Raspberry Almond Snow Cookies (Printer-Friendly)
Tender almond cookies with tart raspberry center and a dusting of powdered sugar.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 cup almond flour
02 -
1 cup all-purpose flour
03 -
½ cup powdered sugar
04 -
1 teaspoon baking powder
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
½ cup unsalted butter, softened
07 -
¼ teaspoon almond extract
08 -
1 teaspoon vanilla extract
→ Filling and Garnish
09 -
½ cup raspberry jam
10 -
Additional powdered sugar for dusting
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a mixing bowl, whisk together almond flour, all-purpose flour, powdered sugar, baking powder, and salt until evenly blended.
03 -
Using an electric mixer, cream the softened butter with almond and vanilla extracts until light and fluffy.
04 -
Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
05 -
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
06 -
Roll out one portion of dough on a lightly floured surface to ¼ inch thickness. Cut out circles using a cookie cutter or small round glass.
07 -
Place half of the dough circles on the prepared baking sheet. Spoon raspberry jam onto the center of each circle.
08 -
Roll out the second portion of dough, cut matching circles, and carefully place them over the jam-filled circles. Gently press edges to seal.
09 -
Bake for 12-15 minutes until edges are lightly golden.
10 -
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
# Extra Tips:
01 -
Substitute raspberry jam with other fruit preserves such as strawberry or blueberry for variation.
02 -
Roll dough to the appropriate thickness to prevent breakage yet allow thorough baking.
03 -
Store cookies in an airtight container at room temperature for up to one week.