Raspberry Filled Almond Snowball Cookies
Experience rich flavors and delightful texture with these melt-in-your-mouth Raspberry Filled Almond Snowball Cookies, featuring a hidden raspberry jam center.
Ingredients
Main Ingredients
- 2 cups Almond Flour Use gluten-free baking flour if needed.
- 1 cup Butter Opt for unsalted.
- 1/2 cup Sugar Coconut sugar can be used for a healthier alternative.
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract Vanilla essence can be a suitable replacement.
- 1/2 cup Raspberry Jam Can swap with strawberry or apricot jam.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Butter and Sugars: In a large bowl, beat the unsalted butter with sugar and powdered sugar until the mixture is light and fluffy.
- Add Vanilla: Stir in the vanilla extract to blend well with the buttery mixture.
- Combine Dry Ingredients: Gradually add almond flour, mixing until fully incorporated. The dough should be soft and slightly sticky.
- Form the Cookies: Take a tablespoon of dough and flatten it in your palm. Place a teaspoon of raspberry jam in the center and fold the dough around it, forming a ball.
- Place on Baking Sheet: Arrange the balls on the prepared baking sheet, leaving space in between.
- Bake: Bake in the preheated oven for about 12-15 minutes or until the edges turn lightly golden.
- Cool Down: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Dust with Powdered Sugar: Once cooled, dust the cookies with additional powdered sugar for that perfect finishing touch.
Notes
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them but be aware they may lose some texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 50mgFiber: 1gSugar: 5g