why make this recipe
Frosted Raspberry Almond Snow Gems are the perfect sweet treat for any occasion. These delightful cookies are not only delicious but also easy to make. The combination of almond and fresh raspberries gives them a unique flavor, while the frosting adds a creamy touch that completes each bite. Whether you’re baking for a party, a special event, or just for fun, these cookies will surely impress your family and friends.
how to make Frosted Raspberry Almond Snow Gems
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, chopped
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsalted butter, softened (for frosting)
- 1 tablespoon milk (or more for desired consistency, for frosting)
- 1/2 teaspoon almond extract (for frosting)
- Optional: pink food coloring
- Additional powdered sugar (for dusting)
- Optional: crushed almonds for garnish
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Stir until well blended.
- In a separate bowl, beat the softened butter until creamy. Add the almond and vanilla extracts, mixing until combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Gently fold in the chopped raspberries.
- With damp hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, mix together powdered sugar, softened butter, milk, and almond extract for the frosting.
- Once the cookies are completely cool, spread frosting on top of each cookie.
- Dust with additional powdered sugar and sprinkle crushed almonds on top if desired.
how to serve Frosted Raspberry Almond Snow Gems
These cookies are best enjoyed fresh but can also be served at room temperature. You can display them on a pretty plate and add a few whole raspberries or crushed almonds around for a decorative touch. They make a delightful addition to tea parties or dessert tables.
how to store Frosted Raspberry Almond Snow Gems
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them without frosting. When you’re ready to enjoy, just thaw and frost!
tips to make Frosted Raspberry Almond Snow Gems
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t overmix the dough once you add the raspberries to keep them intact.
- If you want a fun twist, add a few drops of pink food coloring to the frosting for a pop of color.
variation
You can substitute the raspberries with other berries like blueberries or strawberries for a different flavor. You can also skip the frosting and dust the cookies with powdered sugar for a lighter version.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to prevent excess moisture in the dough.
2. What can I use instead of almond extract?
If you don’t have almond extract, you can use a bit more vanilla extract or another flavoring like hazelnut extract for a different taste.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before forming the balls.
Frosted Raspberry Almond Snow Gems
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful cookies made with almond flour and fresh raspberries, topped with creamy frosting for a perfect sweet treat.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, chopped
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsalted butter, softened (for frosting)
- 1 tablespoon milk (or more for desired consistency, for frosting)
- 1/2 teaspoon almond extract (for frosting)
- Optional: pink food coloring
- Additional powdered sugar (for dusting)
- Optional: crushed almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Stir until well blended.
- In a separate bowl, beat the softened butter until creamy. Add the almond and vanilla extracts, mixing until combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Gently fold in the chopped raspberries.
- With damp hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, mix together powdered sugar, softened butter, milk, and almond extract for the frosting.
- Once the cookies are completely cool, spread frosting on top of each cookie.
- Dust with additional powdered sugar and sprinkle crushed almonds on top if desired.
Notes
To keep cookies fresh, store them in an airtight container at room temperature for up to a week. Freeze without frosting for long-term storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American