These delicious almond shortbread biscuits are filled with raspberry jam - a twist on the classic thumbprint biscuit, then topped with a quick almond icing.
- 250g plain flour
- 225g butter
- 125g caster sugar
- 1/2 tsp. almond extract
- 175g smooth raspberry jam
- 60g icing sugar
- 3/4 tsp. almond extract
- 1 tbsp. milk
Preheat oven to 180C. Beat butter and sugar together until smooth, sift in the flour, stir to combine, then add almond extract. Once a dough forms, roll dough into 3cm balls. Use your thumb to make a dip in each biscuit and fill with jam.
Bake the biscuits for 16-18 minutes. Leave them to cool for a little while.
Combine sugar, almond extract and milk together until smooth and then drizzle over the biscuits.