Jam Filled Snowballs (Print Version)
Soft almond treats hiding a raspberry surprise, dusted generously with powdered sugar for a delightful bite.
# Ingredients:
01 -
1 cup almond flour, finely ground.
02 -
1 1/2 cups plain flour.
03 -
1/4 teaspoon salt, fine-grain.
04 -
1/2 teaspoon baking powder, leveled off.
05 -
1 teaspoon pure vanilla extract.
06 -
3/4 cup white sugar.
07 -
1/2 cup butter, softened to room temperature.
08 -
1 teaspoon almond essence.
09 -
1 large egg, room temperature.
10 -
1 tablespoon fresh lemon juice.
11 -
1 teaspoon cornstarch (optional).
12 -
3/4 cup raspberry jam, ideally seedless.
13 -
1/2 cup powdered sugar for coating.
# Directions:
01 -
Set your oven to 350°F (175°C) and let it warm up.
02 -
Line your baking tray with parchment paper to avoid sticking.
03 -
Stir together flours, salt, and baking powder in one bowl.
04 -
Whip the butter and sugar together until the mixture looks light and fluffy.
05 -
Pour in the egg, vanilla, and almond extract, and mix thoroughly.
06 -
Slowly incorporate the dry ingredients into the wet mixture, blending well.
07 -
In a saucepan, stir the jam, cornstarch, and lemon juice together.
08 -
Cook the mixture over low heat until it thickens, then allow it to cool down.
09 -
Roll the dough into small balls, pressing a small dent in the center with your finger.
10 -
Spoon a little of the jam mixture into each center and pinch the dough closed.
11 -
Coat the prepared dough balls completely in powdered sugar.
12 -
Pop the dough balls onto the baking sheet and bake for 12 to 14 minutes.
13 -
Let the cookies rest on the tray for 5 minutes before placing them on a wire rack to cool completely.
# Notes:
01 -
Make sure the filling is totally cool before finishing up the cookies.
02 -
Switch things up by trying different types of jam.