Serving: These cookies are perfect with a cup of tea, coffee, or hot chocolate. They make a beautiful addition to cookie platters for parties or holiday gatherings.
Storage: Store in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2 months.
Variants:
Chocolate Drizzle: Add a drizzle of melted dark chocolate over the cooled cookies for extra richness.
Lemon Twist: Substitute the almond extract with lemon zest and use lemon curd instead of raspberry jam.
Nut-Free Option: Replace chopped almonds with shredded coconut for a nut-free variation.
FAQ:
Q: Can I use a different type of jam?
A: Absolutely! Try strawberry, apricot, or cherry jam for a different flavor profile.
Q: Can I make these cookies gluten-free?
A: Yes! This recipe uses almond flour, which makes it naturally gluten-free. Just ensure your other ingredients are gluten-free as well.
Q: How do I prevent the jam from leaking out?
A: Make sure to fully enclose the jam with dough, and don’t overfill. Chilling the dough helps prevent spreading during baking.
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