Linz Fingerprint Cookies

Ingredients:

• 2 cups premium flour
• 0.5 cups natural (unbleached) almond flour
• 1/4 teaspoon fine salt
• 220 g unsalted butter
• 3/4 cup granulated sugar
• 0.5 tsp almond extract
• 1 large egg at room temperature
• 1/3 cup powdered sugar
• 1/3 cup seedless raspberry jam

Preparation:

1. In a bowl, combine the wheat and almond flours and add salt. In a separate bowl, beat the butter and sugar with a mixer on medium speed until fluffy, about 3 minutes. Stir in the almond extract and egg until fully incorporated. Gradually fold in the flour mixture in 2 additions.
2. Place the dough on a piece of plastic wrap and shape it into a disk or log. Refrigerate the dough to set slightly, about 1 hour.
3. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
4. Roll the dough into balls, each weighing about 2 tablespoons. Place the balls on the prepared baking sheets, spacing them about 5 cm apart. Using your thumb, make a 1 cm-deep well in the center of each ball.
5. Bake the cookies until the edges begin to brown, 10–12 minutes. To ensure even baking, rotate the baking sheets halfway through baking. While the cookies are still hot, press the back of a teaspoon into the wells. Let the cookies cool completely.
6. Place powdered sugar in a fine-mesh sieve and generously sprinkle over the cookies. Fill each fingerprint with about 3/4 teaspoon of jam. Cookies can be stored in a tightly sealed container for up to 4 days..