Raspberry Filled Almond Snowball Cookies Recipe

Introduction

Raspberry Filled Almond Snowball Cookies combine a tender almond-flavored dough with a sweet burst of raspberry jam inside. These delicate, buttery treats are perfect for cozy afternoons or sharing with loved ones during special moments.

Ingredients

• 2 cups Almond Flour (use gluten-free baking flour if needed)
• 1 cup Unsalted Butter
• 1/2 cup Sugar (coconut sugar can be used as a healthier alternative)
• 1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract (vanilla essence can be a replacement)
• 1/2 cup Raspberry Jam (can swap with strawberry or apricot jam)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together softened butter and sugar for 3-5 minutes until light and fluffy.
3. Step 3: Add the vanilla extract and blend at low speed until fully incorporated.
4. Step 4: Gradually mix in the almond flour until a soft dough forms, about 1-2 minutes.
5. Step 5: Shape the dough into small balls. Flatten each ball, place a teaspoon of raspberry jam in the center, then fold and roll back into a ball to seal the filling inside.
6. Step 6: Place the cookies on the prepared baking sheet and bake for 10-12 minutes until the bottoms are lightly golden.
7. Step 7: Let the cookies cool for about 5 minutes, then roll them in powdered sugar before serving.

Tips & Variations

• For a nut-free option, substitute almond flour with a gluten-free all-purpose flour blend.
• Try using fruit jams like strawberry or apricot for different flavor profiles.
• Chill the dough for 30 minutes before shaping to make handling easier and improve texture.
• Roll cookies in powdered sugar twice for an extra snowy appearance and sweeter bite.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To enjoy after freezing, thaw at room temperature and, if desired, dust with fresh powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought almond flour for this recipe?

Yes, store-bought almond flour works perfectly. Just make sure it’s finely ground for the best texture.

How do I prevent the jam from leaking during baking?

Gently sealing the dough around the jam and rolling it into a smooth ball helps prevent leaking. Also, avoid overfilling with jam to minimize spillover.

Raspberry Filled Almond Snowball Cookies Recipe

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★★★★★

4.7 from 55 reviews

These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats perfect for sweet moments. Made with almond flour and filled with vibrant raspberry jam, they offer a delightful blend of nutty richness and fruity sweetness, finished with a dusting of powdered sugar for an elegant touch.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 2 cups Almond Flour (Use gluten-free baking flour if needed)
• 1 cup Unsalted Butter, softened
• 1/2 cup Sugar (Coconut sugar can be used as a healthier alternative)
• 1/2 cup Powdered Sugar, for coating
• 1 teaspoon Vanilla Extract (Vanilla essence can be a suitable replacement)

For the Filling

• 1/2 cup Raspberry Jam (Can be swapped with strawberry or apricot jam)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and sugar for 3 to 5 minutes until the mixture is light and fluffy, which adds air to the dough and enhances texture.
3. Add Vanilla: Add the vanilla extract to the creamed mixture and blend at low speed until fully incorporated, ensuring the flavor is evenly distributed.
4. Mix in Almond Flour: Gradually add the almond flour to the bowl and mix until a soft dough forms, about 1 to 2 minutes. Be careful not to overmix to keep the cookies tender.
5. Shape Cookies with Filling: Shape the dough into small balls and flatten each slightly. Place a teaspoon of raspberry jam in the center of each flattened dough piece, then carefully fold the dough around the jam and roll gently back into a ball, sealing the jam inside.
6. Arrange and Bake: Place the prepared cookies on the lined baking sheet, spacing them evenly. Bake for 10 to 12 minutes, or until the bottoms are just lightly golden, indicating they are baked through but still soft.
7. Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up. Then roll each cookie in powdered sugar to coat them completely and add a festive look.

Notes

• Store these cookies in an airtight container for up to 1 week to maintain freshness.
• To enjoy them later, freeze the cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
• You can substitute almond flour with gluten-free baking flour if gluten sensitivity is a concern.
• For a healthier option, use coconut sugar instead of regular sugar.
• Feel free to swap raspberry jam for strawberry or apricot jam based on preference or availability.

Keywords: almond cookies, raspberry cookies, snowball cookies, gluten free desserts, almond flour cookies, homemade cookies, jam filled cookies