Recipe for Cracked Raspberry Cookies

In a mixing bowl, blend the eggs and sugar until the mixture becomes frothy. Add the melted butter and yogurt and blend a little more to incorporate them. Add the baking powder, baking soda, vanilla, and almond flour. Blend slightly on low speed to mix everything well.

Add the flour in three stages and incorporate it using a spatula. The dough is a bit soft and sticky, which is normal. Do not add more flour; otherwise, the cookies will not be as soft.

Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least two hours. The longer the dough stays cool, the easier it will be to shape.

Preheat the oven to 180°C, static heat.

Remove the dough from the refrigerator. In a deep dish, place powdered sugar.

Take a small piece of dough the size of a walnut, roll it in powdered sugar so it doesn't stick, and flatten it in the palm of your hand to form a circle. Add a few raspberries in the center, then fold the edges over to enclose the filling. If the dough or fingers stick, don't hesitate to coat them with powdered sugar.

Generously roll the cookie in powdered sugar, flatten it a bit, and place it on a baking sheet lined with parchment paper or a silicone mat. Be sure to space the cookies well as they will spread during baking.

Do the same until the dough is used up. I obtained 1 large and a half baking sheet.

Bake for 13 minutes or until the cookies are lightly golden and firm to the touch. Keep an eye on the baking as all ovens cook differently.