Description
Buttery, melt-in-your-mouth snowball cookies made with almond flour, chopped almonds, and bursts of raspberry flavor, dusted generously with powdered sugar for a festive and easy treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/2 cup dried raspberries, crushed
- Additional powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar together until light and fluffy.
- Mix in vanilla extract and almond extract until well combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in chopped almonds and crushed dried raspberries evenly.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 12–14 minutes, until the bottoms are lightly golden.
- Allow cookies to cool slightly, then roll warm cookies in powdered sugar.
- Once completely cooled, roll again in powdered sugar before serving.
Notes
- Do not overbake; cookies should remain pale for a tender texture.
- You can substitute raspberry powder for dried raspberries if desired.
- Cookies store well in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
