Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your baking sheet.
- In a bowl, cream together the softened butter and 1/2 cup of powdered sugar until smooth.
- Add the almond extract and mix until fully incorporated.
- Gradually add sifted flour and ground almonds, mixing until well combined.
- Stir in the raspberry jam until evenly distributed.
- Shape the dough into small balls and place them on the baking sheet.
- Bake in the preheated oven for 15 to 18 minutes, or until lightly golden.
- Once baked, roll the cookies in the remaining powdered sugar while still warm.
Nutrition
Notes
These cookies can be stored in an airtight container for up to a week. For a twist, try substituting the raspberry jam with other fruit preserves like strawberry or apricot.