Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups (281g) all-purpose flour
  • ½ cup (57g) almond flour
  • ½ cup (170g) seedless raspberry jam
  • 1 tablespoon lemon juice
  • 1 ½ cups (180g) powdered sugar, for coating

Instructions:

  1. Cream together the softened butter and granulated sugar until light and fluffy. Beat in vanilla extract and salt.
  2. In a separate bowl, whisk together all-purpose flour and almond flour.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. In a small bowl, whisk together raspberry jam and lemon juice until smooth.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop out a small amount of dough (about 1 tablespoon). Flatten it slightly in your palm. Place a small dollop (about ¼ teaspoon) of raspberry filling in the center. Gently bring the edges of the dough up and around the filling, sealing it completely to form a ball.
  8. Place the cookies on the prepared baking sheets, leaving space between each. Bake for 12-15 minutes, or until the bottoms are lightly golden.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are still slightly warm (but not hot), roll them generously in powdered sugar. Let cool completely, then roll in powdered sugar again for a thicker coating.