Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for any occasion. These buttery almond cookies with a sweet raspberry filling are sure to impress your guests.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
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 creamy. Add the vanilla and almond extracts. In a separate bowl, combine the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Add the filling: Fill each indentation with raspberry jam.
- Bake: Bake for 12 to 14 minutes until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, dust the cookies generously with powdered sugar.
Notes
- For a more festive touch, use seedless raspberry jam or swap with apricot or strawberry jam.
- The dough can be made ahead and refrigerated for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
