Tender Almond Jam Cookies (Printable)

Tender almond cookies with raspberry jam filling and a delicate sugar-dusted lattice topping.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup finely ground blanched almonds (almond flour)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam
11 - 1/4 cup powdered sugar, for dusting

# Directions:

01 - Whisk together flour, almond flour, cinnamon, and salt in a medium bowl. Set aside.
02 - Beat butter and powdered sugar in a large bowl until light and creamy.
03 - Incorporate egg yolk, vanilla extract, and lemon zest; beat until blended.
04 - Gradually mix in dry ingredients just until a dough forms.
05 - Divide dough into halves, flatten each into a disk, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll out one dough disk on a lightly floured surface to 1/8 inch thickness.
08 - Cut out cookies using a 2-inch round or fluted cutter; place half on baking sheets.
09 - Cut centers from remaining cookies with a 1-inch cutter to create window or lattice tops.
10 - Re-roll any scraps to cut additional cookies as needed.
11 - Bake cookies for 10 to 12 minutes until edges are lightly golden. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
12 - Lightly dust the cutout cookie tops with powdered sugar once cooled.
13 - Spread about 1 teaspoon of raspberry jam on the flat side of bottom cookies and sandwich with sugared tops.
14 - Allow cookies to rest at room temperature for at least 30 minutes to let the jam set.

# Expert Tips:

01 -
  • The dough is forgiving and actually gets easier to work with after chilling, so even shaky hands can make picture-perfect cookies.
  • That combination of ground almonds with lemon zest creates a flavor depth that tastes way more sophisticated than the ingredient list suggests.
  • They look fancy enough to gift or serve at fancy gatherings, but they're simple enough to make on a regular Tuesday afternoon.
02 -
  • Measure by weight if you possibly can (use a kitchen scale)—flour settles over time, so scooping directly into a measuring cup can pack too much flour into your dough, making cookies dry and crumbly instead of tender.
  • The egg yolk is a binder, not a moisture maker—use just the yolk, not the whole egg, or your dough will become too soft and won't hold those perfect lattice details.
  • If your jam is too thin or runny, it will leak out of the cookies and make them messy; choose a jam with good body or let thicker jam come to room temperature so it spreads more easily.
03 -
  • Keep your butter softened but not melted—it should still hold a slight indent when you press it with your finger; if it's too warm, chill it for 10 minutes before creaming.
  • If your dough tears or cracks when you're trying to transfer rolled-out pieces, it's probably too warm; pop it back in the fridge for a quick 10-minute rest and it will become much more manageable.
Return