Raspberry-Filled Almond Snow Cookies Recipe

Introduction

This Raspberry-Filled Almond Snow Cookies Recipe delivers delightful, tender cookies with a sweet jam center. They are incredibly quick to prepare, making them perfect for holiday baking or a simple treat. If you enjoy these, you might also like these Best Thumbprint Cookies – Easy Jam Cookie Recipe or these Easy Raspberry Crumble Cookies Recipe.

Ingredients

These Raspberry-Filled Almond Snow Cookies combine a buttery, nutty dough with a sweet-tart raspberry center for a truly delightful treat.

• 1 ½ cups all-purpose flour
• 1 cup almond flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ cup raspberry jam (preferably seedless)
• 1 tsp cornstarch
• 1 tbsp lemon juice
• ½ cup powdered sugar (for rolling)

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This recipe for Raspberry-Filled Almond Snow Cookies is approximately 20% faster than similar recipes, making it an efficient choice for holiday baking.

Step-by-Step Instructions

Step 1 — Prepare the Almond Dough

In a food processor, combine almond flour, all-purpose flour, sugar, and a pinch of salt. Pulse a few times to mix the dry ingredients evenly. Add cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.

Tip: Ensure your butter is very cold to achieve a flaky texture in the final Raspberry-Filled Almond Snow Cookies. Add a teaspoon of ice water at a time, pulsing just until the dough comes together when pinched.

Step 2 — Chill the Dough

Turn the dough out onto a clean surface and gently knead it into a cohesive ball. Flatten the ball into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.

This chilling period is crucial as it allows the gluten to relax and the butter to firm up, making the dough much easier to roll out without sticking.

Step 3 — Roll and Cut the Cookies

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cookie cutter (approximately 2-inch diameter) to cut out as many circles as possible.

For half of the circles, use a smaller cutter or the wide end of a piping tip to cut a small hole from the center; these will be the tops of your Raspberry-Filled Almond Snow Cookies. Re-roll the scraps as needed.

Step 4 — Assemble with Raspberry Filling

Place the solid dough circles on a parchment-lined baking sheet. Spoon about 1/2 teaspoon of raspberry jam or preserves into the center of each circle, leaving a small border around the edge.

Gently place a cut-out circle (the top) over each jam-topped base. Use your fingers to press the edges together to seal the Raspberry-Filled Almond Snow Cookies, ensuring the jam is enclosed.

Step 5 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the assembled cookies for 12-15 minutes, or until the edges are just beginning to turn a light golden brown.

Tip: The cookies may look soft when you take them out, but they will firm up as they cool. Avoid overbaking to maintain a tender, melt-in-your-mouth texture.

Step 6 — Cool and Dust

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Once completely cool, dust the tops of your Raspberry-Filled Almond Snow Cookies generously with powdered sugar for that classic “snowy” appearance.

Nutritional Information

Calories	145
Protein	2g
Carbohydrates	18g
Fat	7g
Fiber	1g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour for All-Purpose Flour — Creates a gluten-free version with a richer, nuttier flavor that complements the almond base of these Raspberry-Filled Almond Snow Cookies.
• Coconut Oil for Butter — A simple dairy-free swap that adds a subtle, sweet coconut note to the cookie dough.
• Erythritol or Monk Fruit for Granulated Sugar — These sugar alternatives offer a lower-carb option while still providing sweetness without spiking blood sugar.
• Chia Seed Jam for Raspberry Preserves — Make a quick jam by mashing raspberries with chia seeds to reduce added sugar and increase fiber in the filling.
• Vanilla Protein Powder for a Portion of Flour — Boost the protein content by replacing up to a quarter of the flour with a unflavored or vanilla protein powder for a more satisfying treat.
• Unsalted Butter and Low-Sodium Baking Soda — Using unsalted butter and ensuring your leavening agents are low-sodium can significantly reduce the overall sodium content of the cookies.
• Greek Yogurt for a Portion of Butter — Substituting some of the fat with plain Greek yogurt can create a slightly cake-like, moist texture while adding protein and reducing calories.

Serving Suggestions

• Pair these elegant Raspberry-Filled Almond Snow Cookies with a cup of hot Earl Grey tea or a rich, dark roast coffee to complement the nutty almond and sweet raspberry flavors.
• Serve them as a delightful dessert at a holiday cookie exchange or a festive afternoon tea party, where their snowy appearance adds a touch of winter magic.
• Create a beautiful dessert platter by arranging the cookies alongside other complementary treats like dark chocolate truffles and citrus-infused shortbread.
• For a special breakfast or brunch, offer these Raspberry-Filled Almond Snow Cookies with a glass of cold milk or a mimosa for a celebratory start to the day.
• Garnish individual serving plates with a light dusting of powdered sugar and a few fresh raspberries to enhance the visual appeal and hint at the filling.
• Package these delicate cookies in a decorative tin or a clear cellophane bag tied with a ribbon for a thoughtful and delicious homemade gift.

However you choose to serve them, these Raspberry-Filled Almond Snow Cookies are sure to be a memorable treat.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents the almond snow cookie dough from creaming properly. Fix: Ensure your butter is softened to room temperature for a light, tender crumb.
• Mistake: Overmixing the dough after adding the flour, which develops gluten and makes the cookies tough. Fix: Mix just until the flour is incorporated to keep the texture delicate.
• Mistake: Adding too much raspberry filling, causing it to leak and burn during baking. Fix: Use a precise ½ teaspoon of filling per cookie and ensure it’s fully enclosed.
• Mistake: Skipping the chilling step, resulting in cookies that spread too thin. Fix: Chill the dough for at least 30 minutes to help the cookies hold their shape.
• Mistake: Baking on a warm baking sheet, which causes the bottom of the cookies to bake unevenly. Fix: Always allow your baking sheets to cool completely between batches.
• Mistake: Overbaking the Raspberry-Filled Almond Snow Cookies, leading to a dry, crumbly texture. Fix: Bake just until the edges are lightly golden; they will continue to set as they cool.
• Mistake: Using a watery raspberry jam that thins out and soaks into the dough. Fix: Opt for a thick, high-quality preserves or reduce runny jam in a pan first.
• Mistake: Rolling the dough balls in powdered sugar only once, resulting in a pale finish. Fix: Roll the baked cookies in powdered sugar a second time while still warm for a snowy appearance.

Storing Tips

• Fridge: Store your Raspberry-Filled Almond Snow Cookies in an airtight container in the refrigerator for up to 1 week. This keeps the delicate almond cookie and raspberry filling fresh.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They will keep for up to 3 months.
• Reheat: To restore their just-baked texture, reheat frozen or refrigerated Raspberry-Filled Almond Snow Cookies in a 300°F (150°C) oven for 5-10 minutes, or until warmed through.

Always allow the cookies to cool completely before storing to prevent condensation. For food safety, ensure any reheated cookies reach an internal temperature of at least 165°F (74°C) if they contain perishable ingredients.

Conclusion

We hope you enjoy making and sharing these delightful Raspberry-Filled Almond Snow Cookies. If you’re looking for another fantastic raspberry dessert, try our Lemon Raspberry Meringue Cheesecake Recipe. Don’t forget to rate this recipe and leave a comment below with your results!

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FAQs

Can I make Raspberry-Filled Almond Snow Cookies ahead of time?

Yes, you can prepare these cookies in advance. The dough can be refrigerated for up to 3 days before baking. Baked Raspberry-Filled Almond Snow Cookies also freeze beautifully for up to 3 months.

What is the best way to prevent the raspberry filling from leaking?

Ensure the dough is properly chilled so it’s firm when shaping. Seal the edges of the dough around the filling completely and avoid overfilling. This technique helps keep the raspberry filling inside your Raspberry-Filled Almond Snow Cookies during baking.

Can I use a different type of nut or jam for this recipe?

You can substitute almonds with other finely ground nuts like hazelnuts or walnuts. For the filling, other seedless jams like apricot or blackberry work well, though the flavor will change. The classic taste of Raspberry-Filled Almond Snow Cookies comes from the almond and raspberry combination.