Almond Raspberry Cookies Author: Chef Ani Yield: 16 Cookies 1 x Scale 1x 2x 3x Ingredients 1/2 cup vegan margarine (Earth Balance)1/3 cup all-natural cane sugar1/4 teaspoon almond extract1/4 cup almond flour3/4 cup & 2 tablespoons flourChopper or ground almonds Raspberry jam (Click Here for my Recipe) In a medium-size bowl, cream vegan margarine and all-natural cane sugar with a hand mixer. Add the almond extract. In a separate bowl, mix the flour and almond flour. Add the flour mixture to the margarine mixture. It should form into a soft dough. Cover and cool in the fridge for about an hour. Preheat oven to 350 F. Next, form dough into bite-size balls and roll the middle section in the crushed almonds. Place on a lined baking tray. Make a slight indentation in the top of each dough ball, and fill it with raspberry jam. Each cookie should hold about 3/4 teaspoon jam. Bake at 350 F for 10-12 minutes, just until the edges begin to brown. Dust with powdered sugar or drizzle with icing if desired. Store in an airtight container.