First Step: Prepare the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, and salt. This will ensure that the dry ingredients are evenly distributed throughout the dough, giving your cookies a consistent texture.
2. Cream the Butter and Powdered Sugar: In a separate large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer until the mixture is light and fluffy. This step is important because the air incorporated into the butter and sugar will help create a tender, melt-in-your-mouth cookie.
3. Add the Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture, and beat until combined. The egg yolk provides richness and helps bind the dough, while the vanilla enhances the overall flavor.
4. Incorporate the Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overwork the dough, as this can make the cookies dense. You should end up with a soft, slightly crumbly dough.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much while baking, ensuring they keep their snowball shape.

Second Step: Prepare the Raspberry Filling

1. Heat the Raspberry Jam: In a small saucepan, heat the raspberry jam over low heat. Stir occasionally, allowing it to melt and become slightly runnier. If you prefer a thicker filling, you can mix 1 tablespoon of cornstarch with a tablespoon of water, then add it to the jam to thicken it up.
2. Cool the Filling: Let the raspberry jam cool to room temperature. This will help it firm up slightly, making it easier to place inside the cookie dough.

Third Step: Shape the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Shape the Dough: Take the chilled dough and roll it into 1-inch balls. If you’re adding chopped almonds for extra texture, roll the dough balls in the chopped almonds at this stage to coat them.
3. Make an Indentation: Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball. This will create a space for the raspberry filling.
4. Fill with Raspberry Jam: Carefully spoon a small amount of the cooled raspberry jam into the indentation of each cookie. Be careful not to overfill, as the jam can spill over during baking.

Fourth Step: Bake the Cookies

1. Bake the Cookies: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden on the edges. The cookies should hold their shape but remain soft and tender.
2. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

Fifth Step: Coat the Cookies

1. Coat in Powdered Sugar: Once the cookies are completely cooled, gently roll them in powdered sugar, making sure to coat them evenly. The powdered sugar gives them their signature snowball appearance and adds a final touch of sweetness.
2. Serve and Enjoy: Arrange the finished Raspberry Filled Almond Snowball Cookies on a plate or cookie tray. They’re now ready to be enjoyed!