Description
Delightful nutty almond cookies filled with sweet raspberry jam, perfect for cozy afternoons and gatherings.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/2 tsp vanilla extract
- 1/4 cup raspberry jam
- 1/4 tsp salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add in the almond flour, vanilla extract, and salt, mixing well.
- Gradually stir in the all-purpose flour until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter.
- Make an indentation in the center of each ball and fill it with raspberry jam.
- Cover the jam with dough to seal it inside.
- Place the cookies on the baking sheet and bake for about 15-18 minutes or until lightly golden.
- Let the cookies cool slightly, then dust with powdered sugar before serving.
Notes
For healthier options, use coconut flour instead of almond flour and swap butter for a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, dessert, raspberry, almond, baking