Description
Delight in these Raspberry Filled Almond Snowball Cookies, tender, buttery almond shortbreads with a luscious raspberry jam center. Rolled in powdered sugar for a snowy finish, these melt-in-your-mouth treats combine nutty flavors, sweet fruitiness, and a delicate crumb perfect for any tea time or festive occasion.
Ingredients
Scale
Almond Snowball Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened to cool room temperature
- 1/2 cup (60 g) powdered sugar, plus extra for rolling
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 1 cup (100 g) finely ground blanched almonds or almond flour
- 1/4 teaspoon fine sea salt
- 2–3 tablespoons milk or cream, only if needed to bring dough together
Filling & Coating
- 1/2 cup (160 g) seedless raspberry jam or raspberry preserves (slightly thick, not runny)
- 1–1 1/4 cups (120–150 g) powdered sugar, for rolling the baked cookies
Instructions
- Prepare your equipment: Line two baking sheets with parchment paper or silicone baking mats. Have a small spoon or piping bag ready to fill jam later. Preheat the oven to 350°F (175°C) with a rack in the middle position.
- Make the almond base: If using whole or sliced blanched almonds, pulse them in a food processor until finely ground but not pasty, yielding about 1 cup (100 g) of almond flour.
- Cream the butter and sugars: In a large bowl, beat the softened butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down bowl sides.
- Add flavorings: Mix in the vanilla and almond extracts on low speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, ground almonds, and sea salt until evenly mixed with no clumps.
- Form the dough: Gradually add the dry mixture to the butter mixture in two parts, mixing on low just until the dough begins to come together. If too dry, add milk or cream teaspoon by teaspoon until dough holds but is not sticky.
- Chill the dough: Divide dough into two flattened disks, wrap in plastic wrap, and chill for 30-45 minutes until firm yet pliable for shaping. This prevents spreading during baking.
- Prepare the raspberry filling: Place raspberry jam in a small bowl; if too thick, stir to loosen; if runny, refrigerate or add powdered sugar to thicken. Transfer jam to a piping bag or small zip-top bag, snip a corner for filling.
- Shape the cookie bases: Roll dough into 1 tablespoon-sized balls (18–20 g each). Press a deep indentation in each ball center with thumb or back of a spoon to form wells. Place bases spaced 1 inch apart on a baking sheet.
- Fill with raspberry jam: Pipe or spoon about 1/2 teaspoon of jam into each indentation, ensuring jam is just below the rim to avoid oozing when baking.
- Cap and seal the cookies: Flatten another tablespoon of dough into a disk and place it over each jam-filled base. Press and pinch edges to seal entirely. Roll gently between palms to shape into smooth snowballs.
- Optional quick chill: Refrigerate or freeze the filled baking sheets for 10–15 minutes before baking to maintain round shape.
- Bake the cookies: Bake one sheet at a time at 350°F (175°C) for 13–16 minutes until tops are dry and set but still pale with lightly golden bottoms. Avoid overbaking to keep cookies tender.
- Cool slightly before rolling in sugar: Let cookies cool on the baking sheet for 5–7 minutes until warm but firm. Prepare powdered sugar in a shallow bowl.
- First sugar coating: Roll each warm cookie gently in powdered sugar to coat evenly, shaking off excess. Place on a wire rack to cool completely.
- Second sugar coating: Once cooled, roll cookies again in fresh powdered sugar for a thicker, snowy exterior. Remove excess sugar and return to rack or serving plate.
- Rest and serve: For best texture and flavor, let cookies rest in an airtight container at room temperature for several hours or overnight before serving. Enjoy at room temperature for a soft center and vibrant almond-raspberry flavor.
Notes
- Chilling the dough before shaping helps prevent spreading and makes the cookies easier to handle.
- Use seedless raspberry jam that is slightly thickened; avoid runny jams to prevent leaking.
- You can substitute almond flour if you do not want to grind whole almonds.
- Rolling the cookies twice in powdered sugar gives the signature snowy look and soft sweetness.
- Store cookies in an airtight container at room temperature; they hold well for up to 3 days and improve in flavor after resting.
- For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
