Raspberry Filled Almond Snow Cookies Recipe

Introduction

These raspberry filled almond snow cookies are the perfect easy holiday treat. With just five simple ingredients, you can create delicate, buttery almond cookies filled with sweet raspberry jam. The combination of nutty almond flavor and fruity raspberry makes these one of the best raspberry almond snow cookies you’ll ever taste. If you enjoy raspberry and chocolate combinations, you might also like these Chocolate Raspberry Crumb Bars Recipe.

Ingredients

These Raspberry Filled Almond Snow Cookies feature a tender, buttery almond cookie with a sweet-tart raspberry jam center, creating a delightful contrast of textures and flavors that melt in your mouth.

• 1/2 cup raw almonds
• 1 stick (1/2 cup) salted butter, softened
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp cream of tartar
• 6 Tbsp seedless raspberry jam

Timing

Prep Time	30 minutes
Cook Time	12 minutes
Total Time	42 minutes

Context: These Raspberry Filled Almond Snow Cookies come together about 20% faster than similar filled cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare the Almond Cookie Dough

In a large bowl, cream together softened unsalted butter and powdered sugar until light and fluffy. Add finely ground almonds, all-purpose flour, and a pinch of salt, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Tip: Use room temperature butter for easier creaming and a smoother dough texture.

Step 2 — Chill the Dough

Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to roll and handle without sticking.

Tip: If the dough becomes too firm after chilling, let it sit at room temperature for 5–10 minutes before rolling.

Step 3 — Roll and Cut the Cookies

On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Use a round cookie cutter to cut out an even number of circles—these will form the top and bottom of each Raspberry Filled Almond Snow Cookie.

Tip: Dip the cutter in flour between cuts to prevent sticking and ensure clean edges.

Step 4 — Add the Raspberry Filling

Place half of the cookie rounds on a parchment-lined baking sheet. Spoon about ½ teaspoon of raspberry jam or preserves into the center of each, leaving a small border around the edges.

Tip: Use thick jam to prevent leaking during baking. Avoid overfilling to keep the filling contained.

Step 5 — Assemble the Cookies

Top each jam-covered round with a second cookie round. Gently press the edges together to seal, using the tines of a fork to crimp if desired. This helps enclose the raspberry filling securely.

Tip: If the dough is soft, chill the assembled cookies for 10 minutes before baking to help them hold their shape.

Step 6 — Bake to Perfection

Preheat the oven to 350°F (175°C). Bake the Raspberry Filled Almond Snow Cookies for 12–15 minutes, or until the edges are lightly golden and the tops are firm to the touch.

Tip: Rotate the baking sheet halfway through for even browning. The cookies will continue to firm up as they cool.

Step 7 — Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust generously with powdered sugar for a snowy finish.

Tip: Dust with powdered sugar just before serving to prevent it from dissolving into the jam.

Nutritional Information

Calories	125
Protein	2g
Carbohydrates	15g
Fat	7g
Fiber	1g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free alternative to all-purpose flour that enhances the nutty flavor of Raspberry Filled Almond Snow Cookies.
• Coconut sugar — A lower glycemic index sweetener that adds a caramel-like note to the cookie dough.
• Greek yogurt — A protein-rich substitute for butter that creates a moist, tender texture.
• Chia seed jam — A lower-sugar raspberry filling option that thickens naturally without added pectin.
• Vanilla pea protein powder — Boosts protein content while complementing the almond flavor profile.
• Coconut oil — A dairy-free fat replacement that adds subtle tropical undertones.
• Monk fruit sweetener — A zero-carb alternative for those monitoring sugar intake in their Raspberry Filled Almond Snow Cookies.
• Oat flour — A whole grain, gluten-free flour option that provides a heartier texture.

Serving Suggestions

• Pair these Raspberry Filled Almond Snow Cookies with a hot cup of Earl Grey tea or a rich hot chocolate for a delightful afternoon treat.
• Serve as an elegant dessert at holiday gatherings or winter-themed parties, where their snowy appearance adds festive charm.
• Offer alongside a cheese board featuring soft brie and sharp cheddar to balance the sweet and nutty flavors of the cookies.
• Create a cookie platter with other almond-based treats to highlight the nutty profile of these Raspberry Filled Almond Snow Cookies.
• Present on a white or silver platter to enhance their snow-like dusted appearance and make the raspberry filling pop visually.
• Package in decorative boxes or clear bags tied with ribbon for thoughtful homemade gifts during the holiday season.

For a special touch, lightly dust the plated Raspberry Filled Almond Snow Cookies with extra powdered sugar just before serving to maintain their fresh, snowy look.

Common Mistakes to Avoid

• Mistake: Overworking the almond dough, which develops gluten and makes cookies tough. Fix: Mix just until the dough comes together and chill it thoroughly before rolling.
• Mistake: Using runny raspberry jam that leaks out during baking. Fix: Opt for a thick, high-quality preserves or reduce your jam on the stove to thicken it.
• Mistake: Rolling the dough too thin, causing it to tear when filled. Fix: Aim for a consistent 1/4-inch thickness to create a sturdy pocket for the filling.
• Mistake: Not sealing the cookie edges properly, leading to filling spillage. Fix: Use your fingertips to press the edges firmly and crimp with a fork for a tight seal.
• Mistake: Baking cookies on a hot sheet, which causes the butter to melt too quickly. Fix: Always use cool baking sheets or line them with parchment paper between batches.
• Mistake: Overcrowding the baking pan, which prevents proper air circulation and even browning. Fix: Space the Raspberry Filled Almond Snow Cookies at least 2 inches apart.
• Mistake: Skipping the chilling step, resulting in cookies that spread too much. Fix: Chill the shaped cookies for at least 30 minutes to help them hold their form.
• Mistake: Using warm almond dough, which becomes sticky and difficult to handle. Fix: Work with small portions of dough at a time, keeping the rest refrigerated.
• Mistake: Overbaking, which robs the cookies of their delicate, melt-in-your-mouth texture. Fix: Bake just until the edges are lightly golden; they will firm up as they cool.

Storing Tips

• Fridge: Store Raspberry Filled Almond Snow Cookies in an airtight container for up to 7 days.
• Freezer: Place cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–7 minutes until heated through.

Always ensure the internal temperature reaches 165°F when reheating to maintain food safety. For best texture, let frozen Raspberry Filled Almond Snow Cookies thaw at room temperature before serving or reheating.

Conclusion

These Raspberry Filled Almond Snow Cookies deliver a perfect balance of nutty flavor and fruity sweetness. We hope you enjoy making and sharing these delightful treats! Leave a comment with your results, and explore more raspberry desserts like our No Bake Mini Lemon Raspberry Cheesecakes Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use a different type of jam for these Raspberry Filled Almond Snow Cookies?

Yes, you can substitute raspberry jam with other flavors like strawberry or apricot. However, the distinct taste of Raspberry Filled Almond Snow Cookies comes from the raspberry filling, so the flavor profile will change.

How do I prevent the raspberry filling from leaking out during baking?

Make sure to seal the dough completely around the filling and avoid overfilling each cookie. Chilling the dough before baking also helps the Raspberry Filled Almond Snow Cookies hold their shape and prevents leaks.

Can I make these cookies ahead of time and freeze them?

Yes, you can freeze the baked Raspberry Filled Almond Snow Cookies in an airtight container for up to three months. Thaw them at room temperature before serving to enjoy their delicate texture.