Description
These Raspberry-Filled Almond Snow Cookies are tender, buttery treats with a delicate almond flavor and a sweet raspberry center. Rolled in powdered sugar, they make a perfect festive dessert or afternoon snack with a delightful melt-in-the-mouth texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup almond flour (or finely ground almonds)
Filling
- 1/3 cup raspberry preserves
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the almond extract. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up, which makes it easier to handle for shaping.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place 1/2 teaspoon of raspberry preserves in the center, then fold the dough around the filling and roll into a smooth ball. Place the cookies on the baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake for 12–15 minutes, or until the cookies are set but not browned. Let them cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely.
- Coat with Powdered Sugar: Once the cookies are fully cooled, roll each one generously in powdered sugar, giving them a classic snowy appearance and extra sweetness.
Notes
- Use high-quality almond extract for the best flavor impact.
- Ensure the dough is well chilled before shaping to prevent sticking and make handling easier.
- You can substitute raspberry preserves with other berry jams or preserves based on preference.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, omit the almond flour and almond extract and increase all-purpose flour slightly.
