Ingredients
1 ½ cups all-purpose flour
½ cup almond flour
½ cup granulated sugar
½ teaspoon salt
¾ cup unsalted butter, cold and cubed
1 teaspoon vanilla extract
¼ cup raspberry jam
¼ cup fresh raspberries, mashed
¼ cup brown sugar
½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, and salt.
- Add the cold butter cubes and vanilla extract. Use a pastry cutter or your hands to mix until the dough forms coarse crumbs.
- Set aside ½ cup of the dough mixture for the crumble topping.
- Press the remaining dough into small cookie rounds on the prepared baking sheet.
- In a small bowl, mix together the raspberry jam and mashed fresh raspberries. Spoon a small amount onto the center of each cookie.
- For the crumble topping, add the brown sugar and cinnamon to the reserved dough and mix well.
- Sprinkle the crumble evenly over the raspberry filling on each cookie.
- Bake for 15-18 minutes, or until golden brown.
- Let the cookies cool before serving.
Notes
Nut-Free Option: To make this recipe nut-free, substitute the almond flour with an additional ½ cup of all-purpose flour.
Frozen Berries: You can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and mash them well before use.
Other Jam Flavors: Feel free to swap the raspberry jam for other varieties like strawberry, apricot, or blueberry.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Classic
- Diet: Vegetarian
Nutrition
- Serving Size: 12 cookies
- Calories: 190 kcal