Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup toasted ground almonds
- Pinch of salt
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup seedless raspberry jam
- Powdered sugar for coating
Instructions
- In a medium bowl, whisk together the all-purpose flour, toasted ground almonds, and a pinch of salt. Set aside.
- In a large mixing bowl, using an electric hand mixer, cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Add the almond extract to the creamed butter mixture and blend until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the ground almonds.
- To shape the cookies, take two 1-inch pieces of dough and roll each into balls. Create a hollow in each dough ball and add a scant half teaspoon of jam. Put the two pieces together enclosing the jam and pinch the dough together, then reshape into a ball.
- Place the cookies on a parchment-lined baking sheet and refrigerate for 1-2 hours.
- Preheat oven to 350°F. Bake for 11-12 minutes, just until the bottoms turn golden.
- While the cookies are still warm, roll them in powdered sugar. Let cool completely, then roll again for a perfect snowy finish.
Notes
These cookies have a soft but not sticky dough that holds together well when properly chilled. The two-stage powdered sugar coating creates the signature snowy appearance. Store in an airtight container for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: Italian
Nutrition
- Calories: 145
- Sugar: 8
- Sodium: 35
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 20