Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups (281g) all-purpose flour
  • ¼ cup (25g) almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (approximately 150g) raspberry jam, seedless preferred
  • Powdered sugar, for dusting

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use heart-shaped cookie cutters to cut out cookies. For half of the cookies, use a smaller heart-shaped cutter to cut out the center.
  7. Place the cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Once the cookies are completely cool, spread a thin layer of raspberry jam on the flat side of the solid heart cookies.
  10. Dust the heart cookies with the cut-out centers with powdered sugar. Carefully place the dusted cookies on top of the jam-covered cookies to create a sandwich.