Can I use other nut flours instead of almonds?

Absolutely! While toasted ground almonds give this cookie its signature flavor, you can substitute finely ground pecans or walnuts. Just make sure to toast the nuts to bring out their flavor and prevent a raw taste.

Why is chilling the dough important?

Chilling the dough for 1 to 2 hours solidifies the butter and helps the cookies hold their shape during baking. It also prevents spreading, which keeps the cookies perfectly round and neat with the jam filling nicely sealed inside.

Can I use a different type of jam?

Yes! You can swap seedless raspberry jam with other smooth fruit preserves like apricot, strawberry, or even blueberry. Just make sure the jam is not too chunky or runny to avoid leaks during baking.

How do I prevent the jam from oozing out?

Sealing the two halves of the dough together tightly is key. Pinch all the edges firmly and reshape into a ball so the jam is fully enclosed. Chilling the shaped cookies before baking also helps prevent leakage.

Almond Snowball Cookies – Irresistibly Nutty & Filled with Jam

Description

Filled Almond Snowball Cookies are delicate, buttery treats with a nutty almond flavor and a sweet raspberry jam center, coated in powdered sugar for a festive finish. These melt-in-your-mouth cookies are perfect for holiday gatherings or anytime you want a delightful, elegant dessert.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
3/4 cup toasted ground almonds
pinch of salt

Wet Ingredients

1 cup unsalted butter at room temperature
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/4 cup seedless raspberry jam

To Finish

powdered sugar for coating

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Instructions

Prepare Dry Ingredients. In one bowl, stir together the all purpose flour, toasted ground almonds, and a pinch of salt until evenly combined.
Cream Butter and Sugar. In another bowl, using an electric hand mixer, cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
Add Flavor. Mix the almond extract into the creamed butter and sugar until well incorporated.
Combine Wet and Dry. Add the flour mixture to the butter mixture and beat on low speed just until the dough starts to come together; do not overmix.
Shape Dough Balls. Take two pieces of dough, each about 1 inch in size, and roll each into balls with your hands.
Fill Cookies. Use your fingers to create a hollow in each dough ball, then spoon a scant half teaspoon of the seedless raspberry jam into the hollow.
Seal and Reshape. Press the two jam-filled dough pieces together carefully, pinching all around to enclose the jam completely, then gently reshape into a smooth ball.
Chill Cookies. Place the shaped cookies on parchment-lined baking sheets and refrigerate for 1 to 2 hours to firm up before baking.
Preheat Oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bake Cookies. Bake the chilled cookies until the bottoms just begin to brown, about 12 minutes.
Cool and Coat. Remove the cookies from the oven, and while they are still warm but not hot, roll them in powdered sugar. Allow cookies to cool completely, then roll them in powdered sugar one more time for a beautiful snowy finish.
Store Properly. Store the finished cookies in an airtight container to keep them fresh.

Notes

For extra almond flavor, you can toast the almonds yourself by baking raw almonds at 350 degrees F for 8-10 minutes before grinding.
If you prefer, you can substitute seedless raspberry jam with other fruit preserves like apricot or strawberry.
Allowing the cookies to chill overnight will enhance their texture and make handling easier.
Be careful not to overfill with jam to prevent leakage during baking.
Powdered sugar coating is best applied twice: once warm for adhesion and again when fully cooled for appearance.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 8 g
Sodium: 50 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg