Description
These soft, buttery cookies are filled with raspberry and topped with almonds, making them an irresistible treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Add vanilla and almond extracts, then mix in the flours and salt until a dough forms.
- Roll dough into 1-inch balls and place on prepared sheets.
- Make an indentation in each ball with your thumb and fill with raspberry jam.
- Top with sliced almonds and bake for 10-12 minutes until golden.
- Cool on wire racks before serving.
Notes
Store in an airtight container for up to 5 days. For a variation, try using different fruit jams.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g