Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup ground almonds (or almond flour)
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine all-purpose flour, ground almonds, salt, ground cinnamon, and nutmeg.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Incorporate vanilla and almond extracts into the creamed butter mixture.
- Gradually add the flour mixture to the creamed butter and mix on low speed until just combined.
- Divide the dough into two equal portions, flatten them into disks, wrap in plastic wrap, and refrigerate for at least one hour until firm.
- Roll out one disk of dough to about 1/8 inch thick. Cut out shapes using a round cookie cutter.
- Create a design in the center of half of the cookies using a smaller cutter.
- Bake for 10-12 minutes and allow to cool on a wire rack.
- Spread raspberry jam on whole cookies and top with the cutout cookies, dust with powdered sugar before serving.
Notes
Store in an airtight container for up to a week. Feel free to experiment with different jam flavors and cookie shapes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg