Almond Raspberry Treats (Print Format)
Soft almond cookies hiding raspberry jam, dusted in powdered sugar. A tiny surprise inside each bite.
# Ingredients:
01 -
1 cup of almond flour.
02 -
1/2 teaspoon salt.
03 -
1 1/2 cups of regular flour.
04 -
1/4 teaspoon baking powder.
05 -
1/2 cup soft, unsalted butter.
06 -
3/4 cup white sugar.
07 -
1 egg, large.
08 -
1/2 teaspoon almond flavoring.
09 -
1 teaspoon vanilla flavoring.
10 -
1/2 cup powdered sugar for rolling.
11 -
1 tablespoon lemon juice.
12 -
1 teaspoon cornstarch.
13 -
3/4 cup no-seed raspberry spread.
# Steps:
01 -
Set your oven to 350°F (175°C).
02 -
Cover your baking sheet with parchment.
03 -
In a bowl, stir together almond flour, regular flour, salt, and baking powder.
04 -
Whip the butter with sugar until it looks light and smooth.
05 -
Toss in the egg, vanilla, and almond extracts, then blend together.
06 -
Carefully add the dry mixture to the wet in small portions.
07 -
In a tiny pot, mix the jam with cornstarch and the lemon juice.
08 -
Warm on the stove until it thickens, then let it cool off.
09 -
Roll dough into balls and press the middles to create a small dip.
10 -
Spoon the raspberry mix into each dip, then gently close them up.
11 -
Coat each dough ball completely with powdered sugar.
12 -
Place dough on the tray and bake 12-14 minutes till set.
13 -
After 5 minutes, move the cookies from the tray onto a cooling rack.
# Tips:
01 -
Wait until the filling cools down to fully assemble the cookies.
02 -
Try swapping different fruit spreads for fun flavors!