Ingredients1 cup (2 sticks) unsalted butter, softened1/2 cup granulated sugar1 teaspoon vanilla extract1/2 teaspoon almond extract2 cups all-purpose flour1 cup almond flour1/4 teaspoon salt1/2 cup raspberry jamPowdered sugar, for dustingPreparationPrepare the Dough:In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.Add the vanilla extract and almond extract, and mix well.Gradually add the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.Shape and Fill the Cookies:Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Take a small portion of dough (about 1 tablespoon) and flatten it into a circle with your hands.Place a small spoonful of raspberry jam in the center of the dough circle.Gently fold the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.Bake the Cookies:Place the filled cookie balls on the prepared baking sheet, spacing them about 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 a few minutes before transferring them to a wire rack to cool completely.Finish with Powdered Sugar:Once the cookies are completely cooled, dust them generously with powdered sugar to give them a snowy appearance.Enjoy !
Raspberry-Filled Almond Snow Cookies
