Raspberry-Filled Almond Snow Cookies
Ingredients
- Unsalted butter (softened): 1 cup (2 sticks)
- Granulated sugar: ½ cup
- Vanilla extract: 1 teaspoon
- Almond extract: ½ teaspoon
- All-purpose flour: 2 cups
- Almond flour: 1 cup
- Salt: ¼ teaspoon
- Raspberry jam: ½ cup
- Powdered sugar: For dusting
Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat until the mixture is creamy and smooth, about 2-3 minutes.
- Add the vanilla extract and almond extract, mixing until incorporated.
- Gradually add the all-purpose flour, almond flour, and salt, stirring until a soft dough forms.
- Wrap the dough in plastic wrap, flatten it slightly into a disk, and refrigerate for at least 30 minutes. Chilling helps make the dough easier to work with.
2. Shape and Fill the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Take about 1 tablespoon of dough and roll it into a ball. Flatten it gently in your hand to form a small circle.
- Place about ½ teaspoon of raspberry jam in the center of the dough circle.
- Carefully fold the edges of the dough over the jam, pinching to seal, and roll it gently into a ball. Make sure the jam is fully enclosed to avoid leaks during baking.
3. Bake the Cookies
- Arrange the filled dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
- Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Add the Finishing Touch
- Once the cookies are completely cool, generously dust them with powdered sugar to create a “snowy” appearance.
- Serve immediately or store in an airtight container for up to 5 days.
Tips for Perfect Cookies
- Jam Alternative: Use other fruit jams like apricot, strawberry, or blackberry for variety.
- Sealing the Dough: Be sure to seal the dough well around the jam to prevent it from oozing out while baking.
- Make-Ahead Option: You can prepare the dough in advance and refrigerate it for up to 2 days or freeze for longer storage.
These delicate and flavorful cookies are perfect for the holiday season, offering a delightful combination of buttery almond dough and tangy raspberry filling. Happy baking!