Raspberry-almond cookies

Ingredients for 1 servings:

• 2 eggs
• 150 g butter
• 110 g sugar
• 1 pinch of salt
• 210 g flour
• 100 g almonds, chopped
• 180 g raspberry jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

for approx. 35 cookies

Separate the eggs. Place the butter in a large bowl and beat until creamy. Whisk in the sugar while stirring constantly and beat until fluffy. Mix the egg yolks, vanilla sugar, and finally the salt together. Add the flour to the butter mixture and beat until a smooth dough forms. Cover the bowl and refrigerate the dough for about 30 minutes. Preheat the oven to 160°C (top/bottom heat). Line a baking tray with baking paper. Place the egg whites and almonds in separate bowls. Form the dough into balls about 4 cm in size, first dip them in the egg whites and then roll them in the almonds. Place the balls next to each other on the baking tray, about 5 cm apart, and press them in the center slightly with your thumb. Bake the cookies in the hot oven on the middle rack for 10 to 15 minutes, until the almonds are lightly browned. Remove the cookies and let them cool. Then add about ½ teaspoon of raspberry jam to each cavity and let it cool. Tip: These cookies also taste great with other types of jam!