Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small saucepan, combine raspberry jam, cornstarch, and lemon juice; cook over low heat until thickened. Let cool.
- Take two small pieces of dough and roll each into balls. Make a hollow in each ball with your fingers.
- Place a small dollop of the cooled raspberry filling into one hollow, then sandwich with the other dough ball. Pinch edges to seal and gently roll into a ball.
- Place cookies on a parchment-lined baking sheet and refrigerate for 1–2 hours to firm up.
- Bake for 11–12 minutes or until bottoms are lightly golden.
- While still warm, roll cookies in powdered sugar. Let cool completely, then roll again for a snowy finish.
Notes
Chilling the dough before baking helps the cookies hold their shape and prevents spreading. Rolling the cookies in powdered sugar twice—once warm and once cooled—gives them a classic snowball appearance and texture.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg