Raspberry-filled Almond Snow Cookies
Raspberry-Filled Almond Snow Cookies are delicate and chewy cookies perfect for any occasion. The buttery almond flavor pairs beautifully with a tart raspberry filling, and their snowy appearance will brighten any dessert table.
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups
- 1 measuring spoons
- 1 rolling pin
- 1 cookie cutter (or small round glass)
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- ½ cup powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter Softened.
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- additional powdered sugar For dusting.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, all-purpose flour, powdered sugar, baking powder, and salt. Whisk until well blended.
- In a separate bowl, cream together the softened butter, almond extract, and vanilla extract using an electric mixer until light and fluffy.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about 30 minutes.
- Once chilled, roll out one half of the dough on a lightly floured surface to about ¼ inch thickness. Use a cookie cutter or small round glass to cut out circles.
- Place half of the circles on the prepared baking sheet. Spoon a small amount of raspberry jam in the center of each circle.
- Roll out the second half of the dough and cut additional circles. Carefully place them over the jam-filled circles and gently press the edges to seal.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for a snowy finish.
Notes
You can substitute raspberry jam with any flavor of your choice, like strawberry or blueberry.
Make sure to roll the dough thick enough to avoid breakage but thin enough to ensure proper baking.
Store the cookies in an airtight container at room temperature for up to a week.