Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar, plus extra for coating
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberry jam (or fruit preserves of choice)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, powdered sugar, and salt.
- Add softened butter and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- If dough is too crumbly, add a teaspoon of cold water and mix again.
- Scoop about one tablespoon of dough and flatten it in your palm.
- Place a small spoonful of blueberry jam in the center of the dough.
- Fold dough around the jam, sealing it completely. Roll gently to form a smooth ball.
- Place the dough balls on the prepared baking sheet, spacing them two inches apart.
- Chill the dough balls in the refrigerator for 15 minutes.
- Bake for 12–15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Roll the cooled cookies in powdered sugar until fully coated.
Notes
Make sure the jam is fully enclosed to prevent leaks.
Chilling the dough helps maintain the shape during baking.
For a stronger almond flavor, add 1/4 teaspoon almond extract.
- Prep Time: 20
- Cook Time: 15