Why Make This Recipe
Raspberry-Filled Almond Snowball Cookies are a delightful treat that combines the nutty flavor of almonds with the sweetness of raspberry jam. These cookies are perfect for any occasion, whether you want to impress guests or simply enjoy a sweet snack at home. They are easy to make and are great for cookie gifts, holiday trays, or a tasty addition to your dessert table. Plus, the powdered sugar dusting gives them a charming, festive look!
How to Make Raspberry-Filled Almond Snowball Cookies
Ingredients:
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Slowly add the almond flour, all-purpose flour, and salt, mixing until combined.
- Take small portions of the dough and flatten them in your hand. Place a teaspoon of raspberry jam in the center. Fold the dough over the jam to cover it, and roll into balls.
- Place the cookie balls on the prepared baking sheet, spacing them apart. Bake for 10-12 minutes, until lightly golden.
- Let the cookies cool slightly before dusting with powdered sugar. Serve warm or store for later.
How to Serve Raspberry-Filled Almond Snowball Cookies
These cookies can be served warm or at room temperature. They pair well with a cup of tea or coffee. You can also enjoy them as a sweet snack or dessert. For a special touch, serve them on a decorative platter dusted with extra powdered sugar.
How to Store Raspberry-Filled Almond Snowball Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will usually last for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to place them in a freezer-safe container with parchment paper between layers to avoid sticking.
Tips to Make Raspberry-Filled Almond Snowball Cookies
- Ensure your butter is softened but not melted for the best texture.
- Don’t overmix the dough after adding the flour to keep the cookies tender.
- Experiment with different flavors of jam like strawberry or apricot for a twist.
Variations
You can customize these cookies by adding chopped nuts or switching the jam flavor. Chocolate chips can also add a delightful touch for chocolate lovers.
FAQs
1. Can I make these cookies gluten-free?
Yes, you can use gluten-free all-purpose flour instead of regular flour to make them gluten-free.
2. How do I prevent the cookies from spreading too much?
Make sure your butter is at the right temperature and chill the dough for about 30 minutes before baking.
3. Can I use homemade raspberry jam?
Absolutely! Homemade jam works well and adds a personal touch to your cookies. Just make sure it’s thick enough to hold its shape inside the cookie.
Raspberry-Filled Almond Snowball Cookies
Ingredients
Cookie Ingredients
- 1 cup almond flour
- 1/2 cup powdered sugar Additional powdered sugar for dusting
- 1/2 cup unsalted butter, softened Ensure it’s softened but not melted
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour Can substitute with gluten-free flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam Can use homemade or different jam flavors
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Slowly add the almond flour, all-purpose flour, and salt, mixing until combined.
- Take small portions of the dough and flatten them in your hand. Place a teaspoon of raspberry jam in the center. Fold the dough over the jam to cover it, and roll into balls.
- Place the cookie balls on the prepared baking sheet, spacing them apart.
Baking
- Bake for 10-12 minutes, until lightly golden.
Finishing Touches
- Let the cookies cool slightly before dusting with powdered sugar. Serve warm or store for later.
