Quick & Easy

Almond and raspberry jam drops

Made with almond meal in place of flour, these divine little almond and raspberry jam drops are soft, moist and ever so slightly crumbly. They're also incredibly pretty!
frangipane jam drops
24 Item



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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