Description
Soft, buttery almond cookies filled with sweet raspberry jam and dusted with powdered sugar perfect for Valentine’s Day gifting or sharing.
Ingredients
3/4 cup butter (room temperature)
1/2 cup sugar
1 egg (room temperature)
1/4 tsp vanilla extract
1/2 tsp lemon zest
2 1/4 cups cake flour
1 1/2 cups finely ground almonds or almond flour
1/2 tsp baking powder
1/2 tsp cinnamon
6 oz raspberry jam
Powdered sugar for dusting
Instructions
1. Cream softened butter for 2–3 minutes until fluffy, then add sugar and beat for another 2–3 minutes.
2. Mix in egg, vanilla, and lemon zest until smooth.
3. In a separate bowl, whisk cake flour, ground almonds, baking powder, and cinnamon.
4. Gradually mix dry ingredients into wet mixture in three parts, just until combined.
5. Divide dough into two discs, wrap, and chill for at least 1 hour.
6. Roll dough between parchment paper to 1/8 inch thick, freeze briefly to firm.
7. Cut half the cookies solid and the other half with a cutout center.
8. Re-roll scraps and repeat.
9. Bake at 350°F for 12 minutes until edges are lightly golden.
10. Cool completely.
11. Spread about 1–2 teaspoons of jam on bottom cookies, top with cutout cookies, add a small dollop of jam in the center, and dust with powdered sugar.
Notes
Roll dough to 1/8 inch for perfect texture.
Don’t overfill with jam—use about 1/2 teaspoon and leave edges clean.
If dough gets too soft, chill again before cutting.
Dust cookies only when cool so sugar stays crisp.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: Austrian-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg