Raspberry Filled Almond Snowball cookies are a delightful treat that brings together the lovely flavors of almond and raspberry in a tender, buttery package. These cookies are filled with tart raspberry jam and dusted with powdered sugar, making them perfect for Christmas and holiday gifting. Their unique texture and flavor profile will surely impress your guests during festive gatherings or as a sweet surprise in your cookie box. Let’s dive into how to make these little delights!
Why You’ll Love This Raspberry Filled Almond Snowball
There are countless reasons to adore these cookies. First, they are incredibly easy to make, perfect for bakers of all skill levels. Second, the combination of almond and raspberry creates a flavorful harmony that’s hard to resist. Third, they are visually stunning, with their snowy powdered sugar coating making them a beautiful addition to any dessert platter. Fourth, these cookies are versatile; they can be served at parties, given as gifts, or enjoyed with a cup of tea. Fifth, they are vegetarian-friendly, catering to various dietary preferences. Lastly, they evoke the warmth of holiday baking, filling your kitchen with delightful aromas. If you’re looking for an easy raspberry filled almond treat, this recipe is the answer!
Ingredients for Raspberry Filled Almond Snowball
Gather these items:
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) almond flour
- ¾ cup (170g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (80g) raspberry jam (seedless preferred)
How to Make Raspberry Filled Almond Snowball Step-by-Step
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a large bowl, beat softened unsalted butter with ½ cup powdered sugar until light and fluffy, about 3-5 minutes.
- Step 3: Mix in vanilla extract and salt.
- Step 4: Gradually fold in all-purpose flour and almond flour until just combined; do not overmix.
- Step 5: Scoop about 1 tablespoon of dough, flatten slightly, place about 1 teaspoon raspberry jam in the center, then fold dough around jam and roll into a ball. Place on baking sheet about 2 inches apart.
- Step 6: Bake for 15-18 minutes until bottoms are golden and cookies feel set.
- Step 7: Immediately roll warm cookies in powdered sugar to coat.
- Step 8: Cool cookies completely on a wire rack, then roll in powdered sugar again for a snowy finish.
Pro Tips for the Best Raspberry Filled Almond Snowball
Keep these in mind:
- Use room temperature butter for a creamier texture.
- Chill the dough for 30 minutes for easier handling.
- Experiment with different jams for unique flavors, like blueberry or strawberry.
- Make sure not to overbake, as these cookies should remain soft.
Best Ways to Serve Raspberry Filled Almond Snowball
These cookies are incredibly versatile. Serve them alongside a warm cup of tea or coffee for a cozy afternoon treat. They also make a delightful addition to any holiday dessert table. For a special touch, consider pairing them with fruit salads or cheese platters. These cookies can also be wonderful gifts, wrapped in decorative boxes or tins for loved ones during the festive season.
How to Store and Reheat Raspberry Filled Almond Snowball
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, consider freezing them. Just ensure they are well-wrapped to avoid freezer burn. When you’re ready to enjoy them, simply thaw at room temperature. They don’t require reheating, but a quick pop in the microwave for a few seconds can restore their softness!
Frequently Asked Questions About Raspberry Filled Almond Snowball
What’s the secret to perfect Raspberry Almond Snowball cookies?
The secret lies in using quality ingredients, particularly unsalted butter and seedless raspberry jam. This ensures a smooth filling and a rich, buttery flavor, which are essential to achieving the perfect texture and taste.
Can I make Raspberry Stuffed Almond Cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 48 hours. Alternatively, you can bake and freeze the cookies, then thaw them when you’re ready to serve.
How do I avoid common mistakes with Almond Cookies with Raspberry Filling?
To avoid mistakes, ensure that you measure your ingredients accurately and don’t overmix the dough. This will result in tender cookies rather than tough ones. Additionally, keep an eye on the baking time to prevent over-baking.
Variations of Raspberry Filled Almond Snowball You Can Try
While the classic recipe is delightful, you can try different variations. Consider adding chopped nuts like pecans or walnuts for added texture. You can also swap raspberry jam for other flavors like apricot or cherry for a unique twist. Finally, try adding a hint of almond extract to enhance the almond flavor further. These variations allow you to create a range of fruity almond snowball treats that everyone will love!
For more delicious recipes, check out our latest recipes or try making gingerbread cookies for the holidays!
Learn more about the benefits of almonds and how they can enhance your baking!
For tips on using raspberry jam effectively in recipes, check out this guide!
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Delicious Raspberry Filled Almond Snowball Cookies Recipe
- Total Time: about 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Tender, buttery almond snowball cookies filled with tart raspberry jam and dusted with powdered sugar, perfect for Christmas treats and holiday gifting.
Ingredients
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) almond flour
- ¾ cup (170g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (80g) raspberry jam (seedless preferred)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat softened unsalted butter with ½ cup powdered sugar until light and fluffy, about 3-5 minutes.
- Mix in vanilla extract and salt.
- Gradually fold in all-purpose flour and almond flour until just combined; do not overmix.
- Scoop about 1 tablespoon of dough, flatten slightly, place about 1 teaspoon raspberry jam in the center, then fold dough around jam and roll into a ball. Place on baking sheet about 2 inches apart.
- Bake for 15-18 minutes until bottoms are golden and cookies feel set.
- Immediately roll warm cookies in powdered sugar to coat.
- Cool cookies completely on a wire rack, then roll in powdered sugar again for a snowy finish.
Notes
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Raspberry Filled Almond Snowball, cookies, Christmas treats, holiday gifting
