Delightful cookies with a nutty almond flavor filled with tart raspberry jam, perfect for any occasion.

Scale

1 cup almond flour

1/2 cup powdered sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1/4 cup raspberry jam

1/4 cup chopped almonds (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, sift together almond flour, powdered sugar, and salt.
In a separate bowl, cream the unsalted butter until smooth, then mix in vanilla and almond extract.
Gradually fold the dry mixture into the butter mixture until just combined.
Scoop a tablespoon of dough, place raspberry jam in the center, and fold the dough around it to form a ball.
Place the balls on the prepared baking sheet and bake for 15-20 minutes until edges are lightly golden.
Let cool on a wire rack and dust with powdered sugar.

For added texture, roll the cookies in chopped almonds before baking. Adjust baking time if using frozen dough.

Keywords: cookies, raspberry, almond, dessert, holiday baking