Description
Delicious cookies with a delicate almond base and a tart raspberry filling, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup raspberry preserves
- 1/4 cup powdered sugar, for dusting
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine almond flour, granulated sugar, and salt; whisk to mix.
- Cream the softened unsalted butter in another bowl until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract to the creamed butter until fully combined.
- Gradually add the dry mixture to the butter mixture until just combined.
- Using a cookie scoop, drop the dough onto the prepared baking sheets, leaving space between each scoop.
- Create a small well in the center of each cookie using your thumb.
- Spoon raspberry preserves into each well without overfilling.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack and dust with powdered sugar.
Notes
For a different texture, substitute almond flour with coconut flour. Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: raspberry cookies, almond cookies, holiday baking, gluten-free cookies, sweet treats
