Raspberry-Filled Almond Snow Cookies are a delightful holiday treat. Here’s a recipe to guide you through making these tender, buttery cookies with a sweet raspberry filling and a powdered sugar finish.
Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 cup almond flour or finely ground almonds
1/4 teaspoon salt
For the Filling:
1/3 cup raspberry jam (seedless if preferred)
For the Finish:
1 cup powdered sugar (for coating)
Instructions
- Make the Dough:
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Mix in the vanilla and almond extracts.
Gradually add the all-purpose flour, almond flour, and salt. Mix until the dough forms.
Shape the dough into a disc, wrap in plastic wrap, and chill for 30-60 minutes.
- Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
- Shape the Cookies:
Take about a tablespoon of dough and roll it into a ball.
Use your thumb or a small spoon to create an indentation in the center of each ball.
Fill the indentation with a small amount of raspberry jam (about 1/4 teaspoon).
- Bake:
Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust with Powdered Sugar:
Once the cookies are completely cool, generously dust them with powdered sugar for a snowy finish.
Tips
For an extra festive touch, drizzle melted white chocolate over the cookies after dusting them with powdered sugar.
Store the cookies in an airtight container at room temperature for up to 5 days.
Enjoy these festive almond and raspberry treats!