Melt-in-your-mouth Raspberry Filled Almond Cookies
Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies are a delightful addition to your holiday bake list. Their tender texture, sweet and tart filling, and snowy finish create an irresistible treat.
Ingredients
Scale
- 1 cupof softened, creamy unsalted butter
- A generous½ cupof sifted confectioners’ sugar
- 1 teaspoonof pure vanilla essence
- ½ teaspoonof fragrant almond extract
- 2 cupsof finely sifted all-purpose flour
- ½ cupof finely ground almond flour
- A pinch (¼ teaspoon) of fine sea salt
- ¼ cupof smooth, seedless raspberry preserves
- 1 cupof fluffy powdered sugar to coat the cookies post-baking
Instructions
- Begin by warming up your oven to 350°F (175°C), which is essential to achieving perfect cookie texture. While that’s heating up, line a baking sheet with parchment paper; this will aid in easy removal of the cookies post-baking and ensures minimal sticking.
- In a large bowl, take the softened butter and beat it together with the sifted confectioners’ sugar. Mix until light and airy, which usually takes about 3 minutes. Add pure vanilla essence and almond extract. In a separate bowl, whisk together flour, almond flour, and a pinch of salt. Gradually add this dry mixture into the buttery mixture, mixing gently until a soft, cohesive dough forms.
- Scoop about a heaping tablespoon of dough, flatten it slightly, place raspberry jam in the center, fold the sides over, seal, and roll into a ball. Place on the lined baking sheet with space between each.
- Bake the cookies for 12 to 15 minutes until just set but not golden brown. Let them rest on the baking sheet for about 5 minutes.
- While warm, roll each cookie in powdered sugar, then cool completely on a wire rack. For extra sweetness, roll again in powdered sugar.
- Once cooled completely, arrange on a platter or gift tray.
Notes
Store cookies in an airtight container for up to a week.
Nutrition
- Calories: 120 kcal per cookie
- Protein: 1.5 g