Raspberry Almond Drops


  • 1½ cups plain flour
  • 1½ tbs rice flour
  • ¼ cup icing sugar
  • 2 tbs ground almonds
  • ¼ almond essence
  • 180g butter, chopped
  • ⅓ cup TGS Co Raspberry Jam, warmed
  • ¼ cup flaked almonds


  1. Preheat oven to 180⁰C
  2. Sift flours and icing sugar into a bowl, stir in ground almonds and essence and rub in butter. Press mixture tightly together.
  3. Turn dough onto a lightly floured surface and knead gently until smooth.
  4. Roll two level teaspoons of dough into a ball and place onto a greased baking tray. Indent dough ball with the handle of a wooden spoon, fill cavity with a little jam and top with a flaked almond. Repeat with remaining dough and almonds, allowing about 4cm between biscuits.
  5. Bake for about 20 minutes or until golden