Description

A delightful twist on classic snowball cookies, these Raspberry Filled Almond Snowball Cookies feature a buttery almond dough with a surprise raspberry jam center, rolled in powdered sugar for a soft, snowy finish—perfect for holidays or teatime treats.

Ingredients

2 cups (248 g) all-purpose flour

¾ cup (76 g) sliced almonds, finely ground

½ teaspoon salt

1 cup (226 g) unsalted butter, softened

½ cup (60 g) powdered sugar

½ teaspoon almond extract

6 tablespoons (115 g) seedless raspberry jam

1½ cups (170 g) powdered sugar (for coating)

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Instructions

Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, ground almonds, and salt.
In a large bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy. Stir in almond extract.
Gradually mix the dry ingredients into the butter mixture until just combined.
Take about ½ tablespoon of dough, roll into a ball, and press an indentation in the center.
Spoon about ½ teaspoon of raspberry jam into the indentation.
Form another dough ball, place it over the filled one, gently seal the edges, and roll into a smooth ball.
Repeat with remaining dough and jam.
Place cookies on the prepared baking sheets and bake for 11–13 minutes, until set.
While warm, gently roll cookies in powdered sugar.
After cookies cool completely, roll again in powdered sugar for a snowy finish.

Notes

Swap raspberry jam with apricot, blackberry, or chocolate-hazelnut spread for variation.

Add chopped toasted almonds to dough for extra texture.

Dust final sugar coating with a pinch of cinnamon for festive flair.

Use a 1:1 gluten-free flour blend for a gluten-free version.

Chill dough before shaping if too soft or sticky.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9g
Sodium: 45mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg