Zutaten für Heavenly Raspberry Almond Cookies
- Toasted Sliced Almonds
- Unsalted Butter
- 1 cup (200g) granulated sugar
- Light Brown Sugar
- 1 large egg
- 1/2 cup (115g) raspberry jam
- 1 teaspoon almond extract
- Vanilla Extract
- White Flour
- Baking Powder
- Powdered sugar, for dusting
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Zubereitung von Heavenly Raspberry Almond Cookies
- Preheat oven to 375°F (190°C).
- Coarsely chop 1 cup (140g) almond slices. Reserve approximately 1/4 cup (35g) of chopped almonds for garnish.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup (200g) granulated sugar, and 1/2 cup (100g) packed brown sugar at medium speed for 2-3 minutes, until light and fluffy.
- Beat in 1 large egg, 1/2 cup (115g) raspberry jam, 1 teaspoon almond extract, and 1 teaspoon vanilla extract until well combined.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined. If the dough is too sticky, add 1 tablespoon of flour at a time until it reaches a workable consistency.
- Stir in the chopped almonds (reserve some for garnish).
- Roll rounded tablespoons of dough into 1-inch balls.
- Place the balls about 3 inches apart on ungreased baking sheets.
- Gently press down on each cookie to flatten slightly.
- Top each cookie with 3 reserved almond slices, pressing one edge of each slice into the dough.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove cookies from the oven and let them cool on the baking sheet for 1 minute.
- Transfer cookies to a wire rack to cool completely.
- Once cool, lightly sprinkle with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
350g
Fat
157g
Carbs
52g
