These light and airy muffins start with an almond-flavored batter and are filled with sweet raspberry preserves–very similar in flavor to a petit four.  A take-off on a traditional Austrian dessert called a Linzer Torte, the batter for these simple muffins includes both all-purpose and almond flour, vanilla extract, and almond paste for an extra bite of almondy goodness.  For even more almond flavor and a bit of crunch, I love the sliced almond topping that tops each moist muffin.

(To view this recipe, click on the following link: http://www.cookinglight.com/entertaining/holidays-occasions/bake-second-batch-holidays/linzer-muffins)

Tagged: almond batter, almond cake, almond paste, breakfast, brunch, Cooking Light, linzer muffins, linzer torte, muffins, raspberry jam, sliced almonds