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 flour, toasted ground almonds, and salt. Set aside.
- In a large bowl, cream the unsalted butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add almond extract to the creamed mixture and blend well.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Divide dough into 1-inch portions and roll each into a ball.
- Make a small hollow in each ball, place a scant 1/2 teaspoon of raspberry jam in one hollow, then cover with another dough ball, pinching the edges securely to seal the jam inside.
- Gently roll the sealed dough into a smooth ball and place on a parchment-lined baking sheet.
- Refrigerate the shaped cookies for 1 to 2 hours to help hold their shape.
- Preheat oven to 350°F (175°C). Bake cookies for 11-12 minutes, or until the bottoms just begin to brown.
- While warm, roll cookies in powdered sugar for the first coating. Let cool completely, then roll again for a snowy finish.
Notes
Refrigerating the cookies before baking helps them hold their shape better. Use seedless raspberry jam to avoid leakage. Rolling in powdered sugar twice gives a beautiful snowy appearance.
- Prep Time: 20 minutes + 1-2 hours chilling
- Cook Time: 11-12 minutes
- Method: Dessert / Cookie
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg