Description
Delight in these Raspberry-Filled Almond Snow Cookies, featuring a tender almond-infused dough wrapped around sweet raspberry preserves and finished with a dusting of powdered sugar. Perfectly soft and subtly nutty, these cookies are a charming treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup almond flour (or finely ground almonds)
Filling
- 1/3 cup raspberry preserves
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the almond extract. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up, which makes it easier to handle and helps maintain the cookie shape during baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help with even baking.
- Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place 1/2 teaspoon of raspberry preserves in the center, fold the dough around the filling, and roll into a smooth ball. Place on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies for 12 to 15 minutes, or until they are set but not browned. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them firm up and hold their shape.
- Coat with Powdered Sugar: Once the cookies are completely cool, roll each one generously in powdered sugar to create a signature snow-dusted appearance and add a touch of sweetness.
Notes
- Ensure the butter is softened but not melted for the best dough texture.
- Chilling the dough is essential to prevent spreading during baking.
- Use raspberry preserves with seeds or without, depending on your texture preference.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For extra almond flavor, toast the almond flour lightly before mixing into the dough.
