- flour - 2 1/2 cups
- baking powder - 1/2 teaspoons
- softened butter - 1 cup
- sugar - 3/4 Cups
- big egg - 1 piece
- extract of vanilla - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- crimson jam - 1 cup
1. Preheat the oven to 150 degrees. In a medium bowl, combine the flour and baking powder. Stir with a metal whisk. Set aside. Beat the softened butter and sugar in an electric bowl with an electric mixer. 2. Add the egg, vanilla extract and almond extract, whisk at medium speed. Add the flour mix and whisk at low speed until a homogeneous consistency is obtained. 3. Using a spoon, form small balls measuring 2.5 cm in diameter from the dough, lay them on a baking sheet lined with parchment paper, about 2.5 cm apart. Press your finger into the center of each ball to make a groove in the center. Lay out 1/2 teaspoon of raspberry jam deepening each cookie. 4. Bake the biscuits in the oven for 22-24 minutes until lightly golden. 5. Allow to cool completely before serving.
Servings: 10-15