Description
Delicate raspberry-filled almond snow cookies dance with winter elegance, offering sweet sophistication in each delightful bite. Cool European pastry traditions inspire these exquisite morsels that invite pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 cup (226 grams) unsalted butter, softened
- ½ cup (50 grams) finely ground almonds or almond flour
Flavoring and Filling:
- ½ cup (160 grams) raspberry jam
- 1 teaspoon almond extract
Finishing and Seasoning:
- ½ cup (60 grams) powdered sugar (plus extra for rolling)
- ½ teaspoon salt
Instructions
- Combine softened butter and powdered sugar in a spacious mixing bowl, whipping until the mixture becomes airy and delicate. Incorporate almond extract, blending thoroughly to distribute the flavor evenly.
- Gently fold in flour, ground almonds, and salt, stirring until a cohesive dough emerges. The texture should be pliable yet manageable.
- Encase the dough in plastic wrap and refrigerate for a minimum of half an hour, allowing it to solidify and become more workable.
- Heat the oven to 350F (175C). Extract the chilled dough and craft small, uniform spheres approximately 1-inch in diameter.
- Using your fingertip or a rounded utensil, create a gentle depression in the center of each dough ball, preparing a nest for the raspberry filling.
- Carefully deposit a modest dollop of raspberry jam into each cookie’s central indentation, ensuring minimal overflow to prevent leakage during baking.
- Arrange the filled cookies on a parchment-lined baking sheet, maintaining adequate spacing between each morsel.
- Slide the tray into the preheated oven and bake for 10-12 minutes, watching for delicate golden edges as an indicator of doneness.
- Transfer the baked cookies to a wire cooling rack, allowing them to reach room temperature completely.
- Conclude by generously dusting the cooled cookies with a soft blanket of powdered sugar, creating a picturesque snow-like appearance.
Notes
- Softening butter is crucial for achieving a light, fluffy texture in the cookie dough, so remove it from the refrigerator 30-45 minutes before baking.
- Use high-quality raspberry jam with minimal seeds for a smoother, more refined filling that spreads evenly in the cookie’s center.
- Ground almonds can be substituted with almond flour for a more consistent texture, ensuring a delicate and uniform cookie base.
- For gluten-free variations, replace regular flour with a 1:1 gluten-free baking mix, maintaining the same measurements and cookie structure.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 5g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg