Ingredients
Equipment
Method
Baking Instructions
- Preheat the oven and prepare a baking sheet.
- In a bowl, mix the flour and salt.
- In another bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the almond extract and mix well.
- Gradually add the flour mixture and sliced almonds, stirring until well combined.
- Shape the dough into small balls and place them on the baking sheet.
- Using your thumb, make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake in the preheated oven until lightly golden.
- Roll the warm cookies in powdered sugar after baking.
Nutrition
Notes
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them and gently reheat before serving.