Description
Delightfully tender almond snowball cookies filled with sweet raspberry jam, these bite-sized treats combine a buttery almond-flavored dough with a luscious fruit center. Perfectly dusted with powdered sugar, they offer a lovely balance of nutty richness and vibrant berry sweetness, ideal for festive occasions or everyday indulgence.
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure almond extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter together with 1/2 cup powdered sugar until the mixture becomes light and fluffy, which will give the cookies their tender texture.
- Add Almond Extract: Stir in the pure almond extract to infuse the dough with a fragrant, nutty flavor central to the recipe.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond meal, and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined—be careful not to overmix to maintain a tender crumb.
- Shape and Chill Dough: Divide the dough into two equal parts and roll each into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill them in the refrigerator for 30 minutes to firm up, making slicing easier.
- Slice Dough: Remove chilled dough from the refrigerator and slice each log into 1/4 inch thick rounds. Arrange half of the rounds spaced apart on the prepared baking sheet.
- Add Filling: Spoon about 1/2 teaspoon of seedless raspberry jam onto each of the dough rounds on the baking sheet. Top each with another dough round and gently press the edges together to seal the jam inside, creating sandwich-style cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes until the bottoms turn lightly golden. Avoid browning the tops to preserve their delicate appearance and texture.
- Cool and Dust: Allow the cookies to cool completely on the baking sheet before transferring. Once cooled, dust them generously with powdered sugar to finish, adding a classic snowball appearance and a touch of sweetness.
Notes
- For best results, use unsalted butter to control the salt content precisely.
- Seedless raspberry jam helps prevent the cookies from becoming too wet or messy.
- Chilling the dough logs before slicing ensures cleaner cuts and prevents dough spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free option, replace the all-purpose flour with a suitable gluten-free flour blend.
