Raspberry Filled Almond Snow Cookies Recipe

Introduction

These easy raspberry almond snow cookies require just five ingredients for a delightful treat that combines nutty almond flavor with sweet raspberry filling. The simple preparation makes them perfect for holiday baking or anytime you want an elegant cookie without the fuss. For another delicious raspberry dessert, try this Chocolate Raspberry Truffle Cake Recipe.

Ingredients

These Raspberry Filled Almond Snow Cookies combine buttery almond dough with sweet-tart raspberry filling, creating a delicate, melt-in-your-mouth treat that’s perfect for holiday baking.

• 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
• 1/2 teaspoon almond extract
• 1/4 cup seedless raspberry jam
• Powdered sugar for coating

Timing

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

Context: These Raspberry Filled Almond Snow Cookies come together about 20% faster than similar filled cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare the Almond Cookie Dough

In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Add finely ground almonds, vanilla extract, and a pinch of salt, mixing until well combined. Gradually incorporate all-purpose flour until a soft, pliable dough forms.

Tip: Ensure your butter is at room temperature (around 68°F/20°C) for optimal creaming and to prevent the dough from cracking when shaped.

Step 2 — Chill the Dough

Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to roll and handle without sticking.

Tip: For best results, chill the dough until it is firm to the touch but not rock hard, which typically takes 30–45 minutes in the refrigerator.

Step 3 — Roll and Cut the Cookies

On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. Use a round cookie cutter to cut out an even number of circles. Then, use a smaller cutter or the wide end of a piping tip to create a window in half of the circles.

Tip: If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes to firm up again.

Step 4 — Fill with Raspberry Jam

Place the solid cookie circles on a parchment-lined baking sheet. Spoon about ½ teaspoon of raspberry jam into the center of each, leaving a small border around the edges to prevent leaking.

Tip: Use a thick, seedless raspberry jam for the filling to minimize spreading and ensure a clean, flavorful burst in every Raspberry Filled Almond Snow Cookie.

Step 5 — Assemble the Cookies

Carefully place the windowed cookie circles on top of the jam-filled bases. Gently press the edges together to seal, ensuring the raspberry filling is visible through the cut-out center.

Tip: If the edges aren’t sticking, you can lightly moisten them with water or beaten egg white before pressing to create a secure seal.

Step 6 — Bake to Perfection

Bake the assembled cookies in a preheated 350°F (175°C) oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale on top with the raspberry filling bubbling slightly.

Tip: Rotate the baking sheet halfway through baking for even browning. The cookies will continue to firm up as they cool, so avoid overbaking.

Step 7 — Cool and Dust

Allow the Raspberry Filled Almond Snow Cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar through a fine-mesh sieve.

Tip: For the signature snow-covered look, dust the cookies just before serving to prevent the sugar from dissolving into the jam.

Nutritional Information

Calories	98
Protein	1.5g
Carbohydrates	12g
Fat	5g
Fiber	0.8g
Sodium	45mg

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 natural protein boost.
• Coconut sugar instead of granulated sugar — Offers lower glycemic impact with subtle caramel notes that complement the raspberry filling.
• Greek yogurt instead of butter — Provides protein-rich, lower-fat alternative while maintaining moisture in your Raspberry Filled Almond Snow Cookies.
• Chia seed jam instead of traditional raspberry preserves — Reduces sugar content and adds omega-3s while keeping the fruity filling.
• Egg whites instead of whole eggs — Lowers cholesterol and fat content while helping the cookies maintain their light, snow-like texture.
• Unsweetened applesauce instead of oil — Cuts fat significantly while adding natural sweetness and moisture to the cookie dough.
• Vanilla protein powder blended with almond flour — Boosts protein content substantially without compromising the delicate almond flavor.
• Reduced-sodium baking powder — Lowers sodium content while still providing the necessary lift for these delicate cookies.

Serving Suggestions

• Pair these Raspberry Filled Almond Snow Cookies with a hot cup of Earl Grey tea or a rich dark roast coffee to complement the nutty almond flavor and bright raspberry filling.
• Serve as an elegant dessert at holiday gatherings or afternoon tea parties, where their delicate appearance and festive name add a special touch.
• Create a beautiful cookie platter by arranging Raspberry Filled Almond Snow Cookies alongside shortbread, chocolate-dipped biscuits, and other complementary treats.
• For a festive winter presentation, dust the cookies with a light sprinkle of powdered sugar just before serving to enhance their “snowy” look.
• Offer these cookies as a sweet ending to a Mediterranean-inspired meal, as the almond and fruit flavors pair wonderfully with flavors like orange, honey, and pistachio.
• Package Raspberry Filled Almond Snow Cookies in decorative boxes or tins to give as homemade edible gifts during the holiday season.

These Raspberry Filled Almond Snow Cookies are versatile enough for both casual snacking and formal occasions, and their charming look makes them a standout on any dessert table.

Common Mistakes to Avoid

• Mistake: Using warm butter, which causes cookies to spread too much and lose their delicate shape. Fix: Ensure all butter and ingredients are thoroughly chilled before mixing.
• Mistake: Overfilling with raspberry jam, leading to leakage and burning during baking. Fix: Use only a scant ¼ teaspoon of jam per cookie to contain the filling.
• Mistake: Skipping the almond flour sifting step, resulting in a gritty, uneven cookie texture. Fix: Always sift almond flour with the all-purpose flour for a fine, consistent crumb.
• Mistake: Overmixing the dough, which develops gluten and makes the cookies tough instead of tender. Fix: Mix just until the flour disappears and the dough comes together.
• Mistake: Baking on a warm baking sheet, causing the cookies to start melting before they even hit the oven. Fix: Always use cool baking sheets or chill them between batches.
• Mistake: Rolling dough balls that are too large, creating oversized cookies that don’t bake evenly. Fix: Use a small cookie scoop or tablespoon measure for uniform, one-inch dough balls.
• Mistake: Not creating a deep enough thumbprint, so the jam has nowhere to go and spills over. Fix: Make a clear, deep indentation with your thumb or the back of a small spoon.
• Mistake: Underbaking, which leaves the centers raw and prevents the signature snow-like texture from forming. Fix: Bake until the edges are lightly golden and the bottoms are firm.
• Mistake: Using runny, non-thickened raspberry jam that doesn’t set properly after cooling. Fix: Opt for a thick seedless raspberry jam or briefly cook down a runny jam to thicken it.

Storing Tips

• Fridge: Store Raspberry Filled Almond Snow Cookies in an airtight container for up to 5 days.
• Freezer: Place cookies in a freezer-safe container or bag for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–7 minutes until heated through.

Always cool cookies completely before storing. For food safety, ensure reheated Raspberry Filled Almond Snow Cookies reach an internal temperature of at least 165°F if they contain perishable fillings.

Conclusion

We hope you enjoy baking these delightful Raspberry Filled Almond Snow Cookies! If you love raspberry and almond flavors, you might also enjoy our Chocolate Raspberry Crumb Bars Recipe. Please leave a comment with your results or subscribe for more delicious recipes!

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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 strawberry or apricot. The almond cookie base pairs well with many fruit preserves. However, using raspberry jam gives the classic taste for Raspberry Filled Almond Snow Cookies.

How do I prevent the cookies from breaking when filling them?

Ensure your almond dough is properly chilled before rolling and cutting to make it less sticky. Use a gentle hand when sandwiching the cookies with jam. This careful handling helps keep your Raspberry Filled Almond Snow Cookies intact.

Can I make these cookies ahead of time for a holiday gathering?

Absolutely, these cookies are perfect for making in advance. Store the baked and filled Raspberry Filled Almond Snow Cookies in an airtight container at room temperature. They will stay fresh and delicious for several days.