Step 1: Prepare the Dough
- Cream together softened butter and powdered sugar until light and fluffy (2-3 minutes).
- Mix in vanilla extract and salt.
- Add all-purpose and almond flour; mix until a slightly crumbly dough forms.
Step 2: Form the Cookies
- Take about a tablespoon of dough and roll into a ball. Flatten slightly.
- Place a small amount of raspberry jam in the center and seal the dough around it.
- Place on a parchment-lined baking sheet, leaving space between cookies.
Step 3: Bake the Cookies
- Preheat oven to 180°C (350°F).
- Bake for 12-15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Powdered Sugar Coating
- Once cool, generously roll cookies in powdered sugar for that snowy look! Roll again for extra coating.
Cook Notes & Tips
- Softened Butter: Ensure butter is softened, not melted, for best results.
- Raspberry Jam: Use a thick jam to prevent leakage. Chill the jam for 30 minutes beforehand if needed.
- Extra Coating: For a thicker coating, roll the cookies in powdered sugar twice.
Recipe Variations
- Jam Alternatives: Try apricot, strawberry, or even chocolate hazelnut spread.
- Nutty Swap: Substitute hazelnut flour for almond flour.
- Citrus Zing: Add a teaspoon of lemon or orange zest to the dough.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead?
A: Yes! Prepare the dough and refrigerate for up to 24 hours before shaping and baking.
Q: How should I store them?
A: Store in an airtight container at room temperature for up to a week, or freeze for up to a month.
Q: Can I use a different sugar?
A: Powdered sugar is best for the snowball effect, but granulated sugar will work, offering a different texture.
Enjoy these delightful Snowball Almond Cookies with Raspberry Filling! They’re perfect for sharing with loved ones – they’ll be a hit!
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