The Art of Ultimate Raspberry Filled Almond Snowball Cookie Perfection

Perfect Almond Shortbread Mastery

Master the technique of creating tender, buttery shortbread with ideal almond incorporation.

Indentation Excellence

Learn the skill of creating perfect thumbprint cavities that hold filling without breaking.

Filling Perfection

Perfect the method of preparing and adding fruit filling for ideal texture and flavor.

Double-Coating Technique

Master the art of applying powdered sugar coating for maximum visual and textural appeal.

Temperature Strategy

Learn optimal timing for cooling, coating, and setting cookies for perfect finished texture.

Gourmet Cookie Mastery Secrets for Perfect Almond Snowballs with Raspberry Centers

Cold Butter Control: If dough becomes too soft while working with it, return to refrigerator for 15 minutes.

Preserve Selection: Use high-quality, thick raspberry preserves rather than jam or jelly for best results.

Almond Variations: Toast the ground almonds before adding to dough for deeper nutty flavor.

Double Coating: The two-stage powdered sugar coating creates the perfect snowball appearance.

Indentation Technique: Make indentations deep enough to hold filling but not so deep they break through dough.

Filling Control: Avoid overfilling indentations as preserves will bubble and may run during baking.

Melt-in-Your-Mouth Raspberry Filled Almond Snowball Cookies with Powdered Sugar Dusting

Name: Melt-in-Your-Mouth Raspberry Filled Almond Snowball Cookies with Powdered Sugar Dusting
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 cookies
Cuisine: European
Ingredients: For the Cookie Dough:; 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for coating; 1 cup finely ground almonds or almond flour; 1 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; For the Raspberry Filling:; 1/2 cup high-quality raspberry preserves; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; For the Sugar Coating:; 1 1/2 cups powdered sugar for rolling; 2 tablespoons finely ground freeze-dried raspberries (optional); For the Flavor Enhancers:; 1/2 teaspoon cinnamon (optional); 1/4 teaspoon cardamom (optional); For the Decoration:; 1/4 cup sliced almonds, lightly toasted; 2 tablespoons finely chopped crystallized ginger (optional); For the Almond Boost:; 1 tablespoon amaretto liqueur (optional); For the Perfect Assembly:; Small cookie scoop; Thumb indentation tool or teaspoon; Cooling racks; For Special Equipment:; Stand mixer with paddle attachment; Parchment paper

The ultimate raspberry filled almond snowball cookies featuring buttery almond-infused shortbread, sweet ruby-red raspberry preserves, and a generous coating of powdered sugar. This gourmet holiday favorite combines the delicate crumbly texture of traditional snowball cookies with the bright, tangy surprise of premium raspberry filling, creating an unforgettable cookie experience that elevates the classic snowball to extraordinary heights perfect for Christmas, winter gatherings, or any time you crave the perfect balance of nutty, sweet and fruity flavors.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cookie Dough:

2 cups all-purpose flour

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus extra for coating

1 cup finely ground almonds or almond flour

1 teaspoon almond extract

1/2 teaspoon vanilla extract

1/4 teaspoon salt

For the Raspberry Filling:

1/2 cup high-quality raspberry preserves

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

For the Sugar Coating:

1 1/2 cups powdered sugar for rolling

2 tablespoons finely ground freeze-dried raspberries (optional)

For the Flavor Enhancers:

1/2 teaspoon cinnamon (optional)

1/4 teaspoon cardamom (optional)

For the Decoration:

1/4 cup sliced almonds, lightly toasted

2 tablespoons finely chopped crystallized ginger (optional)

For the Almond Boost:

1 tablespoon amaretto liqueur (optional)

For the Perfect Assembly:

Small cookie scoop

Thumb indentation tool or teaspoon

Cooling racks

For Special Equipment:

Stand mixer with paddle attachment

Parchment paper

Cookie sheets

Sifter for powdered sugar

Instructions

Begin by preheating oven to 350°F (175°C) and lining cookie sheets with parchment paper.

In a stand mixer, cream softened butter and 1/2 cup powdered sugar until light and fluffy, about 3 minutes.

Add almond extract and vanilla extract, mixing until well combined.

In a separate bowl, whisk together flour, ground almonds, and salt.

Gradually add dry ingredients to butter mixture, mixing on low speed until just combined.

If using, add optional amaretto liqueur and mix briefly to incorporate.

Chill dough for 30 minutes to firm up for easier handling.

Meanwhile, mix raspberry preserves with lemon juice and zest in a small bowl, set aside.

Using a small cookie scoop, portion dough into 1-inch balls and place on prepared cookie sheets.

Make an indentation in center of each ball with your thumb or the back of a teaspoon.

Fill each indentation with about 1/2 teaspoon of the raspberry preserve mixture.

Bake cookies for 12-15 minutes until bottoms are just barely golden and tops remain pale.

Allow cookies to cool on baking sheets for 5 minutes before transferring to cooling racks.

While cookies are still warm (but not hot), gently roll in powdered sugar to coat completely.

Allow cookies to cool completely, then roll in powdered sugar a second time for the classic snowball effect.

If using, mix some ground freeze-dried raspberries into remaining powdered sugar for color and flavor.

Garnish each cookie with a small piece of toasted sliced almond if desired.

Allow cookies to set completely before storing in an airtight container.

Place cookies in a single layer, or separate layers with parchment paper to prevent sticking.

For best flavor, allow cookies to rest overnight before serving, as flavors will develop and meld.

Store at room temperature for up to 5 days, or freeze for longer storage.

If frozen, thaw at room temperature and dust with fresh powdered sugar before serving.

Serve on a decorative platter alongside hot tea or coffee for the perfect winter treat.

For gift-giving, package in decorative tins with parchment paper between layers.

Enjoy the perfect balance of buttery, nutty cookie with sweet-tart raspberry filling.

Melt-in-Your-Mouth Raspberry Filled Almond Snowball Cookies with Powdered Sugar Dusting

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Raspberry Filled Almond Snowball Cookie Perfection

Melt-in-Your-Mouth Raspberry Filled Almond Snowball Cookies with Powdered Sugar Dusting

Ingredients

Instructions