Knead butter, egg, flour, sugar, baking powder, flavor and cocoa into a smooth dough and chill for approx. 30 minutes.
Preheat the oven to 175 ° convection.
Shape the dough into a long roll and divide into even pieces. Shape it into balls with a diameter of about 1.5-2 cm. Place the balls on a baking sheet lined with baking paper. Make an indentation in each ball with either your finger or the handle of a wooden spoon. Fill the resulting cavity with jam and bake for 9-12 minutes. After 9 minutes they are still very, very soft. If you bake the cookies longer, they will get a little crispier around the edges.
Take out of the oven and let cool down on the baking sheet for approx. 5 minutes, then remove from the baking sheet and let cool down completely.
Makes between 30 and 40 cookies.
The cookies are also very tasty with other darker jams, for example blackberries.
The bitter almond aroma can also be replaced with 1 tablespoon of amaretto, rum or rum aroma.
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