Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats featuring a soft almond-flavored dough wrapped around a sweet dollop of raspberry preserves. Lightly dusted with powdered sugar, they offer a perfect balance of nutty richness and fruity sweetness, ideal for holiday celebrations or anytime you crave a melt-in-your-mouth cookie.
Ingredients
Scale
Dough Ingredients
- 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 tightly and refrigerate for 30 minutes to firm it up, which will make it easier to handle during shaping.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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. Carefully fold the dough around the filling and roll it into a smooth ball. Arrange the balls on the prepared baking sheet, spacing them about 1 inch apart to allow for gentle spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are set but not browned. After baking, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once the cookies are completely cool, roll each cookie generously in powdered sugar to create the classic snowy appearance and add a sweet finish.
Notes
- For best results, use fresh almond flour or grind your own almonds finely to enhance the almond flavor and texture.
- Ensure the butter is softened but not melted to achieve the right dough consistency.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Use a piping bag or small spoon to control the quantity of raspberry preserves easily while filling the cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days; they also freeze well for longer storage.
