- 2¼ cups (216 g) almond flour or almond meal
- 1 tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 3 Tbsp. plus ½ cup raspberry jam
- 2 large egg whites, room temperature
- ⅓ cup (67 g) granulated sugar
- ½ cup plus ⅓ cup (92 g total) powdered sugar
- 1 cup (28 g) freeze-dried raspberries
- Whisk almond flour, baking soda, and salt in a medium bowl to combine. Set dry ingredients aside. Stir lemon zest, vanilla extract, almond extract, and 3 Tbsp. jam in a small bowl until combined and smooth. Set jam mixture aside.
- Using an electric mixer on medium-low speed, beat egg whites in a large non-plastic bowl until frothy, about 20 seconds. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds. Beating constantly, add granulated sugar in a slow, steady stream. Once all of the sugar has been added, increase speed to high and continue to beat just until stiff peaks form and meringue is dense and glossy.
- Add reserved dry ingredients to meringue and gently fold in with a rubber spatula to combine. Scrape in reserved jam mixture and fold until evenly mixed and a stiff, tacky dough forms. (The baking soda will react with the acidity in the jam and turn the batter grayish. Don’t be alarmed; this is normal.) Cover bowl and chill dough until cold and slightly firm, 1–1. hours.
- Scoop out a rounded tablespoonful of dough from bowl and roll it between your palms to form a smooth sphere. Place on a parchment-lined baking sheet. (If the dough sticks to your palms, dampen them lightly with a little water.) Repeat with remaining dough. You should have about 22 total. Chill dough balls in freezer, uncovered, until cold and no longer tacky to the touch (they should not be frozen solid), about 30 minutes.
- Place a rack in middle of oven; preheat to 325°. Place ½ cup (55 g) powdered sugar in a small bowl (sift into bowl if it’s lumpy). Remove dough balls from freezer and, working one at a time, toss in powdered sugar until generously and completely coated. Place on another parchment-lined baking sheet, spacing 2” apart. (You should be able to fit all the dough balls on the same baking sheet; they will spread only a little when they bake.)
- Bake cookies, rotating baking sheet front to back after 10 minutes, until surfaces are crinkled and edges are golden brown, 12–15 minutes. Remove from oven and press the end of the handle of a wooden spoon straight down into the center of each cookie, wiggling slightly, to make a divot (be careful not to press all the way through). Let cookies cool on baking sheet, then carefully peel away from parchment paper and transfer to a wire rack.
- Place freeze-dried raspberries in a small resealable plastic bag, press out all of the air, and seal. Using a rolling pin, meat mallet, or heavy saucepan, crush raspberries to a fine powder. Add remaining ⅓ cup (37 g) powdered sugar to bag, seal again, and shake to combine. Transfer raspberry sugar to a fine-mesh sieve and shake over cookies to coat. (Sift any remaining raspberry sugar into an airtight container. Cover and store at room temperature for another use; discard any larger pieces left behind in the sieve.)
- Heat remaining ½ cup jam in a small saucepan over medium-low, whisking occasionally, just until fluid (or, heat jam in 20-second bursts in a microwave-safe bowl in a microwave). Remove from heat and, using a teaspoon, fill divot in each cookie with warm jam. Let cookies sit until jam is mostly set, 15–20 minutes.
DO AHEAD: Cookies can be assembled 3 days ahead. (The jam will cause the cookies to soften over time, but they will still be delicious.) Stack in an airtight container, separating layers with sheets of parchment paper. Store at room temperature.