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- 1 cup all purpose flour
- 1/3 cup good quality unsweetend cocoa powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk (save the egg white for coating cookies balls)
- 1/4 tsp. pure almond extract
- 1 cup Planter's Cocoa Almonds, finely chopped in food processor
- 1/2 cup good quality raspberry jam
- 2 oz. white chocolate, melted
View Full Recipe at My Kitchen Adventures
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