These Raspberry-Filled Almond Snow Cookies are the perfect blend of almond flour’s nutty richness and raspberry’s sweet-tart punch. The light dusting of powdered sugar makes them look like little snowflakes, perfect for any holiday gathering or cozy afternoon treat.
- Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup powdered sugar, plus extra for dusting
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 large egg white
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam (or fresh raspberry puree)
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, powdered sugar, and salt.
- Add the softened butter, vanilla extract, almond extract, and egg white. Mix until a dough forms.
- Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, about 2 inches apart.
- Gently press your thumb into the center of each dough ball to create a small indentation.
- Spoon a small amount of raspberry jam into each indentation, filling them with about 1/2 teaspoon of jam.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a snowy effect.
Kcal: 95 kcal per cookie | Servings: 20 cookies
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