Description
Delightful, buttery almond cookies filled with tangy raspberry preserves, dusted with powdered sugar—perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup raspberry preserves
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and powdered sugar until fluffy.
- Incorporate the eggs and extracts until smooth.
- Add the almond flour and mix until the dough forms.
- Chill the dough for at least 30 minutes.
- Shape dough into 1-inch balls.
- Fill with raspberry preserves.
- Bake for 12–15 minutes until edges are lightly golden.
- Dust with powdered sugar after cooling.
Notes
Ensure butter and eggs are at room temperature for best mixing results. Don’t skip the chill time to prevent spreading.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, raspberry, almond, dessert, holiday, baking