Ingredients:

  • Unsalted butter, softened to room temperature
  • Granulated white sugar
  • Large egg yolk, room temperature
  • Pure almond extract
  • Vanilla bean paste or extract
  • All-purpose flour
  • Super-fine almond flour
  • Fine sea salt
  • High-quality seedless raspberry jam
  • Powdered sugar, sifted
  • Heavy cream or whole milk
  • Almond extract

Instructions:

  1. Cream the butter and granulated sugar in a stand mixer with a paddle attachment for 3 minutes until pale and aerated.
  2. Incorporate the egg yolk, 1 teaspoon of almond extract, and vanilla bean paste. Scrape the sides of the bowl to ensure a cohesive emulsion.
  3. With the mixer on low, gradually add the all-purpose flour, almond flour, and sea salt. Mix just until no white streaks remain to avoid toughening the dough.
  4. Scoop 1-tablespoon portions and roll into smooth 1-inch balls. Place on prepared baking sheets.
  5. Press a thumb or the back of a rounded teaspoon into the center of each ball to create a well. Chill the shaped dough for 30 minutes to prevent spreading.
  6. Bake at 350°F (175°C). Halfway through the 12-minute bake time, remove and gently re-press the indents (double-indent technique), then finish baking until edges are barely golden.
  7. Once cooled, fill the reservoirs with slightly warmed raspberry jam and drizzle with a glaze made from powdered sugar, heavy cream, and 1/4 teaspoon almond extract.