RaspberryFilled Almond Snow Cookies
Raspberry-Filled Almond Snow Cookies are light, delicate cookies filled with sweet raspberry jam and dusted with powdered sugar. These treats offer a delightful combination of almond flavor and tart raspberry, making them perfect for any occasion.
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 baking sheet
- 1 parchment paper
- 1 cookie cutter round or fluted
- 1 sifter
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, plus extra for dusting
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup ground almonds
- ¼ teaspoon salt
- ½ cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and 1 cup of powdered sugar together using an electric mixer until light and fluffy.
- Add the almond extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Slowly add this dry mixture to the butter mixture, blending until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or a small cookie cutter, make an indentation in the center of each ball. Fill each indentation with about half a teaspoon of raspberry jam.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
- Once the cookies are completely cool, dust them with additional powdered sugar before serving.
Notes
You can substitute the raspberry jam with other flavors such as strawberry or blackberry, depending on your preference.
Store the cookies in an airtight container at room temperature for up to 5 days.
These cookies can be frozen; just place them in a single layer in a freezer-safe container. To serve, thaw at room temperature.