Ingredients
- All-purpose flour: 1 cup
- Almond flour: 1/2 cup
- Unsalted butter, softened: 1/2 cup (1 stick)
- Powdered sugar: 1/2 cup, plus more for dusting
- Raspberry jam: 1/2 cup
- Almond extract: 1/2 teaspoon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Add the almond extract and mix well. Gradually add the all-purpose flour and almond flour, mixing until just combined. Do not overmix.
- Step 4: Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheet. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Step 5: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust generously with powdered sugar before serving.
Notes
- Store these delicate cookies in an airtight container at room temperature to maintain their soft texture.
- A quick dusting of fresh powdered sugar right before serving makes them extra irresistible.
- For a warm, gooey treat, microwave a cookie for just 5-10 seconds.
- Don't overmix the dough after adding the flours – a light hand ensures a tender, melt-in-your-mouth cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American