Description
These Raspberry-Filled Almond Snowball Cookies are delicate, buttery treats featuring a crisp almond-flavored cookie exterior filled with a luscious raspberry jam center. Rolled in powdered sugar, they offer a perfectly balanced sweetness and a delightful texture contrast. Ideal for festive occasions or an indulgent afternoon snack, these cookies bring a burst of raspberry flavor wrapped in a tender, almond-infused dough.
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 over medium heat, combine raspberry jam, cornstarch, and lemon juice. Stir frequently until the mixture thickens, about 5 minutes. Remove from heat and allow it to cool completely before use to prevent the filling from melting the dough.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt thoroughly. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, usually 2-3 minutes. This aeration contributes to the cookie’s tender texture. Add the egg, vanilla extract, and almond extract, mixing well until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Fill Cookies: Scoop about 1 ½ tablespoons of dough and roll into a ball. Press a small indentation in the center of each ball with your thumb. Spoon approximately ½ teaspoon of the cooled raspberry filling into each indentation, then carefully close the dough around the filling and roll back into a smooth ball to encase the jam.
- Bake the Cookies: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, until the tops show slight cracks and the cookies are just set but still soft to the touch.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes after baking to firm up slightly before transferring them to a wire rack to cool completely. This helps them maintain their shape.
- Coat with Powdered Sugar: Once fully cooled, roll each cookie in powdered sugar until fully coated. This snowy sugar coating adds extra sweetness and a beautiful finish.
Notes
- Ensure the raspberry filling is completely cooled before filling the dough to prevent it from leaking during baking.
- You can substitute seedless raspberry jam with other fruit preserves if desired for variation.
- For a stronger almond flavor, add an extra ¼ teaspoon of almond extract, but be cautious as it is potent.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Rolling the cookies in powdered sugar after baking rather than before maintains the powdery coating and prevents burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
