Tender almond cookies raspberry jam (Printable Version)

Tender almond cookies filled with sweet raspberry jam and topped with a delicate lattice design.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1 cup finely ground blanched almonds (almond flour) (100 g)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened (170 g)
06 - 2/3 cup powdered sugar (80 g)
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam (225 g)
11 - 1/4 cup powdered sugar for dusting (30 g)

# Steps:

01 - Whisk together all-purpose flour, almond flour, ground cinnamon, and salt in a medium bowl; set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl until light and creamy using an electric mixer.
03 - Add egg yolk, vanilla extract, and grated lemon zest to the butter mixture; beat until fully combined.
04 - Gradually mix in the dry ingredients just until a dough forms, avoiding overmixing.
05 - Divide dough into two halves, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disk to 1/8 inch (3 mm) thickness.
08 - Cut cookies using a 2-inch (5 cm) round or fluted cookie cutter and place half on the prepared baking sheets.
09 - Using a 1-inch (2.5 cm) cutter, cut centers out of the remaining cookies to create lattice tops.
10 - Gather and re-roll scraps as needed to cut additional cookies.
11 - Bake for 10 to 12 minutes or until edges turn lightly golden; cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
12 - Once cooled, lightly dust the top cookies (with cutouts) with powdered sugar.
13 - Spread approximately 1 teaspoon of raspberry jam onto the flat side of each bottom cookie and sandwich with a sugared top cookie.
14 - Allow assembled cookies to rest for at least 30 minutes to let the jam set before serving.

# Expert Advice:

01 -
  • They're tender and buttery but hold their shape beautifully, making them feel impressive without the fussiness.
  • The almond flour adds depth and a subtle nuttiness that makes people ask what your secret is.
  • That red jam showing through the cutout is pure magic on a winter table or teatime plate.
02 -
  • Room temperature butter is everything—if it's even slightly cold, it won't cream properly and your cookies will be dense instead of tender.
  • Don't skip the chilling step; warm dough spreads and loses its shape, and your carefully cut lattice windows blur into nothing.
  • The jam needs to be thick and good quality; thin jam seeps through the lattice and ruins the whole presentation.
03 -
  • If you don't have the exact cutter sizes, use what you have—even a wine glass rim works for cutting, and a small piping tip or straw can punch your lattice windows.
  • A light dusting of cinnamon mixed with powdered sugar on top is a secret variation that adds depth without overwhelming the delicate flavors.
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