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When the holiday season rolls around, one of the most cherished traditions is the baking and sharing of cookies. The aroma wafting through the kitchen, the vibrant colors of beautifully decorated treats, and the joy of sharing them with loved ones create a festive atmosphere that is hard to resist. Among the myriad of holiday cookies that emerge from home kitchens during this time, Raspberry-Filled Almond Snow Cookies stand out as a delightful addition to any cookie platter.

Raspberry-Filled Almond Snow Cookies

Discover the joy of baking this holiday season with Raspberry-Filled Almond Snow Cookies! These delightful treats feature a tender, nutty almond exterior and a luscious raspberry jam center, making them a standout addition to any cookie platter. Perfect for gluten-free diets, these cookies are both delicious and nutritious. Follow our easy step-by-step recipe and share the sweetness with loved ones! #Baking #HolidayCookies #RaspberryJam #AlmondFlour #GlutenFree #SweetTreats
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Ingredients
  

1 cup almond flour

1 cup all-purpose flour

1/2 cup powdered sugar, plus extra for dusting

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup raspberry jam

Instructions
 

Prepare the Dough: In a large mixing bowl, whisk together the almond flour, all-purpose flour, powdered sugar, baking powder, and salt until well combined.

    Cream the Butter: In a separate bowl, cream together the softened unsalted butter, egg, vanilla extract, and almond extract until light and fluffy.

      Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.

        Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to an hour. This helps the dough firm up for easier handling.

          Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

            Shape the Cookies: Once chilled, take small portions of dough (about 1 tablespoon) and roll them into balls. Make a small indentation in the center of each ball.

              Fill with Jam: Gently spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie ball, being careful not to overfill.

                Bake: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.

                  Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cooled, dust them generously with powdered sugar.

                    Serve: Enjoy these delightful Raspberry-Filled Almond Snow Cookies with a cup of tea or coffee!

                      Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies