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Raspberry Filled Almond Snow Cookies

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Buttery, tender almond snowball cookies filled with raspberry preserves and coated in powdered sugar, offering a delicate texture and a fruity jam center.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • ½ cup confectioners sugar
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups almond flour
  • 1 cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • ½ cup seedless raspberry preserves
  • 1 teaspoon cornstarch
  • Powdered sugar for coating
  • Pinch of almond flour for coating

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream the softened butter with confectioners sugar until fluffy, about 3 minutes.
  3. Beat in almond and vanilla extracts.
  4. In a separate bowl, mix almond flour, all-purpose flour, and fine sea salt.
  5. Fold the dry ingredients gently into the butter mixture until just combined.
  6. In a small bowl, stir seedless raspberry preserves with cornstarch to prevent bubbling during baking.
  7. Shape dough into 1-inch balls, making deep thumb indentations in the center.
  8. Fill each indentation with about ½ teaspoon of the raspberry filling.
  9. Place cookies on a parchment-lined baking sheet and bake for approximately 11-12 minutes, or until the bottoms begin to brown.
  10. While cookies are still warm, roll them in powdered sugar mixed with a pinch of almond flour.
  11. Once cooled, roll the cookies again in powdered sugar for a finishing touch.

Notes

1. Creaming butter and sugar thoroughly is essential for tender cookies.
2. Lightly toasting almond flour enhances the nutty flavor.
3. Adding a pinch of almond flour to the powdered sugar coating prevents clumping.

Nutrition

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