Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the almond extract and mix until combined.
• In a separate bowl, whisk together the almond flour, all-purpose flour, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
• Divide the dough into 24 equal portions (about 1 tablespoon each). Roll each into a ball.
• Flatten each ball slightly and place 0.5 teaspoon of raspberry jam in the center. Pinch the dough around the jam to seal and re-roll into a smooth ball.
• Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Once cooled, roll each cookie in powdered sugar until fully coated. For extra sweetness, roll again after 10 minutes.