Why Make This Recipe
Holiday Raspberry Almond Snowballs are the perfect treat for the festive season. They are simple to make, delightfully delicious, and embrace the festive spirit with their beautiful flavors. Raspberry jam and almond flour come together to create a soft, melt-in-your-mouth cookie that your friends and family will love. Plus, they make a wonderful addition to any holiday cookie platter!
How to Make Holiday Raspberry Almond Snowballs
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 raspberry jam
- 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, cream the softened butter until light and fluffy. Add the almond and vanilla extracts, mixing until combined.
- Gradually add the dry ingredients to the creamed butter, mixing until a soft dough forms.
- Take a tablespoon of dough and flatten it in your palm. Place about 1/2 teaspoon of raspberry jam in the center, then fold the dough around the jam to form a ball. Repeat with the remaining dough and jam.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
- If desired, sprinkle crushed almonds on top of the powdered sugar for added texture and flavor.
How to Serve Holiday Raspberry Almond Snowballs
These delightful snowballs are best served at room temperature. You can present them on a festive plate or platter, perfect for holiday gatherings, and don’t forget to dust them with extra powdered sugar right before serving. They pair well with a warm cup of tea or coffee, making them a cozy treat for your guests.
How to Store Holiday Raspberry Almond Snowballs
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. If you want to keep them longer, you can freeze the baked cookie balls. Just make sure to layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to enjoy, thaw them at room temperature.
Tips to Make Holiday Raspberry Almond Snowballs
- Make sure the butter is softened before you begin. This helps create a light and fluffy texture.
- Don’t overbake the cookies! They should be lightly golden on the bottoms for the best flavor and texture.
- Experiment with different flavors of jam. While raspberry is a classic choice, you can also try strawberry or apricot for a twist.
Variations
For a nut-free option, you can replace almond flour with more all-purpose flour. If you’d like to add some chocolate, consider mixing in chocolate chips to the dough for an indulgent treat. You could also add a splash of orange zest to enhance the flavor profile.
FAQs
1. Can I use margarine instead of butter?
Yes, you may use margarine, but the flavor and texture might differ slightly.
2. How long do these cookies last?
When stored properly in an airtight container, they can last up to a week at room temperature.
3. Can I make these ahead of time?
Absolutely! You can make the dough ahead of time and shape the cookies. Store them in the refrigerator for up to 3 days or freeze them before baking. Just bake them fresh when you’re ready to serve!
Holiday Raspberry Almond Snowballs
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful, melt-in-your-mouth cookies featuring raspberry jam and almond flour, perfect for holiday gatherings.
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 raspberry jam
- 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, cream the softened butter until light and fluffy. Add the almond and vanilla extracts, mixing until combined.
- Gradually add the dry ingredients to the creamed butter, mixing until a soft dough forms.
- Take a tablespoon of dough and flatten it in your palm. Place about 1/2 teaspoon of raspberry jam in the center, then fold the dough around the jam to form a ball. Repeat with the remaining dough and jam.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
- If desired, sprinkle crushed almonds on top of the powdered sugar for added texture and flavor.
Notes
Best served at room temperature. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American