Description
These delightful Raspberry Almond Cookies are a perfect blend of sweet, nutty, and fruity flavors. The buttery almond-scented dough filled with a dollop of raspberry jam and topped with crunchy sliced almonds makes for a beautiful and delicious treat.
Ingredients
Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping:
- 1/3 cup raspberry jam
- 1/4 cup sliced almonds
Instructions
- Preheat Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Almond Extract: Beat in the egg and almond extract until well combined.
- Prepare Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape Cookies: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Create an indentation in the center of each cookie.
- Add Filling: Fill each indentation with raspberry jam and top with sliced almonds.
- Bake: Bake for 12–14 minutes until lightly golden. Cool on the pan before transferring to a wire rack to cool completely.
Notes
- You can use other jams like apricot or strawberry for variation.
- Store in an airtight container for up to 1 week.
