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Raspberry Filled Almond Snow Cookies

Buttery, tender almond-flavored snowball cookies filled with sweet seedless raspberry jam and rolled in powdered sugar for a festive treat.

  • Total Time: 1 hour 32 minutes (including chilling time)
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup toasted ground almonds
  • Pinch of salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup powdered sugar, plus more for rolling
  • 1/2 teaspoon almond extract
  • 1/4 cup seedless raspberry jam

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, toasted ground almonds, and a pinch of salt; set aside.
  2. In a large bowl, using an electric hand mixer, cream the unsalted butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes.
  3. Mix in the almond extract until well combined.
  4. Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined.
  5. Divide the dough and take two 1-inch portions. Roll each into a ball.
  6. Use your fingers to create a hollow in each dough ball and add about 1/2 teaspoon of raspberry jam into the hollow.
  7. Pinch the two dough pieces together carefully to enclose the jam, reshape into a ball ensuring the jam is sealed inside.
  8. Place the assembled cookies on parchment-lined baking sheets.
  9. Refrigerate the cookies for 1 to 2 hours to help hold their shape.
  10. Preheat the oven to 350°F (175°C).
  11. Bake the cookies for 11 to 12 minutes, until the bottoms just begin to brown.
  12. Remove from oven and roll the warm cookies in powdered sugar for the first coating.
  13. Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish.
  14. Store in an airtight container.

Notes

1. Toast the ground almonds before using to enhance their nutty flavor.
2. Refrigerating the dough balls before baking helps the cookies keep their shape and prevents spreading.
3. Rolling the cookies in powdered sugar twice ensures a perfect snowy coating.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Method: Dessert/Cookie
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 6g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg