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Raspberry filled almond snowball cookies on a plate, ready to enjoy.

Raspberry Filled Almond Snowball Cookies

A delightful explosion of flavors combining almond flour and raspberry jam, these cookies are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Almond Flour Use gluten-free baking flour if needed.
  • 1/2 cup Sugar Coconut sugar can be used for a healthier alternative.
  • 1/2 cup Powdered Sugar
Wet Ingredients
  • 1 cup Butter Opt for unsalted.
  • 1 teaspoon Vanilla Extract Vanilla essence can be a suitable replacement.
  • 1/2 cup Raspberry Jam Can substitute with strawberry or apricot jam.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the unsalted butter with sugar and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract to blend well with the butter mixture.
  4. Gradually add the almond flour, mixing until fully incorporated. The dough should be soft and slightly sticky.
Forming and Baking
  1. Take a tablespoon of dough and flatten it in your palm. Place a teaspoon of raspberry jam in the center and fold the dough around it, forming a ball.
  2. Arrange the balls on the prepared baking sheet, leaving space in between.
  3. Bake for about 12-15 minutes or until the edges turn lightly golden.
  4. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
  5. Once cooled, dust the cookies with additional powdered sugar for the finishing touch.

Notes

Store in an airtight container at room temperature for about a week or freeze with parchment paper between layers to prevent sticking. For a variation, consider adding chopped nuts or drizzling melted chocolate.