Almonds and raspberries are a fabulous combination. Here's a simple recipe for the whole family to try. Especially good for back to school treats, these ones are from the Women's Weekly.
Ingredients
Makes approximately 24
125 gram butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110 grams) caster sugar
1 cup (120 grams) ground almonds
1 egg
2/3 cup (100 grams) plain flour
2 tablespoon raspberry jam (recipe above)
Method
Preheat oven to 180°C. Line two oven trays with baking paper.
In a small bowl, beat butter, extract, sugar and almonds with electric mixer until light and fluffy. Add egg, beat until just combined; stir in sifted flour.
Drop level tablespoons of mixture onto trays 5cm apart. Use handle of a wooden spoon to make a small hole about 1cm deep in the top of each biscuit. Fill holes with ¼ teaspoon jam.
Bake biscuits about 15 minutes; cool on trays.
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