Description
Buttery almond snowball cookies filled with raspberry jam and rolled in powdered sugar for a festive finish.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and granulated sugar until light and fluffy.
- Mix in vanilla extract until combined.
- Gradually add almond flour and mix until a soft dough forms.
- Shape dough into balls, flatten slightly, add jam, then seal and roll.
- Bake for 10 to 12 minutes until lightly golden on the bottom.
- Cool briefly and roll in powdered sugar before serving.
Notes
- Use thick jam to prevent leaking.
- Do not overbake to keep cookies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg