Raspberry Filled Almond Snowball Cookies

Delicious cookies that marry the crunch of almond with a sweet and tart raspberry filling, offering a unique texture and flavor.

Scale

1 cup unsalted butter (or coconut oil for dairy-free)

2 cups almond flour

1/2 cup powdered sugar (or coconut sugar)

1/2 cup raspberry jam (homemade or organic)

1 teaspoon vanilla extract (or almond extract)

1/4 teaspoon salt (Himalayan salt optional)

1/2 cup sliced almonds (for rolling)

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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter until smooth using a hand or stand mixer for about 2-3 minutes.
Add powdered sugar and vanilla extract to the creamed butter, mixing until fluffy.
In a separate bowl, whisk together almond flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop out the dough, flatten it, and place a teaspoon of raspberry jam in the center. Fold the dough around it to form a ball.
Roll the cookie balls in sliced almonds until well-coated.
Bake cookies on the prepared baking sheet for 15-20 minutes, until edges are golden.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve and enjoy, optionally sprinkling powdered sugar on top.

For best results, don’t overmix the dough and ensure butter is at room temperature.