Raspberry-Filled Almond Snow Cookies Recipe

Introduction

These Raspberry-Filled Almond Snow Cookies are a delightful treat combining buttery almond flavor with sweet raspberry filling. The simple recipe yields tender, melt-in-your-mouth cookies perfect for holiday baking or everyday enjoyment. For another fruity dessert idea, try this When apple pie meets tacos you know its going to be good. Crispy cinnamon taco shells filled with creamy apple pie filling and topped with whipped cream and caramel sauce. Your new favorite fall dessert. These elegant cookies come together easily and make wonderful edible gifts.

Ingredients

These Raspberry-Filled Almond Snow Cookies combine buttery almond dough with sweet-tart raspberry filling, creating a delicate melt-in-your-mouth texture and festive snowy appearance.

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

Timing

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

Context: These Raspberry-Filled Almond Snow Cookies take about 20% less time to prepare compared to many similar filled cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare the Almond Cookie Dough

Combine almond flour, all-purpose flour, powdered sugar, and salt in a food processor. Pulse briefly to mix. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add egg yolk and almond extract, then pulse until the dough just comes together. Tip: Avoid overmixing to keep the Raspberry-Filled Almond Snow Cookies tender.

Step 2 — Chill the Dough

Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

Chilling prevents the dough from spreading too much during baking, ensuring your Raspberry-Filled Almond Snow Cookies hold their shape.

Step 3 — Roll and Cut the Cookies

On a floured surface, roll the chilled dough to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out circles, re-rolling scraps as needed.

For half of the circles, cut out a smaller shape (like a heart or star) from the center—these will be the tops of your Raspberry-Filled Almond Snow Cookies.

Step 4 — Assemble with Raspberry Filling

Place the solid cookie rounds on a parchment-lined baking sheet. Spoon about ½ teaspoon of raspberry jam onto the center of each, leaving a small border.

Gently press a cut-out cookie top over each jam-covered base, sealing the edges lightly. Be careful not to let the jam spill over.

Step 5 — Bake to Perfection

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

Watch for the jam to bubble slightly—this indicates doneness. Rotate the pan halfway through for even browning.

Step 6 — Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot, so handle with care.

Once completely cool, dust the tops generously with powdered sugar for a snowy finish. Serve your Raspberry-Filled Almond Snow Cookies at room temperature.

Nutritional Information

Calories	95
Protein	1.5g
Carbohydrates	12g
Fat	5g
Fiber	0.5g
Sodium	35mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb version with nutty flavor.
• Protein powder — Replace a portion of the almond flour with unflavored protein powder to boost protein content without altering the delicate texture.
• Chia seed jam — Swap traditional raspberry filling for a chia seed jam using fresh raspberries and natural sweeteners to reduce sugar and add fiber.
• Coconut oil — Substitute butter with coconut oil for a dairy-free alternative that maintains a rich, crumbly cookie texture.
• Monk fruit sweetener — Use monk fruit sweetener in place of granulated sugar for a lower-carb, zero-calorie sweetening option.
• Unsweetened applesauce — Replace some of the fat in the dough with unsweetened applesauce to reduce calories while keeping the cookies moist.
• Low-sodium baking powder — Opt for low-sodium or sodium-free baking powder to reduce the overall sodium content of your Raspberry-Filled Almond Snow Cookies.
• Egg white powder — Use egg white powder instead of whole eggs for a fat-free protein boost that still provides structure.

Serving Suggestions

• Pair these Raspberry-Filled Almond Snow Cookies with a hot cup of Earl Grey tea or freshly brewed coffee to complement their nutty flavor and fruity filling.
• Serve as an elegant dessert at holiday gatherings, bridal showers, or afternoon tea parties where their delicate appearance shines.
• Create a festive cookie platter by arranging Raspberry-Filled Almond Snow Cookies alongside shortbread, chocolate-dipped biscuits, and spiced gingerbread.
• Accompany with a glass of dessert wine, such as Moscato or Riesling, to enhance the raspberry notes in these almond cookies.
• Offer with a scoop of vanilla bean ice cream or a dollop of whipped cream for a simple yet decadent treat.
• Present on a tiered stand with doily liners to highlight the snowy, powdered sugar coating of these Raspberry-Filled Almond Snow Cookies.

For a polished finish, dust the Raspberry-Filled Almond Snow Cookies with a light sprinkle of powdered sugar just before serving to maintain their fresh, snowy look.

Common Mistakes to Avoid

• Mistake: Using cold butter, which prevents proper creaming and leads to dense cookies. Fix: Always use room-temperature butter for a light, airy texture.
• Mistake: Overmixing the almond flour dough, which develops gluten and makes cookies tough. Fix: Mix just until the ingredients are combined to keep them tender.
• Mistake: Overfilling with raspberry jam, causing leaks and messy baking. Fix: Use a teaspoon of jam per cookie and leave a border to contain the filling.
• Mistake: Skipping the chilling step, resulting in cookies that spread too much. Fix: Chill the dough for at least 30 minutes to help the cookies hold their shape.
• Mistake: Baking on a warm sheet, which encourages premature spreading. Fix: Always use a cool baking sheet for each batch to maintain control.
• Mistake: Overbaking, which dries out the delicate almond cookies. Fix: Bake just until the edges are lightly golden for a soft, melt-in-your-mouth result.
• Mistake: Using runny jam that soaks into the dough instead of staying centered. Fix: Opt for thick preserves or briefly cook jam to reduce moisture.
• Mistake: Not sealing the dough properly around the filling, leading to burst cookies. Fix: Pinch the edges firmly and roll into a smooth ball to encase the jam.

Storing Tips

• Fridge: Store Raspberry-Filled Almond Snow Cookies in an airtight container for up to 5 days. Refrigerate promptly to keep the raspberry filling fresh.
• Freezer: Freeze in a single layer before transferring to a freezer bag or airtight container. They will keep for up to 3 months.
• Reheat: Warm in a 300°F (150°C) oven for 5–8 minutes until heated through. Ensure the internal temperature reaches 165°F (74°C) for food safety if previously refrigerated or frozen.

Always let Raspberry-Filled Almond Snow Cookies cool completely before storing to prevent sogginess and maintain their delicate texture.

Conclusion

We hope you love baking these delightful Raspberry-Filled Almond Snow Cookies as much as we do! If you’re a fan of raspberry desserts, you might also enjoy our Lemon Raspberry Cheesecake with Pistachio Crumb Recipe or Lemon Raspberry Layered Pie Recipe. Give this recipe a try and share your results in the comments below—don’t forget to subscribe for more sweet treats!

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FAQs

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

Yes, you can substitute the raspberry jam with other flavors like apricot or strawberry. The recipe for Raspberry-Filled Almond Snow Cookies works well with any seedless jam that has a thick consistency. Just ensure the flavor complements the almond dough.

How do I prevent the Raspberry-Filled Almond Snow Cookies from spreading too much while baking?

Chill the dough thoroughly before shaping and baking to help the cookies hold their shape. Also, make sure your butter is cool, not melted, when mixing the dough. Proper chilling is key for perfect Raspberry-Filled Almond Snow Cookies.

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

Yes, you can freeze the baked and cooled cookies in an airtight container for up to three months. Alternatively, freeze the shaped, unbaked dough balls and bake directly from frozen, adding a few extra minutes to the baking time.