Introduction
Get ready for a delightful treat that combines the nutty essence of almonds with a burst of fruity raspberry goodness! These Raspberry-Filled Almond Snow Cookies are not just a feast for the taste buds but also a visual delight with a dusting of powdered sugar that resembles freshly fallen snow. Perfect for holiday gatherings, tea time, or simply to satisfy your sweet tooth, this recipe will soon become a cherished favorite in your home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Optional: slivered almonds for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, inviting an aroma of sweetness.
- Mix in the vanilla extract and almond extract, blending until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt to ensure even distribution of ingredients.
- Gradually add the dry mixture to the butter mixture, stirring gently until just combined; be careful not to overmix.
- Scoop tablespoon-sized portions of dough and roll them into balls, taking a moment to admire their smoothness.
- Using your thumb or the back of a rounded measuring spoon, create a small indentation in each ball, which will serve as a cozy spot for the jam.
- Fill each indentation with a small dollop of raspberry jam, allowing the vibrant color to peep through.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, filling your kitchen with an enticing aroma.
- Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Once cooled, dust the cookies with additional powdered sugar and sprinkle with slivered almonds if you desire a bit of crunch.
Notes or Tips
For the best results, leave the butter out at room temperature for at least an hour before you start. This ensures your cookies will be light and airy. If you’re feeling adventurous, experiment with different types of jam—strawberry or apricot can also be delicious!
Cooking Techniques
The key technique in making these cookies is the creaming method. Be sure to cream the butter and sugar well to incorporate air, which helps achieve that soft, tender texture. Additionally, handling the dough gently when forming the cookies will prevent them from becoming tough.
FAQ
Can I make these cookies ahead of time?
A: Absolutely! The dough can be refrigerated for up to three days or frozen for up to a month before baking. Just let it sit at room temperature for a bit before rolling.
How should I store these cookies?
A: Store them in an airtight container at room temperature for up to a week. They can also be frozen, but I recommend adding the powdered sugar after thawing for the best presentation.
Conclusion
These Raspberry-Filled Almond Snow Cookies are sure to delight everyone who tries them. Their tender, buttery texture complemented by the sweet tartness of raspberry jam makes for an irresistible treat. Whether you’re baking for a special occasion or simply treating yourself, this recipe is bound to bring joy and warmth to your kitchen. Enjoy each bite and share the love with family and friends!