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Raspberry-Filled Almond Snow Cookies

Buttery, nutty almond snowball cookies filled with sweet raspberry jam and rolled in powdered sugar for a festive, snowy finish.

  • Total Time: 1 hour 32 minutes
  • Yield: 18 1x

Ingredients

Scale
  • 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

Instructions

  1. In a bowl, stir together the flour and salt.
  2. In another bowl, cream the butter and powdered sugar with an electric mixer until light and fluffy.
  3. Add the almond extract and mix well.
  4. Gradually add the flour mixture to the butter mixture and beat on low speed just until combined.
  5. Stir in the toasted ground almonds.
  6. Take two 1-inch pieces of dough and roll each into balls.
  7. Create a hollow in each dough ball with your fingers and add about 1/2 teaspoon of raspberry jam into one hollow.
  8. Place the other dough ball on top and pinch the edges to seal the jam inside.
  9. Gently reshape into a ball and place on a parchment-lined baking sheet.
  10. Repeat with remaining dough.
  11. Refrigerate the shaped cookies for 1 to 2 hours to help them hold their shape.
  12. Preheat oven to 350°F (175°C).
  13. Bake cookies for 11 to 12 minutes, until the bottoms are lightly golden.
  14. While still warm, roll the cookies in powdered sugar for the first coating.
  15. Let cool completely, then roll again in powdered sugar for a snowy finish.

Notes

Toasting and grinding the almonds enhances the nutty flavor and texture. Chilling the dough before baking helps the cookies maintain their shape. Rolling the cookies twice in powdered sugar creates the classic snowball appearance.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 8g
  • Sodium: 40mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg