If you’re searching for a delightful treat that embodies the perfect balance of buttery richness and fruity sweetness, look no further than this Raspberry-Filled Almond Snow Cookies Recipe. These delicate cookies are tender, melt-in-your-mouth shortbreads crowned with a luscious dollop of vibrant raspberry jam and dusted generously with powdered sugar to evoke a snowy finish. Every bite bursts with nutty almond flavor complemented by the fresh tartness of raspberry, creating a harmonious taste experience that’s simply unforgettable. Whether for a holiday gathering or a special everyday indulgence, these cookies bring warmth and joy with each crumb.
Ingredients You’ll Need
The beauty of this Raspberry-Filled Almond Snow Cookies Recipe lies in its simplicity — just a handful of straightforward, wholesome ingredients come together to make magic happen. Each component plays a vital role, from the softness of the butter giving the cookies their tender crumb, to the ground almonds adding that signature nutty depth and unique texture.
- 1 cup unsalted butter (softened): Provides rich moisture and a tender, delicate crumb texture.
- 1/2 cup powdered sugar: Sweetens the dough and ensures a smooth, fine consistency.
- 1 tsp vanilla extract: Adds warm, aromatic undertones to deepen the flavor.
- 1/2 tsp almond extract: Boosts the nutty essence, enhancing the almonds in the dough.
- 2 cups all-purpose flour: The backbone of the dough, holding everything together flawlessly.
- 1/2 tsp salt: Balances sweetness and intensifies the other flavors.
- 1/2 cup finely ground almonds or almond flour: Gives a subtle crunch and unmistakable almond aroma.
- 1/2 cup seedless raspberry jam: The vibrant fruit filling that adds bright, tangy contrast.
- 1/2 cup powdered sugar (for dusting): Creates the signature snowy effect on each cookie.
How to Make Raspberry-Filled Almond Snow Cookies Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F, which ensures even baking. Line your baking sheet with parchment paper—this simple step keeps cookies from sticking and makes cleanup effortless, plus helps the cookies bake with perfectly clean edges.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture turns light and fluffy. This process aerates the dough, creating a tender, melt-in-your-mouth texture that’s essential to these almond snow cookies.
Step 3: Add the Extracts
Blend vanilla and almond extracts into the creamed butter mixture, infusing it with floral and nutty notes that will shine through in every bite.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds. Combining the dry ingredients first helps distribute the almond evenly and avoid clumps in the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the cookies tender and crumbly rather than tough.
Step 6: Shape the Cookies
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each ball — this will hold the raspberry jam and give the cookie its signature filled look.
Step 7: Fill with Raspberry Jam
Carefully spoon about 1/2 teaspoon of seedless raspberry jam into each indentation. This filling offers a punch of juicy fruit flavor that contrasts beautifully with the buttery almond base.
Step 8: Bake to Perfection
Bake the cookies for 12 to 14 minutes, stopping when the edges are just turning a light golden brown. The baking time is key for achieving the perfect tender texture without overbrowning.
Step 9: Cool and Dust with Powdered Sugar
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, dust the cookies generously with powdered sugar to create that iconic snowy finish that makes these Almond Snow Cookies so special.
How to Serve Raspberry-Filled Almond Snow Cookies Recipe
Garnishes
For an extra festive touch, consider sprinkling additional finely ground almonds on top alongside the powdered sugar after baking. A few fresh raspberries on the side also add brightness and a fresh burst of flavor that pairs wonderfully with the jam inside the cookies.
Side Dishes
These cookies are perfect companions to a hot cup of tea or coffee, letting their buttery richness and fruity filling stand out. Additionally, serving with a dollop of whipped cream or a scoop of vanilla ice cream turns these cookies into an elegant dessert experience anyone would cherish.
Creative Ways to Present
Arrange your Raspberry-Filled Almond Snow Cookies on a tiered dessert stand for a stunning tea party centerpiece or gift them in a decorative box layered with parchment paper for a heartfelt homemade present. You can also drizzle melted white chocolate over the cookies before dusting with sugar for a simple yet irresistible twist.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Raspberry-Filled Almond Snow Cookies in an airtight container at room temperature. They stay fresh and tender for about 3 to 4 days, making them ideal for enjoying over a few days of cozy snacking.
Freezing
You can freeze the unbaked dough balls for up to 2 months. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, place them on your baking sheet straight from frozen and add 1 to 2 minutes to baking time for perfect results.
Reheating
If you want to enjoy the cookies warm after storing, reheat them gently in a preheated oven at 300°F for 5 to 7 minutes. Avoid using a microwave as it can make the cookies too soft and lose their delicate texture.
FAQs
Can I substitute the raspberry jam with another flavor?
Absolutely! While raspberry offers a lovely balance of sweetness and tartness, apricot or strawberry jam are excellent alternatives that pair well with the almond flavor and keep the cookies vibrant and tasty.
What if I don’t have almond extract?
If almond extract isn’t available, you can omit it or replace it with a tiny bit of vanilla extract. The cookies will still be delicious, but almond extract really helps deepen the nutty flavor that defines this recipe.
Are these cookies suitable for vegetarians?
Yes, Raspberry-Filled Almond Snow Cookies are vegetarian-friendly, using no animal-derived ingredients besides dairy butter. For a vegan version, you could try a plant-based butter substitute, although results may vary.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to choose a blend that includes xanthan gum for structure to ensure the cookies hold together well and maintain their tender texture.
Why do I need to cool the cookies before dusting with powdered sugar?
Cooling the cookies completely prevents the powdered sugar from melting into the surface, allowing it to stay fluffy and white, creating that signature snowy appearance that makes these cookies so visually appealing.
Final Thoughts
Trust me when I say that the Raspberry-Filled Almond Snow Cookies Recipe is a must-try if you’re craving a cookie that feels both special and comforting. Each batch fills your kitchen with the most inviting aromas and brings smiles to all who taste them. I can’t wait for you to bake these gorgeous almond snow cookies and share their joyful magic with your loved ones — they’re just that wonderful!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Raspberry-Filled Almond Snow Cookies—a tender, buttery treat with a delicate almond flavor, crowned with a sweet raspberry jam center and dusted with powdered sugar. Perfect for holidays or any festive occasion, these cookies combine a crisp edge with a melt-in-your-mouth texture and a burst of fruity sweetness.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely ground almonds or almond flour
Filling and Garnish
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar – In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Extracts – Mix in the vanilla and almond extracts thoroughly to infuse the dough with aromatic flavor.
- Combine Dry Ingredients – In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour to ensure even distribution before adding to the butter mixture.
- Form the Dough – Gradually add the dry ingredients into the butter mixture, mixing until you have a soft, cohesive dough ready to shape.
- Shape Cookies – Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet to allow spreading without merging.
- Create Indentations – Use your thumb or the back of a spoon to press a small well into the center of each cookie ball, which will hold the jam filling.
- Fill with Jam – Spoon approximately 1/2 teaspoon of seedless raspberry jam into each indentation carefully to avoid overflow.
- Bake – Bake the cookies for 12 to 14 minutes, or until the edges are just lightly golden, indicating they are perfectly baked through.
- Cool – Remove from oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Dust with Powdered Sugar – Once fully cooled, generously dust the cookies with powdered sugar to create the signature snowy appearance and add an extra touch of sweetness.
Notes
- Substitute raspberry jam with other seedless jams like apricot or strawberry to vary the flavor.
- To make ahead, shape the dough into balls and freeze the unbaked cookies for up to 2 months.
- When baking from frozen, add 1 to 2 extra minutes to the baking time to ensure thorough cooking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
