All-purpose flour
Ground almonds
Salt
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together.
Do not overmix — this keeps the cookies tender and prevents toughness.
The dough will be soft but should hold together when pressed.
3️⃣ Chill the Dough
Wrap the dough tightly in plastic wrap.
Refrigerate for at least 30 minutes to firm up. Chilling prevents spreading and helps maintain the cookie shape during baking.
For best flavor development, you may chill up to 2 hours.
4️⃣ Shape & Fill
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Roll the chilled dough into 1-inch balls (about 1 tablespoon of dough each).
Place them about 2 inches apart on the baking sheet.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
Fill each indentation with approximately ½ teaspoon of raspberry jam. Avoid overfilling to prevent bubbling over during baking.
5️⃣ Bake
Bake for 12–14 minutes, or until the bottoms are lightly golden but the tops remain pale.
These cookies should not brown heavily — their signature look is soft and snowy.
Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
6️⃣ Create the Snowy Finish
While the cookies are still slightly warm, gently roll them in powdered sugar.
Allow them to cool completely, then roll them in powdered sugar a second time for a thick, snowy coating.
This double coating creates that classic festive snow-cookie look.
