Pink Lemonade Cake (Print Version)

# Ingredients:

01 - 1 1/2 cups all-purpose flour.
02 - 1 cup almond flour.
03 - 1/2 teaspoon baking powder.
04 - 1/4 teaspoon salt.
05 - 1/2 cup unsalted butter, softened.
06 - 3/4 cup granulated sugar.
07 - 1 large egg.
08 - 1 teaspoon vanilla extract.
09 - 1/2 teaspoon almond extract.
10 - 1/2 cup powdered sugar (for rolling).
11 - 3/4 cup raspberry jam (seedless preferred).
12 - 1 teaspoon cornstarch.
13 - 1 tablespoon lemon juice.

# Instructions:

01 - Heat oven to 350°F (175°C).
02 - Line baking sheet with parchment.
03 - Mix flours, baking powder, and salt.
04 - Beat butter and sugar until fluffy.
05 - Add egg, vanilla extract, and almond extract.
06 - Gradually mix in dry ingredients.
07 - Mix jam, cornstarch, and lemon juice. Heat until thickened and cool completely.
08 - Shape dough into balls; make indentations in the centers.
09 - Fill the indentations with raspberry mixture.
10 - Close the dough around the filling.
11 - Roll cookies in powdered sugar.
12 - Place cookies on the prepared baking sheet.
13 - Bake in the oven for 12-14 minutes.
14 - Cool cookies for 5 minutes on the baking sheet.
15 - Transfer cookies to a wire rack to cool completely.

# Notes:

01 - Delicate cookies best assembled when filling is completely cool.
02 - Can use different jams for variety.

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