Gluten Free Danish

2 cups gluten-free pancake mix

¼ cup butter, room temperature

2 tablespoons white sugar

⅔ cup milk

½ teaspoon almond extract

¼ cup raspberry jam

⅔ cup confectioners sugar

2 tablespoons milk, or more as needed

½ teaspoon vanilla extract

¼ teaspoon almond extract

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.

Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.

Combine the confectioners sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.