Description
Delight in these Raspberry-Filled Almond Snow Cookies, a tender and buttery treat infused with almond flavor and a sweet dollop of raspberry preserves. Perfectly soft and powdery, these cookies are coated generously in powdered sugar for an elegant finish that melts in your mouth.
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 the mixture is light and fluffy. Stir in the almond extract, then gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for 30 minutes to firm up, making it easier to handle and shape.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place 1/2 teaspoon of raspberry preserves in the center, carefully fold the dough around the preserves to enclose it completely, then roll into a smooth ball. Arrange the cookie balls on the prepared baking sheet, spacing them about 1 inch apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are set but not browned, preserving their delicate texture. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.
- Coat with Powdered Sugar: Once the cookies have cooled completely, generously roll each one in powdered sugar to create a classic snowy coating that complements the raspberry filling.
Notes
- Chilling the dough is essential for easy handling and to prevent spreading during baking.
- Use high-quality raspberry preserves for the best flavor contrast.
- Make sure cookies are fully cool before coating with powdered sugar to avoid melting.
- Store cookies in an airtight container at room temperature for up to a week.
