Ingredients
Scale
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ cup almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, in cubes
- ½ cup raspberry jam
- ¼ teaspoon almond extract
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F and line a mini muffin pan with paper liners.
- Put the all-purpose flour and almond flour in a food processor with the sugar, salt, and baking powder.
- Add the butter, almond extract and vanilla extract.
- Pulse the mixture until it becomes a ball of dough.
- Knead until smooth then use a cookie scoop to make 24 small balls.
- Put a dough ball in each of the 24 mini muffin cups and use a wooden spoon to make a ¼-inch deep indentation.
- Put the raspberry jam in a Ziploc bag, snip off the corner, and pipe the jam into the indentation of each dough ball.
- Bake for 13 minutes or until they are set completely and golden brown.
- Let them cool in the pan for 20 minutes and then remove to a wire rack to finishing cooling.
- Sift powdered sugar on top and serve.
- Cook Time: 40 minutes