Raspberry-Filled Almond Snowball Cookies Recipe

Introduction

These Raspberry-Filled Almond Snowball Cookies are delicate, buttery treats with a surprise of sweet-tart raspberry jam inside. Coated in powdered sugar, they melt in your mouth and are perfect for any occasion or holiday gathering.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup toasted ground almonds
• Pinch of salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1/4 cup seedless raspberry jam
• Additional powdered sugar for coating

Instructions

1. Step 1: In a bowl, stir together the flour and salt.
2. Step 2: In a separate bowl, use an electric hand mixer to cream the butter and powdered sugar until light and fluffy.
3. Step 3: Add the almond extract to the butter mixture and mix until combined.
4. Step 4: Gradually add the flour mixture to the butter mixture, beating on low speed just until combined.
5. Step 5: Stir in the toasted ground almonds by hand.
6. Step 6: To form the cookies, take two 1-inch pieces of dough and roll each into balls.
7. Step 7: Using your fingers, create a hollow in each dough ball and spoon about half a teaspoon of raspberry jam into the hollow.
8. Step 8: Press the two dough balls together to enclose the jam completely.
9. Step 9: Pinch the dough edges to seal the jam inside completely.
10. Step 10: Gently reshape the stuffed dough ball into a smooth ball and place it on a parchment-lined baking sheet.
11. Step 11: Repeat this process with the remaining dough.
12. Step 12: Refrigerate the shaped cookies on the baking sheets for 1 to 2 hours to firm up.
13. Step 13: Preheat the oven to 350°F (175°C).
14. Step 14: Bake the cookies until the bottoms just begin to brown, about 11 to 12 minutes.
15. Step 15: Remove the cookies from the oven and, while still warm, roll them in powdered sugar.
16. Step 16: Once cooled completely, roll the cookies in powdered sugar again for a snowy finish.
17. Step 17: Store the cookies in an airtight container.

Tips & Variations

• Toast the almonds lightly in a dry skillet to enhance their flavor before grinding.
• For a different filling, try apricot or strawberry jam instead of raspberry.
• If dough is too soft to handle, chill it briefly before shaping to make it easier to work with.
• Use finely ground almonds for a smoother texture in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well; freeze baked cookies in a sealed container for up to three months. Thaw at room temperature before serving. Re-roll in powdered sugar after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of toasted ground almonds?

Yes, almond flour can be used as a substitute, but it may result in a slightly different texture. Toasting the almonds before grinding adds extra flavor, so consider toasting almond flour lightly if you prefer.

Why do I need to chill the cookies before baking?

Chilling the shaped cookies firms up the dough, helping them hold their shape during baking and preventing the jam from leaking out.

Raspberry-Filled Almond Snowball Cookies Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

Delight in these Raspberry-Filled Almond Snowball Cookies, a tender and buttery treat with a nutty almond flavor and a sweet, fruity raspberry jam center. Perfect for festive occasions or an everyday indulgence, these cookies are lightly dusted with powdered sugar for a classic snowball appearance.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 40 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 & Coating

• 1/4 Cup Seedless Raspberry Jam
• Powdered Sugar, for rolling

Instructions

1. Mix dry ingredients: In a bowl, combine the all-purpose flour and salt thoroughly to ensure even distribution.
2. Cream butter and sugar: In another bowl, use an electric hand mixer to beat the unsalted butter and powdered sugar until the mixture becomes light, fluffy, and pale in color.
3. Add almond extract: Incorporate the almond extract into the creamed butter and sugar mixture for a fragrant nutty aroma.
4. Combine flour mixture: Gradually add the flour and salt mixture to the butter mixture, beating at low speed just until combined, avoiding overmixing to maintain a tender dough.
5. Fold in ground almonds: Gently stir in the toasted ground almonds to add texture and flavor.
6. Shape dough balls: Pinch off two 1-inch pieces of dough and roll each into smooth balls with your hands.
7. Create jam-filled hollow: Using your fingers, carefully press a hollow into each dough ball and spoon a scant half teaspoon of seedless raspberry jam into each hollow.
8. Enclose jam filling: Bring the two dough balls together, enclosing the jam inside. Pinch the edges firmly to seal the filling completely.
9. Reshape and arrange: Shape the combined dough into a smooth ball and place it on parchment-lined baking sheets. Repeat this process with the remaining dough.
10. Chill the dough balls: Refrigerate the shaped cookies on baking sheets for 1 to 2 hours to firm up before baking.
11. Preheat oven: Set the oven temperature to 350°F (175°C) for baking.
12. Bake cookies: Bake the chilled cookies for 11 to 12 minutes or until the bottoms are just beginning to brown, indicating they are cooked through.
13. First sugar coating: Remove cookies from the oven and while still warm, gently roll them in powdered sugar to coat.
14. Second sugar coating: Allow cookies to cool completely, then roll them in powdered sugar once again for a snowy finish.
15. Store: Keep the cookies in an airtight container to maintain freshness for several days.

Notes

• To toast ground almonds, spread almonds on a baking sheet and bake at 350°F for about 8-10 minutes until lightly browned and fragrant, then grind to the desired consistency.
• Room temperature butter ensures better creaming and a lighter cookie texture.
• Ensure the jam is seedless to prevent tearing the dough.
• Chilling the dough is crucial for maintaining shape and preventing spreading during baking.
• These cookies are best enjoyed within a week when stored properly.

Keywords: raspberry cookies, almond snowball cookies, jam-filled cookies, holiday cookies, buttery cookies, powdered sugar cookies