If you have a sweet tooth and a soft spot for tender, melt-in-your-mouth treats, you are absolutely going to adore this Raspberry-Filled Almond Snow Cookies Recipe. These delicate cookies combine the rich, nutty flavor of ground almonds with a luscious burst of raspberry jam, all dusted with a snowy coat of powdered sugar. Each bite offers a perfect balance of buttery softness and fruity sweetness that feels like a warm hug on a chilly day. Whether you’re baking for a holiday gathering, a cozy tea time, or just because, these cookies are the kind of classic comfort dessert that everyone remembers and asks for again and again.
Ingredients You’ll Need
The charm of this Raspberry-Filled Almond Snow Cookies Recipe lies in its simplicity. Each ingredient plays a crucial role, from the softened butter that creates a tender base, to the almond extract that adds a subtle, fragrant depth, and of course the raspberry jam that lends a natural, tart sweetness and vibrant color. Get these essentials ready, and you’re halfway to cookie bliss.
- 1 cup unsalted butter, softened: Provides a rich, creamy texture that’s essential for tender cookies.
- 1/2 cup powdered sugar plus extra for rolling: Adds gentle sweetness and that signature snowy finish.
- 1 teaspoon almond extract: Infuses the dough with a lovely nutty aroma that elevates the cookies.
- 1 teaspoon vanilla extract: Balances flavors with warm, mellow notes.
- 2 cups all-purpose flour: The structural base for the soft cookie dough.
- 1/4 teaspoon salt: Enhances all the sweet flavors, making them pop beautifully.
- 1 cup finely ground almonds or almond flour: Boosts the natural almond flavor and adds a slight texture.
- 1/2 cup seedless raspberry jam: The star filling, bringing bright, fruity sweetness inside every cookie.
How to Make Raspberry-Filled Almond Snow Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This sets the stage for even baking and easy cookie removal, making your kitchen work smooth and joyful.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter together with 1/2 cup powdered sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the dough, ensuring your cookies bake up soft and tender.
Step 3: Add Extracts
Mix in the almond extract and vanilla extract to your butter-sugar blend. These extracts add layers of delicious aroma and flavor, turning simple dough into something truly special and inviting.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and finely ground almonds. This dry mixture gives structure and that lovely nutty bite that defines the Raspberry-Filled Almond Snow Cookies Recipe.
Step 5: Form the Dough
Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms. Be careful not to overmix so your cookies remain tender and crumbly rather than tough.
Step 6: Shape and Fill the Cookies
Scoop tablespoon-sized portions of dough and roll them gently into balls. Place each ball onto the prepared baking sheets, spacing them about two inches apart. Use your thumb or the back of a spoon to press a small indentation into the center of each cookie, then spoon about half a teaspoon of raspberry jam into each well. This little touch is what transforms these cookies into delightful little jewels bursting with fruit.
Step 7: Bake and Cool
Bake the cookies for 12 to 14 minutes, keeping an eye out for lightly golden bottoms and pale tops. Once baked, allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This cooling process firms up the cookies just right.
Step 8: The Final Snowy Touch
When the cookies are completely cool, gently roll or dust them with additional powdered sugar. This final sprinkle adds visual charm and a soft sweetness that makes every bite feel like a special occasion.
How to Serve Raspberry-Filled Almond Snow Cookies Recipe
Garnishes
These cookies look beautiful with just a simple dusting of powdered sugar, but you can also add a few slivered almonds around the jam centers before baking for a crunchy, decorative touch. Fresh raspberries on the side add a lovely pop of color and freshness.
Side Dishes
Pairing these cookies with a cup of hot tea, coffee, or even a glass of cold milk makes for a perfectly cozy treat. They’re also terrific alongside a light fruit salad or a scoop of vanilla ice cream for an extra indulgent snack or dessert.
Creative Ways to Present
Arrange the Raspberry-Filled Almond Snow Cookies Recipe on a festive platter with sprigs of fresh mint or edible flowers for a charming presentation. You can also tie them up in small cellophane bags with ribbons for pretty homemade gifts that feel personal and thoughtful.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed maintains their delicate texture and prevents the jam from drying out, so each bite stays fresh and irresistible.
Freezing
If you want to keep these delicious cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They’ll keep well up to 3 months. When ready to enjoy, thaw them overnight in the fridge for best results.
Reheating
These cookies are best served at room temperature, but if you prefer, you can warm them gently in a low oven (around 300°F) for 3-5 minutes to refresh their softness and bring out the almond scent beautifully.
FAQs
Can I use other types of jam instead of raspberry?
Absolutely! While raspberry jam is classic for this recipe, strawberry, apricot, or even blackberry jam work wonderfully and add their own unique twist to the flavor.
What if I don’t have almond flour?
You can finely grind whole almonds in a food processor until powdery. Just be careful not to over-process or you’ll end up with almond butter instead of flour.
Are these cookies gluten-free?
They are not traditionally gluten-free because of the all-purpose flour, but you can substitute a gluten-free flour blend to accommodate dietary needs. Just check the blend for baking powders and starches to ensure a similar texture.
How do I prevent the raspberry jam from spreading too much?
Using seedless jam and pressing a small, shallow indentation into the dough helps keep the jam in place. Also, avoid overfilling the indentation to prevent spreading during baking.
Can I make these cookies dairy-free?
Yes! Swap the unsalted butter for a dairy-free margarine or coconut oil solid. Just be aware that the texture and flavor might shift slightly but still delicious.
Final Thoughts
There is something truly magical about the Raspberry-Filled Almond Snow Cookies Recipe. They offer a perfect blend of soft, buttery crumb and bright, tangy raspberry that melts in your mouth and leaves you wanting more. Whether you bake them for festive celebrations or a simple weekend treat, these cookies are sure to become a treasured favorite in your recipe collection. Trust me, once you try making them, you’ll be reaching for this recipe again and again!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Raspberry-Filled Almond Snow Cookies are delicate, buttery cookies filled with sweet and tangy raspberry jam. Featuring finely ground almonds and a light dusting of powdered sugar, these cookies are perfect for festive occasions and everyday indulgence. Their tender texture and almond aroma make them a delightful treat for cookie lovers.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely ground almonds or almond flour
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture is light, creamy, and fluffy, incorporating air for a tender texture.
- Add Flavour Extracts: Mix in the almond extract and vanilla extract to infuse the dough with rich, aromatic flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds to ensure even distribution of ingredients.
- Make the Dough: Gradually add the dry ingredient mixture to the butter mixture, blending until a soft, cohesive dough forms without overmixing.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Place them about two inches apart on the prepared baking sheets to allow room for spreading.
- Create Centers for Jam: Using your thumb or the back of a spoon, gently press an indentation in the center of each dough ball to hold the jam filling.
- Fill Cookies with Jam: Spoon approximately half a teaspoon of seedless raspberry jam into each indentation, ensuring not to overfill to prevent spilling during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, until the bottoms are lightly golden while the tops remain pale and soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Finishing Touch: Once cooled, gently roll or dust the cookies with additional powdered sugar to create the signature snow-like appearance before serving.
Notes
- You can substitute other jams such as strawberry or apricot if desired to vary the flavors.
- For extra almond flavor and a decorative touch, sprinkle a few sliced almonds around the jam center before baking.
- Ensure the butter is properly softened for easier mixing and better texture.
- The cookies keep well in an airtight container for up to one week, perfect for making ahead.
