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Almond and Raspberry Jam Drops

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.


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)


  1. Preheat oven to 180°C. Line two oven trays with baking paper.

  2. 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.

  3. 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.

  4. Bake biscuits about 15 minutes; cool on trays.


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