Almond Jam Drops

    55 minutes

    These buttery almond biscuits filled with raspberry jam are a perfect treat for morning or afternoon tea. Any jam can be used such as raspberry, apricot, blackberry or orange marmalade.

    4 people made this

    Makes: 20 biscuits

    • 125g butter, softened
    • 2/3 cup (150g) caster sugar
    • 1 teaspoon vanilla essence
    • 2 egg yolks
    • 2/3 cup (100g) plain flour
    • 2/3 cup (100g) self-raising flour
    • 2/3 cup (80g) almond meal
    • 2/3 cup (220g) raspberry jam

    Preparation:20min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease two oven trays; line with baking paper.
    2. Beat butter, sugar and vanilla in a small bowl with electric mixer until light and fluffy. Add egg yolks, beat until combined. Stir in sifted flours and then almond meal until combined.
    3. Roll level tablespoons of mixture into balls. Place about 5cm apart on prepared trays, flatten slightly. Using end of a wooden spoon, press a shallow hole, about 1cm deep into each ball. Fill each hole with a little jam.
    4. Bake about 15 minutes; cool on trays.

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