Description
Delightfully tender almond snow cookies filled with sweet raspberry jam, dusted generously with powdered sugar for a festive treat. These thumbprint cookies combine the nutty flavor of ground almonds with a soft, buttery dough and a burst of fruity sweetness, perfect for the holidays or any special occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely ground almonds or almond flour
Filling and Topping
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and 2/3 cup powdered sugar together until the mixture is light and fluffy, which adds airiness to the dough.
- Add Extracts: Mix in the vanilla extract and almond extract thoroughly to infuse the dough with aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds to evenly distribute the ingredients.
- Form the Dough: Gradually add the dry ingredient mixture to the butter mixture, stirring continuously until a soft dough forms, ensuring all ingredients are well incorporated.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Using your thumb or the back of a small spoon, gently press an indent into the center of each ball to create a well for the jam.
- Add the Jam Filling: Fill each indent with about 1/2 teaspoon of raspberry jam, taking care not to overfill to prevent spilling during baking.
- Bake the Cookies: Place the cookies spaced apart on the prepared baking sheet and bake for 12–14 minutes until the edges are lightly golden, indicating they are cooked through.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
- Dust with Powdered Sugar: Once cooled, generously dust the cookies with powdered sugar to add a snowy, festive finish before serving.
Notes
- You can substitute raspberry jam with other jams such as apricot or strawberry for variety.
- Store the cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- For an extra almond flavor and decorative touch, press a sliced almond into the top of each cookie before baking.
