Raspberry-filled Almond Snow Cookies
These delightful Raspberry-Filled Almond Snow Cookies are a delicate treat perfect for any occasion. With a soft, almond-flavored cookie surrounding a tart raspberry filling, they're sure to impress.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 cookie cutter (optional)
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup powdered sugar Additional powdered sugar for dusting.
- ½ cup unsalted butter Softened.
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup raspberry jam Or more for filling.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy using an electric mixer or whisk.
- Add the egg, almond extract, and vanilla extract, mixing until fully incorporated.
- In a separate bowl, combine the all-purpose flour, almond flour, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie.
- Make a small indentation in the center of each ball using your finger or the back of a spoon.
- Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake in the preheated oven for 10 minutes, or until the cookies are lightly golden around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once completely cooled, dust the cookies with additional powdered sugar for a snowy finish.
Notes
For a more intense raspberry flavor, you can add a teaspoon of raspberry extract.
These cookies can be stored in an airtight container for up to a week.
Feel free to substitute the raspberry jam with other fruit jams like strawberry or apricot if desired.