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

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.

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.