Ingredients
- 175g unsalted butter, softened
- 175g caster sugar (UK)*
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- 1 free range egg
- 150g self raising flour
- 150g ground almonds / almond flour (UK)*
- 150g raspberry conserve (UK)*
- 80g icing sugar
- 20g almond flakes (UK)* , toasted
Photo by Isabelle Boucher
Heat the oven to 180°C/ 160°C fan. Line a couple of baking trays with baking paper. Mix together butter, caster sugar, lemon zest and vanilla extract until pale and creamy texture. Add the egg and mix again.
Add the ground almonds and flour. Using a teaspoon scoop the batter and shape in into a ball. Place on the baking tray. Repeat with the rest.
Push your thumb into each ball you made and put about half a teaspoon of jam into the middle of each one.
Bake for 10-12 minutes then leave to cool.
Combine icing sugar with a few drops of lemon juice. Add enough lemon to make a runny icing. Drizzle it over the top of the biscuits and sprinkle them with the toasted flaked almonds.
Leave the cookies for a while until icing sets.
Add the ground almonds and flour. Using a teaspoon scoop the batter and shape in into a ball. Place on the baking tray. Repeat with the rest.
Push your thumb into each ball you made and put about half a teaspoon of jam into the middle of each one.
Bake for 10-12 minutes then leave to cool.
Combine icing sugar with a few drops of lemon juice. Add enough lemon to make a runny icing. Drizzle it over the top of the biscuits and sprinkle them with the toasted flaked almonds.
Leave the cookies for a while until icing sets.
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