This is about to be your new favourite summer cookie! Earthy matcha and tangy, sweet raspberry jam come together in this deliciously light sweet treat.
Done in 1 hour
Serves 6-8
215galmond flour
1 tspbaking soda
1/2 tspsalt
1lemon, zest
1 tsp vanilla extract
1 tspalmond extract
3 tbspraspberry jam
1.5 tspmatcha powder
2large eggs, separated
70ggranulated sugar
50gicing sugar
Extra raspberry jam
Freeze dried raspberry powder (optional)
The secret to these cookies is the whipped egg whites, it makes them super light!
Combine all of the dry ingredients in a bowl (almond flour, matcha, baking soda, salt), then set aside.
In a smaller bowl, mix together the jam, lemon zest, and vanilla.
Whip your egg whites until frothy, then slowly add in the granulated sugar, beating continuously until it reaches stiff peaks and the sugar has dissolved. It should be thick and glossy.
Add the dry ingredients into the egg whites and fold through, then add the jam and gently fold again. Cover and chill for an hour.
Roll into balls, pop onto a greaseproof paper lined tray and into the freezer for 20-30 minutes.
Preheat the oven to 160 C. Roll each ball in icing sugar, then place a few cm apart on a lined baking tray. Bake for 12 minutes or until cracked and slightly spread out.
Remove from the oven, and while they're still warm carefully place the end of a wooden spoon in to make a small dip. Let cool and firm up for 30 minutes.
Fill the dips with raspberry jam, and finish with optional raspberry powder. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
