Description
Delicious almond cookies filled with raspberry jam and dusted with powdered sugar for a snowy effect.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually add the almond flour, all-purpose flour, and salt, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place on the baking sheets.
- Make an indentation in the center of each ball and fill with raspberry jam.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool, then roll in powdered sugar.
Notes
Store in an airtight container for up to 5 days. For a festive touch, use seedless raspberry jam.
Nutrition
- Calories: 150
- Sugar: 7g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 2g