Description
Discover the delightful Raspberry-Filled Almond Snow Cookies, a perfect blend of buttery almond dough and sweet raspberry jam. These tender, buttery cookies are dusted with powdered sugar for a snowy finish, making them an irresistible treat for any occasion. With a crisp exterior and a luscious jam center, they perfectly balance nutty flavors and fruity sweetness.
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
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is creamy and smooth, which helps to create a tender cookie texture.
- Add Extracts: Stir in the vanilla extract and almond extract to infuse the dough with rich, aromatic flavors.
- Incorporate Flours and Salt: Gradually add the all-purpose flour, almond flour, and salt into the wet mixture. Mix gently until a soft dough forms, avoiding overmixing to keep the cookies delicate.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This chilling step firms the dough, making it easier to handle and helps the cookies maintain their shape when baked.
- Prepare Baking Sheet and 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 Dough and Add Filling: Take about 1 tablespoon of chilled dough and flatten it into a circle with your hands. Place a small spoonful of raspberry jam in the center to provide a fruity surprise.
- Enclose the Jam: Carefully fold the dough over the jam and roll it into a tight ball, making sure the jam is fully enclosed so it doesn’t leak while baking.
- Arrange Cookies for Baking: Place the filled dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden color, signaling they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up and then transfer them to a wire rack to cool completely to avoid sogginess.
- Dust with Powdered Sugar: Once cooled, dust the cookies generously with powdered sugar to create a charming snow-like appearance and add a touch of sweetness.
Notes
- Ensure the butter is softened but not melted for proper dough consistency.
- Almond powder enhances the cookie’s nutty flavor; substitute with finely ground almonds if almond flour is unavailable.
- Refrigerate the dough thoroughly to make shaping easier and to prevent spreading during baking.
- Use high-quality raspberry jam for the best flavor and consistency.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well; freeze unbaked dough balls for up to 3 months and bake when desired.
