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This raspberry-filled almond snowball cookie recipe transforms simple ingredients into delicate, melt-in-your-mouth treats with a sweet surprise center. The contrast between the buttery almond cookie exterior and the vibrant raspberry filling creates a delightful flavor experience perfect for holiday gatherings or special occasions.
I first made these cookies for a winter gathering when I wanted something special yet approachable. The moment my guests discovered the raspberry center, their faces lit up with surprise and delight. Since then, these have become my signature treat whenever I want to make someone feel truly special.
Ingredients
- All purpose flour: Forms the foundation of these tender cookies
- Almond flour: Provides that distinctive nutty flavor and delicate crumb
- Baking powder: Gives just enough lift without making them cakey
- Salt: Balances the sweetness and enhances all other flavors
- Unsalted butter: Should be genuinely softened for proper creaming
- Granulated sugar: Sweetens the dough while providing structure
- Egg: Binds everything together while adding moisture
- Vanilla extract: Adds warmth and depth to the flavor profile
- Almond extract: Intensifies the nutty notes for a more pronounced flavor
- Powdered sugar: Creates that signature snowball appearance and sweet finish
- Raspberry jam: Offers a bright tart center contrast; use seedless for smoothest texture
- Cornstarch: Thickens the filling preventing leakage during baking
- Lemon juice: Brightens the raspberry flavor and helps balance sweetness
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Step-by-Step Instructions
- Prepare raspberry filling:
- Heat your raspberry jam with cornstarch and lemon juice in a small saucepan over medium heat. Stir constantly to prevent sticking or burning as the mixture thickens. This typically takes about 5 minutes until you notice it becoming more viscous. The filling must cool completely before use to prevent it from making your dough too soft when assembling.
- Create the cookie dough:
- Begin by whisking together your dry ingredients in a medium bowl. This step ensures even distribution of the leavening agent and prevents clumping. In a separate larger bowl, beat the softened butter and sugar with an electric mixer for a full 2-3 minutes until noticeably lighter in color and fluffy in texture. This incorporates air for proper cookie structure.
- Combine wet and dry ingredients:
- Add your dry ingredients to the butter mixture in portions rather than all at once. Mix gently just until combined with no visible flour streaks. Overmixing at this stage can develop too much gluten resulting in tough cookies rather than tender ones.
- Form the filled cookies:
- Scoop consistent amounts of dough using a tablespoon measure for uniform cookies. Roll each portion into a smooth ball in your palms then create an indentation with your thumb. This depression should be deep enough to hold filling but not so deep it breaks through the bottom. Add your raspberry filling then gently close the dough around it ensuring no filling is exposed.
- Apply the snowball coating:
- Roll each filled cookie ball in powdered sugar until completely coated. Place them on your prepared baking sheet with ample space between each cookie. They won't spread much but need room for even heat circulation.
- Bake to perfection:
- Watch your cookies carefully during the last few minutes of baking. They should develop slight cracks on top but remain relatively pale. Overbaking will result in dry cookies while underbaking might leave them too soft to hold together properly.
The almond extract is truly what elevates these cookies from good to exceptional. My grandmother always said that almond extract was her secret weapon in baking. The first time I made these for my family reunion, my uncle who claimed to dislike anything with nuts asked for the recipe immediately. That moment showed me how transformative the right balance of flavors can be.
Storage Solutions
These raspberry almond snowballs maintain their quality beautifully when stored properly. Once completely cooled, place them in an airtight container with parchment paper between layers to prevent sticking. They will keep at room temperature for up to 5 days, though the exterior may soften slightly due to the moisture from the filling. For longer storage, these cookies freeze exceptionally well for up to three months. Simply thaw at room temperature before serving.
Variation Possibilities
The basic snowball cookie structure lends itself beautifully to adaptations. Try strawberry or blackberry preserves in place of raspberry for different flavor profiles. For a more decadent version, substitute a small piece of dark chocolate for the jam or create a chocolate hazelnut filled cookie by using Nutella as your filling. You can also experiment with different nuts by replacing the almond flour with finely ground walnuts, pecans or pistachios for entirely new flavor dimensions.
Serving Suggestions
Present these cookies on a decorative platter dusted with additional powdered sugar for an impressive visual effect. They pair wonderfully with afternoon tea, especially Earl Grey or chamomile. For an elegant dessert course, serve three cookies alongside a small scoop of vanilla bean ice cream and fresh raspberries. During holiday seasons, package them in decorative tins with tissue paper for heartfelt homemade gifts that everyone appreciates.
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Frequently Asked Questions
- → Can I use other types of jam for the filling?
Yes, you can substitute the raspberry jam with other fruit jams like strawberry, apricot, or blackberry for different flavor combinations.
- → How can I ensure the cookies stay soft and tender?
Be careful not to overbake them. Remove the cookies from the oven when they’re just set and still soft to the touch, as they will firm up as they cool.
- → Can I make these cookies gluten-free?
Yes, you can try substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend you're using is suitable for baking.
- → How do I prevent the filling from leaking out?
Ensure the dough fully encloses the filling by carefully sealing it and rolling the dough into a tight ball before baking.
- → Can these cookies be stored for later?
Yes, store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.