Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat that combines the rich flavors of almond and sweet raspberry jam in a delicate, crumbly cookie. Perfect for holiday gatherings or as a sweet indulgence any time of year.
Ingredients
Scale
Dough:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling and Dusting:
- 1/2 cup raspberry jam (seedless preferred)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the almond extract.
- Prepare dough: In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.
- Shape and fill cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake: Bake for 12 to 14 minutes until lightly golden. Cool on baking sheets before dusting with powdered sugar.
Notes
- Try apricot or strawberry jam for flavor variations.
- Store in an airtight container for up to 5 days.
- For extra flair, roll cookies in powdered sugar before and after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
