Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats featuring a soft almond-infused dough filled with sweet raspberry preserves. Rolled generously in powdered sugar, they offer a perfect balance of nutty flavor and fruity sweetness, ideal for holiday gatherings or everyday indulgence.
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, stirring until a soft, cohesive dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up, which helps with shaping later.
- Preheat the Oven: Preheat 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 approximately 1 tablespoon of dough and flatten it gently in your hand. Place 1/2 teaspoon of raspberry preserves in the center, then fold the dough around the filling and roll it into a smooth ball. Arrange the cookies on the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cookies are set but not browned. After baking, allow the cookies to 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 have cooled thoroughly, roll each cookie generously in powdered sugar to give them their characteristic snowy appearance and added sweetness.
Notes
- Use almond flour or finely ground almonds for the best texture and almond flavor.
- Chilling the dough helps prevent spreading and makes shaping easier.
- Be careful not to overbake to maintain a tender, delicate cookie texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Optional: For a festive touch, drizzle melted white chocolate over the top after coating with powdered sugar.