Ingredients
The following ingredients have 4 Servings
- 100g unsalted butter, softened
- 1/2 tsp vanilla bean paste
- 1/2 cup (110g) caster sugar
- 1 cup (100g) almond meal
- 1 egg
- 90g plain flour, sifted
- 1/3 cup (110g) raspberry jam
Instruction
- Preheat the oven to 180ºC. Grease and line 2 baking trays with baking paper.
- Beat the butter, vanilla, sugar and almond meal in a stand mixer until thick and pale. Add the egg and beat until combined. Gently stir through flour with a wooden spoon until combined. Cover and chill for 30 minutes or until firm.
- Roll tablespoons of dough into balls and place 3cm apart on prepared trays.
- Using your thumb, make an indent in the middle of each biscuit and spoon in jam. Cover and freeze for 15 minutes to firm up.
- Bake for 12-15 minutes until light golden. Stand on trays for 10 minutes, then transfer to a wire rack to cool completely.