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Filled Almond Snowball Cookies Recipe

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4.5 from 148 reviews

Deliciously delicate Almond Snowball Cookies filled with raspberry jam and coated in powdered sugar. These buttery treats combine the nutty flavor of toasted ground almonds with a sweet and tangy surprise in the center, perfect for festive occasions or an everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 3/4 Cup Toasted Ground Almonds
  • Pinch of Salt
  • Powdered Sugar (for coating)

Wet Ingredients

  • 1 Cup Unsalted Butter, at room temperature
  • 1/2 Cup Powdered Sugar
  • 1/2 Teaspoon Almond Extract
  • 1/4 Cup Seedless Raspberry Jam

Instructions

  1. Combine Dry Ingredients: In a bowl, stir together the all purpose flour and salt to evenly distribute the salt throughout the flour.
  2. Cream Butter and Sugar: In a separate bowl, use an electric hand mixer to cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, ensuring a smooth texture for your dough.
  3. Add Almond Extract: Mix the almond extract into the creamed butter and sugar to infuse the dough with a fragrant nutty flavor.
  4. Incorporate Flour Mixture: Gradually add the flour and salt mixture to the butter mixture, beating on low speed just until combined to avoid overworking the dough.
  5. Mix in Ground Almonds: Gently fold the toasted ground almonds into the dough to add texture and enhance the almond flavor.
  6. Shape Cookies: Take two 1-inch pieces of dough and roll each into balls. Using your fingers, indent the center of each ball to create a small hollow for the jam filling.
  7. Fill with Jam: Spoon a scant half teaspoon of seedless raspberry jam into the hollow of one dough ball.
  8. Seal Cookies: Enclose the jam by pressing the second dough ball onto the first, pinching the edges together carefully to seal in the jam completely.
  9. Reshape into Balls: Gently roll the filled dough between your fingers to reshape it into a smooth ball, then place it onto a parchment-lined baking sheet.
  10. Repeat Shaping: Continue shaping the rest of the dough into jam-filled balls using the same method, ensuring all jam is contained within the dough.
  11. Chill Dough: Refrigerate the baking sheets with the shaped cookies for 1 to 2 hours to firm up the dough, which helps maintain shape during baking.
  12. Preheat Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) in preparation for baking.
  13. Bake Cookies: Bake the chilled cookies on the parchment-lined sheets until the bottoms just start to brown, approximately 11 to 12 minutes, for a perfect tender texture.
  14. First Sugar Coating: Remove the cookies from the oven and while they are still slightly warm, carefully roll each in powdered sugar to coat.
  15. Second Sugar Coating: Allow the cookies to cool completely, then roll them again in powdered sugar to create a beautiful snowball effect.
  16. Store Cookies: Place the cooled, sugar-coated cookies in an airtight container to preserve freshness and maintain their delicate texture.

Notes

  • To toast almonds, spread whole almonds on a baking sheet and bake at 350°F for 8-10 minutes until golden and fragrant. Allow to cool before grinding.
  • Grinding the almonds fresh enhances the flavor and texture of the cookies.
  • Seedless raspberry jam works best to avoid seeds interfering with the smooth filling.
  • Refrigeration before baking ensures cookies keep their shape and prevents spreading.

Keywords: Almond Snowball Cookies, Raspberry Filled Cookies, Christmas Cookies, Almond Cookies, Jam Filled Cookies, Powdered Sugar Cookies

Find it online: https://kitchenbyclara.com/filled-almond-snowball-cookies-recipe/