Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and 1/2 cup (60g) of powdered sugar with an electric mixer until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Portion dough into 1-inch balls. Flatten each ball, make an indentation with your thumb, and fill with about 1/2 teaspoon of raspberry jam. Pinch the dough to seal the jam inside and roll into a smooth ball.
- Place cookies 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will remain pale.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie generously in the remaining 1 cup (120g) of powdered sugar. Transfer to a wire rack to cool completely.
Notes
Use Thick Jam: A thinner jam can leak during baking. If needed, thicken it by simmering it briefly on the stove and letting it cool.
Don't Overbake: The key to a tender, crumbly texture is to pull them from the oven when the bottoms are just lightly golden.
The Double Roll Technique: For an extra thick snowy coating, roll the cookies once while warm and again once they have completely cooled.
Don't Overbake: The key to a tender, crumbly texture is to pull them from the oven when the bottoms are just lightly golden.
The Double Roll Technique: For an extra thick snowy coating, roll the cookies once while warm and again once they have completely cooled.