Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the unsalted butter and granulated sugar until fluffy.
• Stir in the vanilla extract, then gradually blend in the all-purpose flour and almond flour.
• Scoop tablespoon-sized portions of dough and flatten them. Add a small amount of raspberry jam in the center. Fold and roll the dough to conceal the jam.
• Place the cookies on the prepared baking sheet, spaced about 2 inches apart.
• Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack.
• Once cookies are cool, dust generously with powdered sugar before serving.