Description
These Raspberry-Filled Almond Snow Cookies are delicate, melt-in-your-mouth treats featuring a buttery almond-flavored dough filled with sweet raspberry jam. Rolled in powdered sugar, they resemble little snowballs, making them perfect for festive occasions or as a delightful homemade gift.
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus extra for rolling
- 1 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (50g) finely ground almonds or almond flour
- 1/2 cup (160g) raspberry jam
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy.
- Mix in the almond extract until well combined.
- Gradually add the all-purpose flour, salt, and ground almonds, mixing until a soft dough forms.
- Chill the Dough:
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
- Place ½ teaspoon of raspberry jam in the center.
- Carefully fold the dough over the jam, rolling it into a ball to fully enclose the filling.
- Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 12-15 minutes or until the cookies are set but not browned.
- Remove from the oven and allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar:
- Once the cookies are completely cool, roll them in powdered sugar until they are generously coated.
Notes
- Ensure the raspberry jam is of good quality for the best flavor.
- If the dough becomes too soft to handle, return it to the refrigerator for a few minutes.
- Store the cookies in an airtight container at room temperature for up to a week.