Raspberry Almond Snowballs: A 5-Step Delicious Recipe

Table of Contents

• 1. Indulge in Delightful Raspberry Almond Snowballs
• 2. Why You’ll Love This Recipe
• 3. Gather Your Ingredients for Raspberry Filled Almond Snowball Cookies
• 4. How to Make Raspberry Almond Snowballs: Step-by-Step
• 5. Tips and Tricks for Perfect Cookies
• 6. Serving and Storage Suggestions
• 7. Foire Aux Questions

1. Indulge in Delightful Raspberry Almond Snowballs

Welcome, fellow baking enthusiast! Get ready to fall in love with these absolutely divine Raspberry Filled Almond Snowball Cookies. These are not your average holiday cookie; they are tender, buttery, melt-in-your-mouth morsels with a delightful surprise of sweet raspberry jam hidden inside. They look like perfect little snowballs, making them a stunning addition to any cookie platter.

This recipe combines the nutty, rich flavor of almonds with the bright, fruity burst of raspberry, all wrapped up in a delicate shortbread-style cookie. Whether you’re an experienced baker or just starting out, this guide will walk you through creating these treats with ease. Let’s get baking!

2. Why You’ll Love This Recipe

There are so many reasons to adore this recipe for Raspberry Filled Almond Snowball Cookies. They are a true crowd-pleaser and a joy to make!

• A Surprise Inside: Every bite reveals a sweet, jammy raspberry center that perfectly complements the nutty almond cookie.
• Melt-in-Your-Mouth Texture: The combination of butter and finely ground almonds creates an incredibly tender, crumbly texture.
• Perfect for Holidays: Their snowy appearance makes them a natural fit for holiday baking and Christmas cookie exchanges.
• Simple & Elegant: The recipe uses simple ingredients and straightforward steps to create a cookie that looks and tastes incredibly elegant.

3. Gather Your Ingredients for Raspberry Filled Almond Snowball Cookies

Before we begin, let’s gather everything you’ll need. Using high-quality ingredients is key to achieving the best flavor and texture. For more information on different types of flour, you can check out this fantastic resource from King Arthur Baking.

• Unsalted Butter: 1 cup (226g), softened to room temperature.
• Powdered Sugar: 1/2 cup (60g) for the dough, plus an additional 1 cup (120g) for rolling.
• Vanilla Extract: 2 teaspoons.
• Almond Extract: 1/2 teaspoon.
• All-Purpose Flour: 2 cups (240g).
• Finely Ground Almonds or Almond Flour: 1 cup (96g).
• Salt: 1/4 teaspoon.
• Seedless Raspberry Jam: About 1/2 cup.

4. How to Make Raspberry Almond Snowballs: Step-by-Step

Making these cookies is a simple and rewarding process. Just follow these five detailed steps for perfect results every time. These are the best Raspberry Filled Almond Snowball Cookies you will ever make!

4.1. Step 1: Preparing the Dough

1. In a large mixing bowl, use an electric mixer to cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes.
2. Beat in the vanilla extract and almond extract until well combined.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix!
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for making the dough easier to handle.

4.2. Step 2: Forming the Snowballs

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Take about a tablespoon of chilled dough and flatten it into a small disc in your palm.
3. Place about 1/4 teaspoon of seedless raspberry jam in the center of the disc.
4. Carefully fold the edges of the dough up and around the jam, pinching to seal it completely. Gently roll the dough between your palms to form a smooth ball. Place it on the prepared baking sheet.
5. Repeat with the remaining dough, placing the cookies about 1 inch apart.

4.3. Step 3: Baking to Perfection

1. Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
2. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool slightly more. They should still be warm for the next step.

4.4. Step 4: Dusting with Sweetness

1. While the cookies are still warm (but not hot), gently roll them in a bowl of powdered sugar until they are evenly coated.
2. Place the coated cookies back on the wire rack to cool completely.

4.5. Step 5: Final Touches

1. Once the cookies are completely cool, give them a second, more generous roll in the powdered sugar. This double-coating technique ensures they have that beautiful, snowy-white appearance.
2. Your delicious Raspberry Filled Almond Snowball Cookies are now ready to be enjoyed!

5. Tips and Tricks for Perfect Cookies

A few extra tips can take your almond flour cookies from great to absolutely spectacular. Keep these in mind for the best results.

• Don’t Skip the Chill: Chilling the dough is essential. It prevents the cookies from spreading too much during baking and makes them much easier to fill and roll.
• Use Seedless Jam: For the best texture, use seedless raspberry jam. Seeds can create an unpleasant texture in the otherwise smooth cookie.
• Seal Them Well: Ensure the jam is completely sealed inside the dough to prevent it from leaking out while baking.
• The Double Roll: The secret to a perfect snowball look is the double roll in powdered sugar. The first roll on the warm cookies melts slightly to form a base, and the second roll on cool cookies sticks perfectly for a thick, snowy coat.

6. Serving and Storage Suggestions

These Raspberry Filled Almond Snowball Cookies are perfect on their own with a cup of tea or coffee. They also make a wonderful homemade gift during the holidays. See others recipes here for more holiday inspiration!

To store, place the cookies in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze the baked cookies for up to 3 months. Just be sure to let them thaw completely before serving, and you may want to give them a fresh dusting of powdered sugar to liven them up.

Foire Aux Questions

Can I use a different type of jam?

Absolutely! While raspberry is a classic pairing with almond, you can certainly experiment. Apricot, strawberry, or even a tart cherry jam would be delicious. Just make sure to use a thick, high-quality, and preferably seedless jam to prevent it from becoming too runny during baking.

Can I make these cookies gluten-free?

Yes, you can adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Since the recipe already contains almond flour, the texture will remain wonderfully tender and delicious. Always check that your other ingredients, like baking powder or extracts, are certified gluten-free.

How do I prevent the jam from leaking out of the cookies?

The best way to prevent leaks is to ensure the jam is fully encased in the dough. Use only a small amount of jam (about 1/4 teaspoon) and make sure you pinch the seams of the dough together firmly before rolling it into a ball. Chilling the dough properly also helps it hold its shape and keep the filling contained.