Introduction

Raspberry Almond Snowball Cookies are a delightful treat combining buttery, tender cookies with a sweet, fruity center. Coated in powdered sugar, these bite-sized delights offer a perfect balance of nutty almond flavor and raspberry jam sweetness, making them ideal for any occasion.

The image shows small round cookies with a white powdered sugar coating, stacked in a pyramid shape. The top cookie is cut in half to show the inside, which has a bright red jam filling surrounded by a soft, pale dough layer. The cookies have a slightly rough texture from the powdered sugar and soft dough edges. In the background, there are fresh red raspberries on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ teaspoon salt
2 cups (248g) all-purpose flour
¾ cup (76g) sliced almonds, finely ground
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115g) seedless raspberry jam
1½ cups (170g) powdered sugar (for coating)

Instructions

Step 1: In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Set aside. Pulse the sliced almonds in a food processor until they become finely ground, resembling coarse meal. Set aside separately.
Step 2: Using an electric stand mixer with the paddle attachment or a hand mixer, cream together the softened butter and ½ cup powdered sugar on medium speed until smooth, about 2-3 minutes. Mix in the almond extract until combined.
Step 3: With the mixer on low, gradually add the flour mixture and mix just until combined. Fold in the ground almonds using a spatula, making sure they are evenly distributed. The dough should be soft but not sticky. If sticky, add 1-2 tablespoons flour; if dry, add 1 tablespoon milk and mix.
Step 4: Scoop ½ tablespoon of dough and roll it into a smooth ball. Using your finger or thumb, make a deep indentation in the center large enough to hold ½ teaspoon of raspberry jam. Fill the indentation with ½ teaspoon jam.
Step 5: Form another ½ tablespoon dough ball, also with an indentation. Place it atop the jam-filled piece, aligning the indentation over the jam. Press edges together gently to seal, smoothing and pinching any cracks to prevent jam leakage.
Step 6: Place each cookie ball on a plate with space between and chill in the refrigerator for 1 hour 30 minutes to firm the dough and help the cookies keep their shape.
Step 7: Preheat oven to 375°F (190°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper. Arrange chilled cookies 2 inches apart on sheets. Bake for 11-13 minutes until set but not browned. Avoid overbaking to prevent cracks and jam leaks.
Step 8: Let cookies cool on the baking sheet until warm enough to handle. Pour 1½ cups powdered sugar into a bowl and roll the warm cookies in the sugar lightly so it adheres.
Step 9: Transfer cookies to a wire rack and cool completely for about 30 minutes. Once cooled, roll them again in powdered sugar to create a thick, snowy coating.

Tips & Variations

For an extra almond flavor boost, sprinkle some finely chopped almonds on top before the second powdered sugar coating.
If you prefer a different fruit center, try substituting raspberry jam with apricot or strawberry preserves.
To make grinding almonds easier, toast them lightly beforehand to bring out more flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the powdered sugar coating fresh, store the container lined with parchment paper. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

How to Serve

The image shows three small round cookies stacked in a pyramid shape on a white marbled surface. The cookies are coated in white powdered sugar. The top cookie is cut in half, revealing a bright red, slightly chunky raspberry jam filling inside. In the background, there is a white bowl filled with fresh red raspberries, softly blurred to keep focus on the cookies. The overall look is clean and fresh, with a soft light highlighting the powdered sugar and red filling. 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 ground sliced almonds?

Yes, almond flour can be used as a substitute, but it may create a finer texture. Be sure to adjust the dough consistency as needed.

Why do I need to chill the cookie dough so long?

Chilling firms the butter, helping the cookies hold their shape during baking and preventing the jam from leaking out.