Description
Delight in delicate almond snowball cookies filled with a tangy raspberry jam center. Perfect for holidays or special occasions, these buttery cookies melt in your mouth and make a beautiful addition to any dessert platter.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for rolling
Instructions
- Mix the Dough:
- Cream together the softened butter and powdered sugar in a bowl until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together almond flour, all-purpose flour, and salt.
- Gradually add the dry mixture to the butter mixture, stirring until just combined.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the Cookies:
- Scoop out small portions of dough and roll into balls. Create an indentation in the center of each ball and fill with a small amount of raspberry jam.
- Seal the Cookies:
- Cover the jam-filled indentation with a small piece of dough and roll gently to reform into a ball.
- Bake the Cookies:
- Arrange the cookies on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for 12–15 minutes, or until the cookies are lightly golden.
- Cool and Dust:
- While still warm, roll the cookies in powdered sugar to coat.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Custom Flavors: Substitute raspberry jam with your favorite preserves like apricot, strawberry, or lemon curd for a unique twist.
- Storage Tips: Store in an airtight container for up to a week, or freeze for longer shelf life.
