Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery cookies filled with sweet raspberry jam and dusted with powdered sugar to create a snowy, festive look. Featuring a blend of all-purpose and almond flour along with almond extract, these cookies offer a rich nutty flavor complemented by the fruity filling, perfect for holiday celebrations or afternoon tea.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth, ensuring a light texture in the dough.
- Add Extracts: Mix in the vanilla extract and almond extract thoroughly to infuse the dough with fragrant flavors.
- Incorporate Flours and Salt: Gradually add the all-purpose flour, almond flour, and salt, mixing gently until a soft dough forms without overworking.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and shape.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookie Dough: Take about 1 tablespoon of dough and flatten it into a small circle using your hands, preparing it for filling.
- Add Raspberry Jam: Place a small spoonful of raspberry jam in the center of each dough circle to create a delicious filling.
- Enclose Jam: Gently fold the dough over the jam and roll it into a ball, sealing the jam completely inside.
- Arrange on Baking Sheet: Place the filled cookie balls on the prepared sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake Cookies: Bake for 12-15 minutes until the edges turn lightly golden, signaling cookies are cooked without overbaking.
- Cool Cookies: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, helping them set and prevent breakage.
- Dust with Powdered Sugar: Once fully cooled, generously dust the cookies with powdered sugar to create their signature snowy appearance.
Notes
- To get a perfectly soft dough, avoid overmixing once the flour is added.
- Chilling the dough is essential for easier shaping and to prevent cookies from spreading too much during baking.
- Use good quality raspberry jam for the best flavor contrast.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive touch, add a little almond flavor in the powdered sugar dusting mixture.
