These Snowball Almond Cookies with Raspberry Filling are delicious, melt-in-your-mouth treats that are perfect for the holiday season or any special occasion. With a delicate almond-flavored base and a raspberry jam center, these cookies are then rolled in powdered sugar for a snowball-like appearance. Their sweet taste and crumbly texture make them an irresistible delight that everyone will love.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 200 g unsalted butter, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 250 g all-purpose flour
- 100 g almond flour
- 150 g raspberry jam
- Extra powdered sugar, for coating
Instructions
Step 1: Prepare the Dough
- In a large bowl, beat the softened butter and powdered sugar until light and creamy, about 2-3 minutes.
- Add the vanilla extract and salt, then mix again until everything is well incorporated.
- Add the all-purpose flour and almond flour to the butter mixture, and mix until the dough forms. The dough will be slightly crumbly but should come together when pressed.
Step 2: Form the Balls
- Take a small portion of dough (about one tablespoon) and roll it into a ball. Slightly flatten the ball in your palm.
- Place a small amount of raspberry jam in the center, then close the dough around the jam to form a sealed ball.
- Place the balls on a baking sheet lined with parchment paper, spacing them slightly apart.
Step 3: Bake
- Preheat the oven to 180°C (350°F).
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges begin to lightly brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Coat in Powdered Sugar
- Once the cookies are completely cooled, roll them generously in powdered sugar to achieve the snowball appearance.
Cook Notes & Tips
- Softened Butter: Make sure the butter is properly softened for a smooth dough. The butter should not be melted.
- Raspberry Jam: Use a thick jam to prevent it from leaking during baking. You can also refrigerate the jam for 30 minutes before using.
- Coating: Roll the cookies in powdered sugar a second time after they have completely cooled for an extra thick coating.
Recipe Variations
- Other Jams: Try substituting the raspberry jam with apricot, strawberry, or even chocolate spread for a different flavor.
- Hazelnuts: Replace the almond flour with hazelnut flour for a different taste.
- Citrus Zest: Add one teaspoon of lemon or orange zest to the dough for a touch of freshness.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before forming the balls and baking them.
Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to one month.
Q: Can I use another type of sugar for the coating?
A: Powdered sugar is ideal for the coating as it gives the snowball appearance, but you can also use granulated sugar for a different texture.
These Snowball Almond Cookies with Raspberry Filling are a delightful treat, perfect for festive occasions or simply enjoying a sweet snack. Their tender texture, almond flavor, and surprise raspberry filling make them irresistible. Try this recipe and share these sweet delights with your loved ones—they’re sure to be a hit!
