Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holidays. With a buttery almond base and a sweet raspberry filling, these cookies are sure to be a hit at any festive gathering.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely ground almonds or almond flour
Filling:
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the almond extract. Add the flour, salt, and ground almonds, stirring until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Add the filling: Fill each indentation with a small spoonful of raspberry jam.
- Bake: Bake for 14 to 16 minutes, or until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Finish: Once fully cooled, dust with additional powdered sugar.
Notes
- These cookies can be made ahead and frozen without the powdered sugar. Dust just before serving.
- You can substitute other jams like apricot or strawberry for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
