Skip to content
Almond and raspberry chia jam drops recipe

Almond and raspberry chia jam drops recipe

9 ratings

Beautifully bright and delightfully sweet, these crumbly almond butter biscuits have fruity raspberry chia jam centres. Try this easy baking recipe for a sumptuous snack or elegant afternoon tea treat. See method

  • Serves 16 (Makes 16)
  • 20 mins to prepare and 25 mins to cook
  • 184 calories / serving
  • Vegetarian

Ingredients

  • 75g butter
  • 100g almond butter
  • 100g golden caster sugar
  • 1 x 100g pack ground almonds
  • 200g plain flour
  • 1 vanilla pod, seeds scraped

For the chia jam

  • 1 tbsp chia seeds
  • 75g raspberries

Each serving contains

  • Energy

    770kj
    184kcal     9%

  • Fat

    11g 16%

  • Saturates

    3g 15%

  • Sugars

    8g 8%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 17.3g Protein 4.3g Fibre 1.5g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Line a baking sheet with nonstick baking paper.
  2. To make the chia jam, blitz the chia seeds and raspberries in a food processor until well combined. Tip into a bowl, cover with clingfilm and leave to set in the fridge for 2 hrs.
  3. In a large bowl, beat together the butter, almond butter and sugar until light and fluffy using an electric mixer. Stir the almonds, flour and vanilla seeds into the mixture and mix well.
  4. Divide the mixture into 16 and roll into walnut-slzed balls. Flatten each with the palm of your hand and then press your thumb into the middle to make an indent. Arrange on the baking sheet and cook for 20 mins.
  5. Remove from the oven. Carefully spoon a little of the chia jam into the middle of each drop and then return to the oven for 10 mins or until the jam has softened slightly and the biscuits are light golden.
  6. Remove from the oven and leave to cool for 10 mins before lifting from the tray with a palette knife. Delicious eaten while still slightly warm.

Freezing and defrosting guidelines

Freeze once shaped but before baking. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Remove from the packaging and bake according to recipe, straight from frozen, adding 5 mins to timings provided, or until golden. 

See more Cookie recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.