Description
These delightful Raspberry-Filled Almond Snowball Cookies combine the nutty flavor of almond flours with a sweet and tangy raspberry jam center. Soft, tender, and coated in powdered sugar, these cookies are perfect for holiday gatherings or any special treat. The raspberry filling adds a burst of fruitiness, making each bite irresistibly delicious.
Ingredients
Scale
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar (for rolling)
For the Raspberry Filling:
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preparing the Raspberry Filling: In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium, stirring frequently until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter mixture, stirring just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Shape the Dough: Scoop about 1 ½ tablespoons of dough, roll it into a ball, then press a small indentation in the center with your thumb. Spoon about ½ teaspoon of the cooled raspberry filling into the indentation, then gently close the dough around it and roll back into a ball.
- Bake: Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 12-14 minutes, until the tops are slightly cracked and cookies are just set but still soft to the touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Powdered Sugar Coating: Once cooled, roll each cookie in powdered sugar until fully coated. This final coating gives the cookies their signature snowball look.
Notes
- Use seedless raspberry jam to avoid seeds in the cookie filling.
- Be careful not to overbake to keep the cookies soft and tender.
- You can substitute almond extract with more vanilla if preferred.
- These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
