Raspberry Almond Snowballs (Print Version)

# Ingredients:

01 - 1 1/2 cups all-purpose flour.
02 - 1 cup almond flour.
03 - 1/2 teaspoon baking powder.
04 - 1/4 teaspoon salt.
05 - 1/2 cup unsalted butter, softened.
06 - 3/4 cup granulated sugar.
07 - 1 large egg.
08 - 1 teaspoon vanilla extract.
09 - 1/2 teaspoon almond extract.
10 - 1/2 cup powdered sugar (for rolling).
11 - 3/4 cup raspberry jam (seedless preferred).
12 - 1 teaspoon cornstarch.
13 - 1 tablespoon lemon juice.

# Instructions:

01 - Heat oven to 350°F (175°C).
02 - Line baking sheet with parchment paper.
03 - Mix flours, baking powder, and salt in a bowl.
04 - Beat butter and sugar together until fluffy.
05 - Add egg, vanilla extract, and almond extract to the butter mixture.
06 - Gradually mix the dry ingredients into the wet ingredients.
07 - Mix raspberry jam, cornstarch, and lemon juice in a small saucepan.
08 - Heat the mixture until thickened, then cool completely.
09 - Shape dough into balls and make an indent in the center of each.
10 - Fill the indentations with raspberry filling and close the dough around it.
11 - Roll each ball of dough in powdered sugar.
12 - Place dough balls on the baking sheet and bake for 12-14 minutes.
13 - Cool baked cookies for 5 minutes on the sheet, then transfer to a wire rack.

# Notes:

01 - Delicate cookies are best assembled when the filling is completely cool.
02 - You can use different jams for variety.

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