Raspberry and almond jam drops

These little biscuits are so fabulously simple and great. It’s an easy biscuit to have around the house in case people pop by for a visit.

Makes 36 


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups plain flour
  • 1/2 cup seedless raspberry jam
  • 1/2 cup icing sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk


Prep: 30 minutes, cook: 14 to 18 minutes

  1. Preheat oven to 175 degrees Celsius
  2. In a bowl, cream together butter and white sugar until smooth.
  3. Mix in 1/2 teaspoon almond extract and flour until dough comes together. Roll dough into 3cm balls, and place on ungreased baking sheets.
  4. Make a small hole in the centre of each ball, using your thumb and finger, and fill the hole with preserves.
  5. Bake for 14 to 18 minutes in a preheated oven, or until lightly browned. Let cool for 1 minute on the baking sheet.
  6. In a medium bowl, mix together the icing sugar, 3/4 teaspoon almond extract, and milk until smooth. 
  7. Drizzle lightly over warm jam drops.
Stories that matter
Emails delivered daily
Sign up