White Chocolate Raspberry Almond Cookies - cooking recipe

Ingredients

11 ounces white chocolate (11 squares)
1/2 cup butter
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 3/4 cups flour
1/4 cup finely chopped almonds
1/2 cup raspberry jam
2 ounces dark chocolate (optional)

Preparation

Preheat oven to 375 degrees.
In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
Coarsely chop 4 squares of the chocolate and set aside.
In a large bowl beat the butter, baking soda, salt and eggs together.
Slowly add the melted chocolate and beat until creamy.
Gradually stir in the flour, chopped chocolate and almonds.
Stir until well incorporated.
Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
Bake for 10 minutes in the pre-heated oven.
You want the edges a light golden brown.
Remove and coolon racks.
In a small pan melt the jam.
Spoon 1/2 teaspoon on each cookie.
Cool.
Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
**Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.