Raspberry-Filled Almond Snowball Cookies
Delightful almond cookies filled with sweet raspberry jam, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to a week. Freeze for longer storage with parchment paper between layers.