Introduction

Filled Almond Snowball Cookies are delicate, buttery treats with a surprise center of raspberry jam. Coated in powdered sugar, these cookies melt in your mouth and are perfect for special occasions or a sweet everyday indulgence.

A white plate holds a pile of round cookies dusted heavily with white powdered sugar, giving them a soft, snowy look. One cookie at the top is broken in half, showing a dark red jam filling inside with a smooth, slightly sticky texture, surrounded by layers of crumbly, pale beige dough. The cookies' surface is rough because of the powdered sugar, and they are placed on a white marbled surface with a few sprinkled sugar granules around them, highlighting their sweetness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
3/4 cup toasted ground almonds
Pinch of salt
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup seedless raspberry jam
Powdered sugar, for coating

Instructions

Step 1: In a bowl, stir together the flour and salt.
Step 2: In another bowl, use an electric hand mixer to cream the butter and powdered sugar until light and fluffy.
Step 3: Add the almond extract to the creamed butter mixture and mix well.
Step 4: Gradually add the flour mixture to the butter mixture, beating on low speed just until combined.
Step 5: Stir in the toasted ground almonds thoroughly.
Step 6: To shape, take two 1-inch pieces of dough and roll each into a ball.
Step 7: Using your fingers, create a small hollow in each dough ball and place a scant half teaspoon of raspberry jam inside.
Step 8: Press the two halves of dough together, enclosing the jam, and pinch all around to seal.
Step 9: Gently reshape the cookie into a smooth ball and place it on parchment-lined baking sheets.
Step 10: Repeat shaping with the remaining dough.
Step 11: Refrigerate the baking sheets for 1 to 2 hours before baking.
Step 12: Preheat the oven to 350°F (175°C).
Step 13: Bake the cookies until the bottoms just begin to brown, about 11 to 12 minutes.
Step 14: Remove cookies from the oven and, while still warm, roll them in powdered sugar.
Step 15: Once completely cool, roll the cookies in powdered sugar again for a generous coating.
Step 16: Store the cookies in an airtight container.

Tips & Variations

For a richer flavor, lightly toast the ground almonds before adding them to the dough.
Swap raspberry jam for apricot or strawberry jam for a different fruity note.
Use finely chopped nuts in place of ground almonds if you prefer a bit of crunch.
Chilling the dough helps maintain the shape and prevents spreading during baking.

Storage

Store these almond snowball cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—just thaw at room temperature before serving. The powdered sugar coating may soften slightly upon reheating, so it’s best to enjoy them fresh or at room temperature.

How to Serve

A white marbled surface holds a white rectangular plate piled with about a dozen small round cookies evenly covered in a thick layer of powdered sugar. The cookies are pale beige, smooth-textured, and arranged in a compact mound in the middle of the plate. The plate has a shiny finish with floral and curved embossed patterns visible along the edges. Beneath the plate, a red and white textured cloth with a floral pattern peeks out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of toasted ground almonds?

Yes, almond flour can be used as a substitute, but it has a finer texture and may change the cookie’s texture slightly. Toasting almond flour lightly before using can help enhance the flavor.

What can I do if the jam leaks out during baking?

Make sure to seal the dough edges firmly around the jam to prevent leaks. Chilling the dough before baking also helps keep the filling inside the cookies.