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When it comes to delightful treats that merge flavors and textures in perfect harmony, Raspberry-Filled Almond Snow Cookies stand out as a unique and enticing option. These cookies are not just about their appearance; they offer a delightful combination of nutty almond and tangy raspberry that makes each bite a memorable experience. The soft, buttery cookies encase a vibrant raspberry filling, creating a contrast that can make anyone's taste buds dance.

Raspberry-Filled Almond Snow Cookies

Indulge in the delightful flavors of Raspberry-Filled Almond Snow Cookies! These soft, buttery treats feature a tangy raspberry filling nestled in a nutty almond base, creating a perfect balance of sweet and tart. Ideal for any occasion, from festive gatherings to everyday snacks, these cookies are not only visually stunning but also simple to make. Elevate your baking with this charming treat everyone will love! #Baking #Cookies #Almond #Raspberry #HolidayDesserts #YummyTreats #SweetTooth #Foodie
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Ingredients
  

1 cup almond flour

1 cup all-purpose flour

1/2 cup powdered sugar (plus extra for dusting)

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon almond extract

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup raspberry preserves

1/4 cup sliced almonds, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, all-purpose flour, powdered sugar, baking powder, and salt until well combined.

      Cream Butter and Sugar: In a separate large bowl, beat the softened butter and remaining powdered sugar together until light and fluffy, about 3-4 minutes.

        Add Wet Ingredients: Add the egg, almond extract, and vanilla extract to the butter mixture. Beat until well incorporated.

          Combine Mixtures: Gradually add the dry flour mixture to the wet mixture, mixing until just combined and a soft dough forms.

            Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes. This will help the cookies hold their shape while baking.

              Shape the Cookies: Once chilled, scoop a tablespoon of dough and flatten it slightly in your hand. Place about 1/2 teaspoon of raspberry preserves in the center and fold the dough over to enclose the filling. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.

                Garnish: Gently press a few sliced almonds on top of each cookie ball for decoration.

                  Bake: Bake for 12-15 minutes, or until the cookies are lightly golden on the bottoms. The tops should remain pale.

                    Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust the tops with additional powdered sugar.

                      Serve and Enjoy: These cookies are best enjoyed on the same day but can be stored in an airtight container for up to a week.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies