# What You'll Need:
→ Cookie dough
01 - 113g unsalted butter, softened
02 - 100g granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure vanilla extract
05 - 160g all-purpose flour
06 - 50g almond flour
07 - 1/4 teaspoon fine sea salt
→ Filling and finish
08 - 80g raspberry jam
09 - 30g sliced almonds
# Directions:
01 - Adjust rack to middle position and preheat oven to 175°C (350°F). Line a baking sheet with parchment.
02 - In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, approximately 2 minutes.
03 - Incorporate egg yolk and vanilla extract; mix until fully combined.
04 - Combine all-purpose flour, almond flour, and salt in a separate bowl. Gradually add dry mixture to butter mixture and mix until a cohesive dough forms.
05 - Roll dough into 20 even balls, using approximately 1 tablespoon for each. Place spaced apart on prepared sheet.
06 - Press a thumb gently into the center of each ball to create a well for the filling.
07 - Spoon 1/2 teaspoon raspberry jam into each indentation. Sprinkle sliced almonds over jam.
08 - Bake until edges are pale golden and centers are set, 14–16 minutes. Cool for 5 minutes on the sheet, then transfer to a rack to finish cooling.
