Delightful shortbread cookies with a sweet raspberry jam center and a hint of almond flavor, perfect for any occasion.
Preparation time
20min
Cooking time
18min
Ingredients
24 Servings
- 260 g all-purpose flour
- 1 tsp almond extract
- 120 ml raspberry jam
- 50 g sliced almonds
- 100 g sugar
- 225 g unsalted butter
Directions
Step 1
Preheat oven to 175°C (350°F).
Step 2
Cream together the butter and sugar until light and fluffy.
Step 3
Mix in the almond extract.
Step 4
Gradually add the flour, mixing until just combined.
Step 5
Roll dough into 1-inch balls and place on a baking sheet.
Step 6
Use your thumb to make an indentation in the center of each ball.
Step 7
Fill each indentation with raspberry jam.
Step 8
Bake for 14-18 minutes or until edges are lightly golden.
Step 9
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Sprinkle with toasted sliced almonds before serving.