Almond & Raspberry Snowballs



  • 225g (8 oz) organic butter
  • 60g (2 oz) icing sugar plus 175g (6 oz) for rolling
  • 250g (9 oz) plain flour
  • A pinch of salt
  • 75g (3 oz) organic ground almonds
  • 120g (4 oz) Roots & Wings Organic Raspberry Jam


Makes 12-14 snowballs

Preheat the oven to 180C/35F/Gas 4.

In an electric mixer cream the butter and the icing sugar. Add in the flour, salt and ground almonds until a dough forms.

Scoop out about half a teaspoon of dough at a time and roll into a ball. Repeat until you have about 24-28 balls. Take half of them and place them on a greased baking tray, making sure to space them out. 

Make an indentation in each with your thumb and fill it with a half teaspoon of jam. Next take your remaining dough ball and make a thumb indent and invert each one onto a base. Gently bring some dough down the sides to seal the ball. Transfer to the fridge for at least 90 minutes.

Bake in the oven for 10-15 minutes. Remove and allow to cool for a few minutes. While they are still warm but not too hot to handle roll the balls in the icing sugar to make them look like snowballs.