Description
Delight in these Raspberry-Filled Almond Snow Cookies, a tender and buttery treat bursting with tart raspberry preserves and the rich flavor of almonds. Perfectly soft and dusted with powdered sugar, these cookies offer a melt-in-your-mouth experience that will impress at any dessert table.
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 light and fluffy. Mix in the almond extract. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up, which makes shaping the cookies easier and helps maintain their shape during baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place 1/2 teaspoon of raspberry preserves in the center, then carefully fold the dough around the filling and roll into a smooth ball. Place the filled cookies onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies for 12 to 15 minutes, or until they are set but not browned, preserving their delicate texture. Allow them to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Coat with Powdered Sugar: Once the cookies are fully cooled, roll each one generously in powdered sugar to create a classic snow cookie finish that adds sweetness and an elegant look.
Notes
- Chilling the dough is essential to prevent spreading and to achieve the perfect texture.
- Use fresh raspberry preserves for a brighter fruit flavor.
- Be gentle when folding the dough over the filling to avoid the preserves leaking out during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, substitute almond flour with additional all-purpose flour and omit almond extract, though the flavor will change.
