Raspberry-Filled Almond Snow Cookies
Delightful cookies featuring almond flour and raspberry jam, dusted with powdered sugar for a snowy finish.
Ingredients
Cookie Base
- 1 cup almond flour Gives these cookies their lovely, nutty flavor and soft texture—plus it’s naturally gluten-free!
- 1/2 cup powdered sugar Sweetens the dough while adding a touch of delicate texture—perfect for that melt-in-your-mouth experience!
- 1/2 cup butter, softened Brings richness and moisture. Make sure it’s at room temperature for easier mixing!
- 1 teaspoon vanilla extract Adds warmth and rounds out the flavors beautifully—never skimp on good vanilla!
- 1/4 teaspoon almond extract Boosts the almond flavor—this little touch makes all the difference!
- 1/4 teaspoon salt Balances the sweetness and enhances the flavors.
- 1 large egg white Helps bind the ingredients together.
Filling and Topping
- 1/2 cup raspberry jam The star, bursting with fruity goodness! Use homemade jam for an extra cozy touch.
- additional none powdered sugar for dusting The final touch for that snowy appearance!
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, powdered sugar, vanilla extract, and almond extract until smooth.
- Gradually mix in almond flour, salt, and egg white until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make a small indentation in the center of each ball and fill with raspberry jam.
Baking
- Bake in the preheated oven for 12-15 minutes or until lightly golden.
- Allow to cool slightly before dusting with powdered sugar.
- Serve and enjoy!
Notes
Use room temperature butter for a smooth mixture. Don’t overmix the dough for tender cookies. Store in an airtight container for about a week.