Almond & Raspberry Cruffins Recipe

Preheat the oven to 375°F (190°C). Grease a muffin tin with butter or cooking spray.

In a large bowl, whisk together the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, mix together the milk and almond extract. Add the milk mixture to the flour mixture and stir until a sticky dough forms.

Turn the dough out onto a floured surface and knead it a few times until it comes together. Roll the dough into a rectangle about 1/4 inch thick.

Spread the raspberry jam evenly over the dough, leaving a border along one long edge. Sprinkle the sliced almonds over the jam.

Starting from the long edge opposite the border, tightly roll the dough into a log. Cut the log into 4 equal portions.

Place each portion into a muffin cup, seam side down. Bake for 25 minutes or until the cruffins are golden brown and puffed.

Remove from the oven and let cool in the muffin tin for 5 minutes. Transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.