Raspberry-Filled Almond Snowball Cookies (Recipe for Printing)
Soft almond cookies with raspberry jam, finished in powdered sugar for a festive and delightful treat.
# What You Need:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon almond extract
04 -
1/4 teaspoon salt
05 -
2 1/4 cups all-purpose flour
06 -
1/2 cup finely ground almonds or almond flour
→ Filling and Coating
07 -
Raspberry jam
08 -
1 cup powdered sugar, for coating
# How to Make It:
01 -
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture becomes light and fluffy.
02 -
Mix in the almond extract and salt, then gradually add the all-purpose flour and ground almonds, blending until a cohesive dough forms.
03 -
Cover the dough and refrigerate for 30 minutes to allow it to firm up.
04 -
Set oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
05 -
Scoop out about 1 tablespoon of dough, flatten gently in your hand, and place approximately 1/4 teaspoon raspberry jam in the center.
06 -
Encapsulate the jam by folding the dough around it, then roll between your palms to form a smooth ball, ensuring the jam is completely sealed inside.
07 -
Arrange formed balls on the prepared baking sheet and bake for 14 to 16 minutes, or until the cookies are set but not browned.
08 -
Let cookies cool for several minutes, then roll the warm cookies in powdered sugar to coat.
09 -
Once fully cooled, roll cookies in powdered sugar a second time to create a snowy finish.
# Extra Tips:
01 -
Almond flour produces a tender crumb, while ground almonds add delicate crunch. Store in an airtight container for up to one week. Excellent as holiday gifts or for festive platters.