Description
Raspberry-Filled Almond Snowball Cookies are delicate, buttery shortbread cookies made with almond flour and filled with sweet raspberry jam. Rolled in powdered sugar for a snowy finish, these festive cookies melt in your mouth and are perfect for holiday cookie trays or tea time treats.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour (or finely ground almonds)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat butter and powdered sugar until light and creamy. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
- Gradually add dry ingredients to the butter mixture and mix until a soft dough forms. If the dough feels dry, add 1–2 teaspoons of milk.
- Take about 1 tablespoon of dough and flatten it slightly in your palm. Place a small dab (about 1/2 teaspoon) of raspberry jam in the center, then gently fold the dough around it to enclose the filling and form a smooth ball.
- Place cookies on the prepared baking sheet about 1 inch apart.
- Bake for 13–15 minutes, or until the bottoms are lightly golden (tops should remain pale).
- Cool on the baking sheet for 5 minutes, then roll the warm cookies gently in powdered sugar to coat.
- Once cooled completely, roll them again in powdered sugar for a snowy, festive finish.
Notes
- Use seedless raspberry jam for the smoothest texture, or substitute with apricot or strawberry jam.
- To prevent leaking, chill filled dough balls for 15 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
- These cookies make wonderful edible gifts for the holidays.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American / European