Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup almond flour
1/4 teaspoon salt
1/2 cup raspberry jam
Powdered sugar, for dusting
PREPARATION:
Prepare the Dough:
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.
Add the vanilla extract and almond extract, and mix well.
Gradually add the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Shape and Fill the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small portion of dough (about 1 tablespoon) and flatten it into a circle with your hands.
Place a small spoonful of raspberry jam in the center of the dough circle.
Gently fold the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.
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