Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, beat the butter and powdered sugar until light and fluffy, about 3-5 minutes.
- Blend in vanilla and almond extract until smooth.
- In a separate bowl, whisk together flour, ground almonds, and salt.
- Gradually add dry mix to the butter mixture, mixing on low until just combined, about 2-3 minutes.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll chilled dough into 1-inch balls and create an indentation in the center.
- Fill indentation with raspberry jam and fold edges over to seal, rolling back into balls.
- Place cookies on a lined baking sheet and bake for 12-15 minutes, until lightly golden.
- Roll warm cookies in powdered sugar, then allow to cool and roll again.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.