Almond Cookies Filled with Raspberry

Ingredients

• 225 g unsalted butter , soft
• 100 g of granulated sugar 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon almond extract 
• 250 g of 00 flour 
• 100 g almond flour 
• 1/4 teaspoon salt 
• 120 g raspberry jam 
• Powdered sugar (for decoration)

---

Instructions

1. Preparation of the dough:
   • In a large bowl, beat the soft butter with the granulated sugar until you obtain a light and fluffy cream.
   • Add the vanilla extract and almond extract , mixing well to combine the flavors.
2. Adding the dry ingredients:
   • In another bowl, sift together the 00 flour , the almond flour and the salt .
   • Gradually add the dry ingredients to the butter and sugar mixture, mixing until the dough is smooth.
3. Cookie formation:
   • Take small portions of dough and shape them into balls of about 2.5 cm in diameter.
   • Arrange the balls on a baking tray lined with baking paper, keeping a distance of about 5 cm between each one.
   • Using your thumb or the back of a spoon, create a slight indentation in the center of each ball.
4. Filling:
   • Fill each cavity with about 1/2 teaspoon of raspberry jam , being careful not to overfill to avoid spillage during baking.
5. Cooking:
   • Preheat the oven to 180°C.
   • Bake the cookies for 12-15 minutes, or until the edges begin to brown slightly.
   • Once cooked, let them cool completely on the baking tray.
6. Decoration:
   • Once cooled, dust the cookies with powdered sugar for an elegant finishing touch.