Preheat the oven to 325˚F Line a sheet pans or cookie pans with parchment paper

In a medium-large bowl, whisk the egg whites for 1 minute until frothy. The mixture will be very frothy and very pale yellow.

Lastly, add the almond flour and stir until all flour is incorporated.

Let the mixture sit for 5 minutes - this allows the flour to absorb the liquid, making the dough easier to roll in balls.

Scoop into 15-16 equal-size scoops. I make mine right around 1 ounce or 30g.

Roll the portions into balls. The dough may be a little sticky, t’s okay if your dough balls aren’t perfect at this point.

Now roll each ball to coat in the cane (or granulated) sugar. Reroll the balls, if needed - the sugar coating will make them less sticky and easier to roll into nice balls. Place the dough balls on the prepared sheet pans, spacing them 2 inches apart to allow for a bit of expansion in the oven.

Using a ½ teaspoon measuring spoon, make an indention in the center of each cookie.

Bake for 14-16 minutes or until cracked and a very pale golden color. Do not overbake.

Remove the cookies from the oven and reinforce the centers with the ½ teaspoon measure spoon. Transfer to a wire rack and allow the cookies to cool completely.

Using a powdered sugar duster or a small fine mesh sieve, dust each cookie with powdered sugar then fill the centers with ½ teaspoon raspberry jam. Serve and enjoy.

Store in a single layer in an airtight container.