RaspberryFilled Almond Snow Cookies
These delightful Raspberry-Filled Almond Snow Cookies are a perfect combination of nutty almond flavor and sweet raspberry filling. Their light and crumbly texture, dusted with powdered sugar, makes them a festive treat for any occasion.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 cookie sheet
- 1 parchment paper
- 1 rolling pin
- 1 cookie cutter round or desired shape
- 1 cooling rack
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- ½ cup unsalted butter Softened.
- ½ cup powdered sugar Plus more for dusting.
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, combine the almond flour, all-purpose flour, and salt. Mix well and set aside.
- In another bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy.
- Beat in the egg, almond extract, and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet mixture, stirring until a dough forms.
- Roll out the dough on a lightly floured surface to about ¼ inch thickness.
- Using a cookie cutter, cut the dough into desired shapes and place them on the prepared cookie sheet.
- In the center of half of the cookie shapes, spoon about a teaspoon of raspberry jam.
- Top each jam-filled cookie with another cutout cookie to make a sandwich. Press the edges gently to seal.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden on the bottom.
- Allow the cookies to cool on a cooling rack for 5 minutes before dusting with powdered sugar.
Notes
You can substitute the raspberry jam with other fruit jams of your choice such as blackberry or apricot.
For an extra touch, add chopped almonds on top before baking for added flavor and crunch.
These cookies can be stored in an airtight container for up to one week.