Description
Delicate almond snowball cookies filled with a tangy raspberry jam.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Beat in almond extract.
- In a separate bowl, whisk together flour, ground almonds, and salt. Gradually add to the creamed mixture and mix until just combined.
- Roll dough into 1-inch balls. Use your thumb to make a small indentation in the center of each ball.
- Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Place cookies on ungreased baking sheets and bake for 12-15 minutes, or until lightly golden.
- Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar.
Notes
- For best results, use a high-quality raspberry jam.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg