Occhi di Santa Lucia - Italian Almond Cookies

Ingredients

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (160g) raspberry jam 1/2 cup (160g) raspberry jam

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 11g, 9g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs, almond extract, and vanilla extract to the butter mixture. Mix well until combined.
4. 4.
   Gradually add the almond flour and salt to the mixture. Stir until a soft dough forms.
5. 5.
   Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. 6.
   Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
7. 7.
   Fill each indentation with a small amount of raspberry jam.
8. 8.
   Bake the cookies for 12-15 minutes, or until the edges are golden brown.
9. 9.
   Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Almond flour — Ensure that you are using finely ground almond flour for the best texture in the cookies.
• Raspberry jam — Use a high-quality raspberry jam with a good balance of sweetness and tartness for the filling.

Tips & Tricks

• For a variation, you can substitute the raspberry jam with other fruit preserves such as strawberry or apricot.
• To enhance the almond flavor, you can sprinkle some sliced almonds on top of the cookies before baking.
• Make sure to let the cookies cool completely before storing them in an airtight container to maintain their texture.

Serving advice

Serve these delightful Occhi di Santa Lucia cookies with a cup of hot tea or coffee for a perfect afternoon treat. They are also a wonderful addition to any dessert platter or cookie exchange.

Presentation advice

Arrange the Occhi di Santa Lucia cookies on a decorative platter, showcasing their eye-like shape and the vibrant raspberry jam filling. Dust them lightly with powdered sugar for an elegant touch.