Description
These Filled Almond Snowball Cookies are buttery, tender delights with a delicious almond flavor and a sweet raspberry jam center. Coated in powdered sugar, they offer a perfect balance of nutty and fruity tastes, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 3/4 cup toasted ground almonds
- Pinch of salt
Wet Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
Filling
- 1/4 cup seedless raspberry jam
Finishing
- Powdered sugar, for rolling
Instructions
- Mix Dry Ingredients: In a bowl, stir together the all purpose flour, toasted ground almonds, and pinch of salt until well combined.
- Cream Butter and Sugar: In a separate bowl, use an electric hand mixer to cream the unsalted butter and powdered sugar until the mixture is light and fluffy.
- Add Flavor: Mix the almond extract into the creamed butter and sugar to infuse the dough with almond flavor.
- Combine Dough: Gradually add the flour mixture to the butter mixture, beating on low speed just until combined to form the cookie dough.
- Shape Cookies: Divide dough into two-inch pieces and roll each into a ball about 1 inch in diameter.
- Create Filling Cavity: Use your fingers to create a hollow in each dough ball, then use a small spoon to add a scant half teaspoon of seedless raspberry jam inside.
- Seal Cookies: Place two filled dough balls together, pinching the dough carefully all around to encase the jam completely.
- Reshape and Chill: Gently reshape each sealed cookie into a smooth ball and place on parchment-lined baking sheets. Refrigerate for 1 to 2 hours to firm up.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking.
- Bake Cookies: Bake the chilled cookies for 12 minutes or until the bottoms just begin to brown.
- Roll in Sugar: Remove cookies from oven and while still warm, roll them in powdered sugar.
- Cool and Coat Again: Once completely cool, roll the cookies in powdered sugar a second time for a beautiful snowy finish.
- Store: Keep cookies fresh by storing them in an airtight container.
Notes
- To toast almonds, spread whole almonds on a baking sheet and bake at 350 degrees Fahrenheit for 8-10 minutes until golden and fragrant, then grind.
- Ensure butter is at room temperature to create a smooth and creamy dough.
- Use seedless raspberry jam to avoid seeds interfering with the filling texture.
- Refrigerating the shaped cookies before baking helps them hold their shape and prevents spreading.
- Rolling cookies in powdered sugar twice creates a lovely snowy coating that enhances both appearance and sweetness.
- For a nut-free version, substitute ground almonds with finely ground oats or additional flour, but the texture will be different.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
