Ingredients
- 2 Cups All Purpose Flour
- 3/4 Cup Toasted Ground Almonds
- Pinch of Salt
- 1 Cup Unsalted Butter At Room Temperature
- 1/2 Cup Powdered Sugar
- 1/2 Teaspoon Almond Extract
- 1/4 Cup Seedless Raspberry Jam
To Finish:
- Powdered Sugar
Instructions
- In one bowl, stir together the flour, and salt.
- In another bowl, using an electric hand mixer, cream the buttered powdered sugar until light and fluffy.
- Add the almond extract.
- Add the flour to the butter mixture and beat on low speed just until combined.
- Stir in the ground almonds.
- To shape the cookies, take two 1-inch pieces of dough and roll each into balls.
- Using your fingers, create a hollow into each dough ball and using a very small spoon, add a scant half teaspoon of jam.
- Put the two pieces of dough together enclosing the jam.
- Use your fingers to pinch the dough together all around ensuring the jam is covered.
- Gently reshape the cookie into a ball and place on parchment lined baking sheets.
- Continue to use the rest of the dough shaping cookies in this manner.
- Place the baking sheets in the refrigerator for 1 to 2 hours.
- Preheat oven to 350 degrees F.
- Bake the cookies until the bottoms just begin to brown, about 11 to 12 minutes.
- Remove the cookies from the oven, and when they are just warm, roll in the powdered sugar.
- Once completely cool, roll the cookies in the sugar once more.
- Store the cookies in an airtight container.