Get ready for a truly special treat! These Filled Almond Snowball Cookies are a festive, melt-in-your-mouth delight perfect for any occasion. We take the classic, beloved snowball cookie and elevate it with a unique burst of sweet, tangy jam tucked inside, alongside a rich, nutty almond flavor.
They are perfect for holiday gatherings, a cozy afternoon treat, or simply to brighten someone’s day. These tender cookies are easy to make and an absolute joy to eat.
Table of Contents
Why You’ll Love These Filled Almond Snowball Cookies
These delightful cookies offer a wonderful baking experience for beginners and seasoned bakers alike. You’ll quickly fall in love with them for several reasons:
- Tender, Crumbly Texture: Each bite melts in your mouth, just like a classic snowball cookie should.
- Surprising Burst of Sweet Jam: A hidden pocket of fruit jam adds a delightful contrast to the nutty cookie.
- Rich Toasted Almond Flavor: Ground toasted almonds provide a deep, satisfying nutty taste.
- Festive Appearance: Dusted generously with powdered sugar, they look beautiful on any cookie platter.
- Perfect for Gifting: These unique Filled Almond Snowball Cookies make a wonderful homemade gift.
- Unique Twist: They offer an exciting variation on a traditional favorite.
Ingredients for Filled Almond Snowball Cookies
Crafting these delightful Filled Almond Snowball Cookies starts with a few simple, high-quality ingredients. Each component plays a crucial role in achieving their tender texture and amazing flavor.
- 2 Cups All-Purpose Flour: This forms the structure of our tender cookies.
- 3/4 Cup Toasted Ground Almonds: Essential for that deep, nutty taste. Toasting them first really brings out their flavor.
- Pinch of Salt: A small but mighty ingredient that balances the sweetness and enhances all the other flavors.
- 1 Cup Unsalted Butter: At room temperature, it creams beautifully to create a light, fluffy dough.
- 1/2 Cup Powdered Sugar: For the cookie dough itself, contributing to its fine texture.
- 1/2 Teaspoon Almond Extract: Boosts the natural almond flavor to create truly aromatic cookies.
- 1/4 Cup Seedless Raspberry Jam: Our delightful surprise filling! Use seedless for a smoother experience.
- Powdered Sugar: For coating the finished cookies, giving them their iconic “snowball” look.
Notes & Substitutions
- Almonds: For the best flavor, toast whole blanched almonds until golden brown, then let them cool completely before grinding them very finely in a food processor. This step is crucial for depth of flavor and smooth dough. If using pre-ground almond flour, toast it lightly in a dry pan for a few minutes before using.
- Jam: Seedless raspberry jam is fantastic, but feel free to experiment! Apricot, strawberry, cherry, or even a citrus curd like lemon would be delicious alternatives.
- Butter: Always use unsalted butter for baking to control the salt content. Ensure it’s at room temperature for optimal creaming with the sugar. Cold butter won’t incorporate properly, and melted butter will lead to a greasy dough.
- Flavoring: If almond extract isn’t available, you can substitute it with an equal amount of pure vanilla extract for a different, but still delicious, flavor profile.
Equipment
Gathering your equipment before you begin makes baking a breeze. You won’t need anything fancy for these delicious Filled Almond Snowball Cookies.
- Baking sheets
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Small spoon for filling
- Food processor (for grinding almonds)
How to Make Filled Almond Snowball Cookies
Get ready to create some magic in your kitchen! Follow these simple steps to make perfect Filled Almond Snowball Cookies.
- Prepare Almonds: Start by toasting your whole blanched almonds in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly golden. Let them cool completely.
- Grind Almonds: Once cooled, transfer the toasted almonds to a food processor. Pulse them until they are very finely ground, almost like flour, but be careful not to turn them into butter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and a pinch of salt. Set this aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric hand mixer or stand mixer with the paddle attachment, cream the room temperature unsalted butter and 1/2 cup powdered sugar together until the mixture is light, fluffy, and pale in color. This usually takes 2-3 minutes.
- Add Flavoring: Beat in the almond extract until it is fully incorporated into the butter mixture.
- Form Dough: Gradually add the flour and salt mixture to the butter mixture, beating on low speed just until combined and no streaks of flour remain. Then, stir in the finely ground toasted almonds until evenly distributed. The dough will be soft but manageable.
- Shape Cookie Halves: Take two small, approximately 1-inch pieces of dough. Roll each piece into a smooth ball between your palms. These will form the top and bottom halves of your cookie.
- Create Hollow: Gently make a shallow indentation in the center of each dough ball using your thumb or a small spoon.
- Add Jam Filling: Using a very small spoon (like a demitasse spoon or half a teaspoon measure), carefully place a scant half teaspoon of your seedless raspberry jam into the hollow of one dough ball. Avoid overfilling.
- Seal Cookies: Place the second dough ball directly on top of the jam-filled dough ball. Carefully use your fingers to pinch the edges of the two dough halves together, working your way around to completely enclose the jam. Ensure there are no gaps for the jam to escape.
- Reshape: Gently roll the sealed cookie between your palms again to form a smooth, perfect ball. Place the shaped Filled Almond Snowball Cookies on a parchment-lined baking sheet.
- Chill Dough: Continue shaping the remaining dough. Once all cookies are shaped, place the baking sheets in the refrigerator for 1 to 2 hours. This chilling step is essential for preventing spreading.
- Preheat Oven: While the cookies are chilling, preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the chilled cookies for 11 to 12 minutes, or until the bottoms are lightly golden and the cookies are set. They should not brown significantly on top.
- First Sugar Roll: Remove the cookies from the oven. While they are still warm (but not hot enough to melt completely), gently roll them in a bowl of fresh powdered sugar. The warmth helps the sugar adhere.
- Second Sugar Roll: Allow the cookies to cool completely on a wire rack. Once fully cooled, roll them in powdered sugar a second time. This creates that iconic “snowball” appearance and ensures a generous coating.
- Cool & Store: Let your delicious Filled Almond Snowball Cookies cool completely before storing them.
Pro Tips for Perfect Filled Almond Snowball Cookies
Achieving the perfect texture and flavor for your Filled Almond Snowball Cookies is easier with these expert tips.
- Toasting Almonds: Don’t skip this step! Toasting whole almonds before grinding them intensifies their nutty flavor significantly, adding a crucial depth to the cookies.
- Fine Grinding: Ensure your toasted almonds are ground very finely. Larger pieces can make the dough lumpy and affect the melt-in-your-mouth texture.
- Small Dough Balls: Keep your initial dough pieces small, about 1 inch each. This prevents your finished cookies from becoming too large and ensures even baking.
- Scant Jam: Use only a scant half teaspoon of jam. Overfilling can cause the jam to leak out during baking, making a sticky mess and potentially drying out the cookie.
- Thorough Sealing: Pinch the dough firmly around the jam filling to create a secure seal. This is key to preventing the jam from escaping while baking.
- Chilling Dough: Chilling the shaped dough balls for 1-2 hours is essential. It helps the cookies hold their shape in the oven and prevents them from spreading too much. The science behind chilling cookie dough explains how solidifying the fat in the cookies prevents spreading during baking, resulting in a chewier texture. Learn more about the science of chilling cookie dough.
- Don’t Overbake: These cookies should be just set and only lightly browned on the bottom. Overbaking will make them dry and crumbly instead of tender.
- Double Roll in Sugar: The first roll coats the warm cookie, and the second roll, once cooled, creates a beautiful, thick “snowball” look.
Serving, Storage, and Variations
These Filled Almond Snowball Cookies are truly versatile, whether you’re enjoying them yourself or sharing with loved ones.
Serving Suggestions
Serve these delightful cookies with a warm cup of coffee or tea for an afternoon treat. They are also fantastic alongside hot cocoa, especially during colder months. Arrange them on a festive platter for holiday gatherings or package them beautifully as homemade gifts.
Storage
Store your baked Filled Almond Snowball Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the unbaked dough balls. Simply place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months.
Bake from frozen, adding a minute or two to the bake time. You can also freeze baked cookies in an airtight container for up to a month. Thaw at room temperature before rolling in powdered sugar again if desired.
Variations
- Jam Flavors: Get creative with the filling! Try apricot, strawberry, cherry, or even a tart lemon curd for different flavor profiles.
- Nut Alternatives: While almonds are classic, you can substitute finely ground pecans or walnuts for a distinct nutty taste.
- Chocolate Drizzle: Once cooled and sugared, drizzle the cookies with melted dark or white chocolate for an extra touch of decadence.
- Liqueur Infusion: For an adult twist, add a few drops of almond liqueur, raspberry liqueur, or even orange liqueur to your jam before filling.
Nutrition Information
Here’s an estimated nutritional breakdown for one of our delicious Filled Almond Snowball Cookies. Please remember that these values are approximations and can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Cookie (Approx.) |
|---|---|
| Calories | 160 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 5mg |
| Total Carbohydrate | 16g |
| Sugars | 8g |
| Protein | 2g |
Disclaimer: Nutritional information is an estimate based on standard ingredient calculations. Actual values may vary.
Frequently Asked Questions
Can I use pre-ground almond flour?
Yes, you can. However, for the best flavor, lightly toast the almond flour in a dry pan for a few minutes before adding it to the dough.
Why do my cookies spread too much?
This usually happens if the dough is too warm or the butter was too soft. Ensure you chill the shaped dough for the recommended time to help them hold their shape.
What is the best way to seal the jam?
Pinch the dough firmly around the entire edge where the two halves meet. Then, gently reshape the cookie into a smooth ball.
Can I make these gluten-free?
You can experiment with a 1:1 gluten-free flour blend, but results may vary slightly in texture.
Conclusion
These Filled Almond Snowball Cookies are truly a delightful recipe that brings together tender, nutty cookie goodness with a sweet, unexpected jam filling. They are surprisingly simple to make, yet elegant enough for any special occasion or holiday gathering.
With their festive appearance and irresistible flavor, they are sure to become a cherished addition to your baking repertoire. We encourage you to try making these unique cookies; they’re a perfect way to add a homemade touch of joy to your kitchen!
Filled Almond Snowball Cookies
Ingredients
Equipment
Method
- Toast blanched almonds in a dry skillet until golden and fragrant. Let cool completely.
- Grind the cooled almonds finely in a food processor, being careful not to turn them into almond butter.
- In a bowl, whisk together flour and salt. Set aside.
- In a large mixing bowl, cream butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in almond extract until fully incorporated.
- Gradually add flour mixture to butter mixture. Stir in ground almonds until evenly distributed. Dough will be soft.
- Form two 1-inch dough balls. Make a shallow indentation in each. Fill one with jam, top with the second, seal, and roll into a smooth ball.
- Place shaped cookies on parchment-lined baking sheets and chill for 1–2 hours.
- Preheat oven to 350°F (175°C). Bake cookies for 11–12 minutes until bottoms are golden. Tops should remain pale.
- While still warm, roll cookies in powdered sugar. Let cool completely, then roll again for full coating.
Nutrition
Notes
- Toasting almonds enhances flavor; jam can be swapped for apricot, cherry, or lemon curd.
- Dough must be chilled to prevent spreading.
- Almond extract can be replaced with vanilla extract.
