Description
These delightful cookies feature a buttery almond dough filled with sweet raspberry jam and dusted with powdered sugar for a snowy finish.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Add the almond flour, vanilla extract, and salt to the mixture; stir until a dough forms.
- Roll the dough into 1-inch balls and use your thumb to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake the cookies at 350°F for 12-15 minutes, or until lightly golden.
- Allow the cookies to cool, then roll them in additional powdered sugar to coat.
Notes
For best results, chill the dough for 30 minutes before baking. Store in an airtight container for up to a week.
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g