Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Chopped almonds for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract and almond extract.
- Gradually add the all-purpose flour, almond flour, and salt, mixing until combined.
- Roll dough into 1-inch balls and place them on a baking sheet.
- Use your thumb to create an indentation in the center of each ball.
- Fill each indentation with raspberry jam and top with chopped almonds if desired.
- Bake for 12-15 minutes or until cookies are slightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg