Irresistible Bleuberry Almond Cookies Quick Holiday Treat
Author:admin
Total Time:1 hour
Yield:24 cookies 1x
Description
Bleuberry almond cookies delight with a filled snowball twist a fast nofuss recipe for festive bitesize desserts Easy prep crowdpleaser
Ingredients
Scale
2 cups almond flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon salt
1/3 cup blueberry jam or preserves
1 tablespoon lemon zest (optional)
Instructions
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment for easy release.
Make the blueberry filling: warm the jam in a small saucepan until it’s pourable. Stir in a teaspoon of water if it’s very thick, then transfer to a small bowl.
Cream the butter and powdered sugar together in a bowl until light and fluffy, about 2–3 minutes. Beat in vanilla, almond extract (if using), lemon zest (if using), and salt until evenly mixed.
Gradually mix in the almond flour, beating just until a soft dough forms. If the dough feels too crumbly, add 1 teaspoon of milk or water at a time until it comes together.
Chill the dough for 15–20 minutes. This helps it hold its shape when you wrap the filling inside.
Portion about 1 tablespoon of dough, flatten in your palm, and place 1/2 teaspoon of blueberry filling in the center. Fold the dough over the filling and roll gently to form a smooth ball. Place seam-side down on the prepared sheet. Repeat until all dough is used.
Bake 12–15 minutes, or until the edges are just starting to set and the cookies look lightly pale. Avoid browning to keep that delicate snowball look.
Cool 5–7 minutes on the pan, then roll the warm cookies in additional powdered sugar to coat. Transfer to a rack to cool completely. The coating will set as they cool.
Notes
Bleuberry filled almond snowball cookies with a delicate almond cookie shell, a blueberry center, and a coating of powdered sugar for a snowy, festive bite.
