Description
Delicious Almond Snowball Cookies filled with raspberry jam and coated in powdered sugar. These buttery treats combine toasted almonds with a sweet, fruity center, perfect for festive occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 3/4 cup toasted ground almonds
- Pinch of salt
Wet Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup seedless raspberry jam
To Finish
- Powdered sugar for coating
Instructions
- Mix Dry Ingredients: In one bowl, stir together the flour and pinch of salt until evenly combined.
- Cream Butter and Sugar: In another bowl, using an electric hand mixer, cream the room temperature butter with the powdered sugar until the mixture is light and fluffy.
- Add Flavor: Mix in the almond extract into the creamed butter and sugar.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture and beat on low speed just until combined, avoiding overmixing.
- Add Almonds: Gently stir in the toasted ground almonds to the dough.
- Shape Cookies: Take two pieces of dough about 1 inch each and roll them into balls. Create a hollow in each ball using your fingers, then spoon a scant half teaspoon of raspberry jam into the hollow. Press the two dough balls together to encase the jam, pinch the edges to seal, and gently reshape into a ball. Place on parchment-lined baking sheets. Repeat with remaining dough.
- Chill: Refrigerate the shaped cookies on the baking sheets for 1 to 2 hours to firm up.
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Bake: Bake the cookies for 12 minutes or until the bottoms just begin to brown.
- Coat in Sugar: Remove the warm cookies from the oven and roll them in powdered sugar. Once the cookies are completely cool, roll them in powdered sugar a second time for a snowy coating.
- Store: Store the finished cookies in an airtight container to maintain freshness.
Notes
- Toast the almonds lightly before grinding to enhance their flavor.
- Ensure the butter is at room temperature for easy creaming.
- Use seedless raspberry jam to prevent leaking during baking.
- Chilling the dough before baking helps maintain shape and prevents spreading.
- Double coating with powdered sugar after cooling ensures a nice, snowy finish.
- Store the cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
