Raspberry Filled Almond Snow Cookies Recipe

Introduction

These Easy Raspberry Almond Snow Cookies require just five simple ingredients for a delightful holiday treat. The buttery almond cookies are filled with sweet raspberry jam and dusted with powdered sugar for a snowy finish. For more raspberry desserts, try These Chocolate Raspberry Crumb Bars Recipe or this White Chocolate Dream Cheesecake Recipe.

Ingredients

These Raspberry Filled Almond Snow Cookies feature a buttery almond dough with a sweet-tart raspberry center, creating a delicate texture and festive appearance when dusted with powdered sugar.

• 1/2 cup raw almonds
• 1 stick 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	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This Raspberry Filled Almond Snow Cookies recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Almond Cookie Dough

Combine 2 cups almond flour, ¼ cup powdered sugar, and ¼ teaspoon salt in a mixing bowl. Add ½ cup softened unsalted butter and 1 teaspoon vanilla extract. Mix until a soft, pliable dough forms.

Tip: If the dough feels too sticky, chill it for 15 minutes before rolling. This makes it easier to handle without adding extra flour.

Step 2 — Shape the Dough into Discs

Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper to ¼-inch thickness. Use a 2-inch round cookie cutter to cut out circles.

Save the scraps to reroll for more cookies. Work quickly to keep the dough cool.

Step 3 — Add the Raspberry Filling

Place ½ teaspoon raspberry jam or preserves in the center of half the cookie circles. Leave a small border around the edges to prevent leaking.

Use thick preserves for best results—avoid runny fillings, which can cause the cookies to burst during baking.

Step 4 — Assemble the Cookies

Top each jam-filled circle with a plain dough circle. Gently press the edges together to seal. Use a fork to crimp the edges for a decorative finish.

Ensure the edges are fully sealed to keep the raspberry filling inside while baking.

Step 5 — Chill Before Baking

Arrange the assembled Raspberry Filled Almond Snow Cookies on a parchment-lined baking sheet. Chill in the refrigerator for 20 minutes.

Chilling helps the cookies hold their shape and prevents spreading, giving you neat, defined edges.

Step 6 — Bake to Perfection

Preheat the oven to 325°F (165°C). Bake the cookies for 12–15 minutes, until the edges are lightly golden.

Watch for slight browning as a doneness cue—overbaking can make the almond cookies dry.

Step 7 — Cool and Dust with Powdered Sugar

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

Dusting after cooling prevents the sugar from melting into the cookies, giving them a snowy appearance.

Step 8 — Serve and Store

Serve your Raspberry Filled Almond Snow Cookies at room temperature. Store in an airtight container at room temperature for up to 5 days.

Layer cookies with parchment paper to keep the powdered sugar from smudging.

Nutritional Information

Calories	98
Protein	1.8g
Carbohydrates	12.5g
Fat	4.9g
Fiber	0.6g
Sodium	42mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour instead of all-purpose flour — Creates a gluten-free version with enhanced nutty flavor and more protein.
• Greek yogurt instead of butter — Reduces fat content while adding protein and keeping the cookies moist.
• Monk fruit sweetener instead of sugar — Lowers the carbohydrate content without sacrificing sweetness.
• Chia seed jam instead of raspberry preserves — Provides a lower-sugar filling with added fiber and omega-3s.
• Coconut oil instead of butter — Makes the Raspberry Filled Almond Snow Cookies dairy-free with a subtle tropical note.
• Egg whites instead of whole eggs — Reduces fat and cholesterol while maintaining structure.
• Vanilla protein powder blended into the dough — Boosts protein content and adds a rich vanilla aroma.
• Unsalted butter and no-added-salt almond flour — Creates a low-sodium version perfect for restricted diets.

Serving Suggestions

• Pair with hot Earl Grey tea or a light sparkling rosé to complement the raspberry filling.
• Serve alongside vanilla bean ice cream for a delightful dessert pairing.
• Offer with coffee or espresso for an elegant afternoon treat.
• Arrange on a tiered stand for holiday parties or bridal showers.
• Garnish plates with powdered sugar and fresh mint sprigs for visual appeal.
• Package in decorative tins as edible gifts for neighbors and friends.

These Raspberry Filled Almond Snow Cookies shine when presented on simple white or pastel-colored plates to highlight their delicate appearance and festive snowy look.

Common Mistakes to Avoid

• Mistake: Overmixing the almond dough, which develops gluten and makes cookies tough. Fix: Mix just until combined; the dough should remain crumbly and tender.
• Mistake: Using warm butter, causing the dough to spread excessively during baking. Fix: Ensure butter is cold and work quickly to keep the dough chilled before baking.
• Mistake: Overfilling with raspberry jam, leading to leakage and messy cookies. Fix: Use only ½ teaspoon of jam per cookie and leave a border to seal properly.
• Mistake: Skipping the almond flour sifting step, resulting in grainy cookie texture. Fix: Sift almond flour with all-purpose flour to achieve a fine, smooth crumb.
• Mistake: Baking on a hot baking sheet, which causes the bottoms to burn. Fix: Always use cool baking sheets or line with parchment paper between batches.
• Mistake: Not chilling the dough, making it difficult to handle and shape. Fix: Refrigerate the dough for at least 30 minutes to firm up before filling and baking.
• Mistake: Overbaking the Raspberry Filled Almond Snow Cookies, causing them to dry out. Fix: Bake just until the edges are lightly golden; they will firm up as they cool.
• Mistake: Using runny jam that doesn’t hold its shape inside the cookie. Fix: Opt for thick raspberry preserves or briefly cook jam to reduce moisture.
• Mistake: Rolling dough too thick, so cookies don’t bake evenly or hold their shape. Fix: Roll to a consistent ¼-inch thickness for uniform baking and perfect sandwiching.
• Mistake: Rushing the cooling process, which can cause delicate cookies to break. Fix: Let Raspberry Filled Almond Snow Cookies cool completely on the baking sheet for structure.

Storing Tips

• Fridge: Store Raspberry Filled Almond Snow Cookies in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer before transferring to a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–7 minutes until heated through to at least 165°F for food safety.

Always cool your Raspberry Filled Almond Snow Cookies completely before storing to maintain texture and prevent condensation.

Conclusion

We hope you love making these delightful Raspberry Filled Almond Snow Cookies as much as we do. If you’re craving more raspberry treats, try our Chocolate Raspberry Magic Bars Recipe or No Bake Mini Lemon Raspberry Cheesecakes Recipe. Give this recipe a try, rate it, and subscribe for more delicious ideas!

Print

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 apricot or strawberry. The key is to use a thick, seedless jam to prevent the Raspberry Filled Almond Snow Cookies from becoming soggy during baking.

How should I store these cookies to keep them fresh?

Store the Raspberry Filled Almond Snow Cookies in an airtight container at room temperature. They will stay fresh for up to one week. For longer storage, you can freeze the cookies for up to three months.

Can I make the dough for Raspberry Filled Almond Snow Cookies ahead of time?

Yes, you can prepare the almond cookie dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to two days. Let the dough soften slightly at room temperature before rolling and filling.