Raspberry Filled Almond Snowball Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 ½ cups all-purpose flour
02 -
1 cup almond flour
03 -
½ tsp baking powder
04 -
¼ tsp salt
05 -
½ cup unsalted butter, softened
06 -
¾ cup granulated sugar
07 -
1 large egg
08 -
1 tsp vanilla extract
09 -
½ tsp almond extract
10 -
½ cup powdered sugar (for rolling)
→ For the Raspberry Filling
11 -
¾ cup raspberry jam (preferably seedless)
12 -
1 tsp cornstarch
13 -
1 tbsp lemon juice
# Instructions:
01 -
In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium, stirring frequently, until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely before using.
02 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
03 -
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
04 -
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until combined.
05 -
Gradually add the dry ingredients into the butter mixture, stirring just until a soft dough forms.
06 -
Scoop out about 1 ½ tablespoons of dough, roll it into a ball, and press a small indentation in the center with your thumb. Spoon about ½ teaspoon of the cooled raspberry filling into the indentation and gently close the dough around it, rolling it back into a ball.
07 -
Roll each ball in powdered sugar, ensuring it’s fully coated. Place them on the prepared baking sheet, spaced about 2 inches apart.
08 -
Bake for 12-14 minutes, or until the tops are slightly cracked and the cookies are just set. The cookies should still be soft to the touch when they come out of the oven.
09 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.