Description
Delicate almond cookies with a sweet raspberry filling, dusted with powdered sugar for a snowy effect.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and granulated sugar until light and fluffy. Mix in almond extract.
- Gradually add almond flour, all-purpose flour, and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet. 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 for 12-15 minutes, until edges are lightly golden. Let cool on baking sheet for 5 minutes.
- Dust cooled cookies generously with powdered sugar before serving.
Notes
You can customize the seasonings to taste.