Ingredients:

  • 1 cup unsalted butter, room temperature (227g)
  • 0.33 cup powdered sugar (40g)
  • 1.5 tsp almond extract
  • 1.75 cups all-purpose flour (210g)
  • 0.5 cup fine almond flour (50g)
  • 0.25 cup cornstarch (32g)
  • 0.25 tsp fine sea salt
  • 0.5 cup seedless raspberry jam (160g)
  • 1 tsp lemon juice
  • 0.5 cup powdered sugar for glaze (60g)
  • 0.25 tsp almond extract for glaze
  • 2 tsp unsweetened almond milk

Instructions:

  1. In a large mixing bowl or stand mixer, cream together the softened unsalted butter, 1/3 cup powdered sugar, and 1.5 teaspoons almond extract for about 60 seconds until a pale, cohesive paste forms.
  2. Sift the all-purpose flour, almond flour, cornstarch, and fine sea salt directly into the butter mixture. Mix on the lowest speed until the dough begins to clump together and resembles damp sand.
  3. Scoop 1-tablespoon portions of dough and roll them into smooth spheres. Place them 2 inches apart on parchment-lined baking sheets.
  4. Using your thumb or the back of a rounded measuring spoon, press a deep indentation into the center of each dough ball.
  5. Stir the lemon juice into the raspberry jam. Fill each cookie indentation with approximately 1 teaspoon of the raspberry mixture.
  6. Bake at 350°F (175°C) for 15 minutes, or until the edges are just set but not browned. Allow to cool completely on a wire rack.
  7. Prepare the glaze by whisking 1/2 cup powdered sugar, 1/4 teaspoon almond extract, and almond milk until smooth. Drizzle over the cooled cookies.