Almond Raspberry Jam Cookies
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Almond Cookie
Raspberry Jam
Egg Wash
Add all dry almond cookie ingredients to food processor. Pulse to combine.
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Cut butter into chunks. Add to food processor and pulse until it is a cornmeal-like texture.
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Add egg and pulse until the dough forms a rough ball.
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Remove dough and form a ball.
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Set dough in refrigerator to chill while you make the jam.
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Bring raspberries to a boil. Mash while stirring frequently.
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Add sugar and stir until dissolved. Remove from heat.
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Cut dough in half. Roll out first half on well floured surface to 1/8" thickness.
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Using a 2" cookie cutter cut out ~36 cookies.
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Role out second half of dough. Cut first with 2" then use a 1" to remove the center.
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Spoon 1/2 tsp of jam on each cookie. Lightly spread the jam almost to the edge.
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Pre-heat oven to 375°F. Place rings on top of cookies.
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Brush egg wash on to the outer edge of the cookies.
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Bake at 375°F for 10-12 minutes. Cool on wire rack. Enjoy!
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