Raspberry Almond Snowballs (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
½ tsp baking powder
02 -
¼ tsp salt
03 -
1 ½ cups all-purpose flour
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
1 cup almond flour
07 -
¾ cup granulated sugar
08 -
½ cup unsalted butter, softened
09 -
½ tsp almond extract
10 -
½ cup powdered sugar (to roll the dough)
→ Raspberry Mixture
11 -
1 tbsp lemon juice
12 -
1 tsp cornstarch
13 -
¾ cup raspberry jam (pick seedless if you prefer)
# Instructions:
01 -
Throw the jam, lemon juice, and cornstarch into a small pot. Cook over medium and stir regularly until thickened—this takes about 5 minutes. Turn off the heat and leave it to cool down completely.
02 -
Fire up your oven to 350°F (175°C). Lay down parchment paper on your baking tray.
03 -
Whisk together the almond flour, all-purpose flour, salt, and baking powder in a medium bowl. Set it aside for later.
04 -
With a large bowl and a mixer, cream the softened butter and sugar for 2-3 minutes until it’s nice and fluffy. Mix in the egg and both extracts until smooth.
05 -
Slowly fold your dry combo into the buttery mix. Stir gently—just enough for it to become soft dough.
06 -
Take about 1 ½ tablespoons of dough and roll it into a ball. Push the center lightly with your thumb to make a small dent. Drop in ½ teaspoon of the cooled raspberry mixture, then carefully seal and re-roll into a ball.
07 -
Cover each ball thoroughly in powdered sugar. Arrange them on the parchment-lined tray with about 2 inches of space between them.
08 -
Put the tray in the oven and bake for 12-14 minutes. The tops should be slightly cracked, but make sure they’re still tender to touch.
09 -
Leave the cookies on the baking tray for 5 minutes. Move them to a rack to cool completely.