If you’ve been searching for a sweet treat that perfectly balances nutty richness with fruity brightness, you’ve just found your new favorite: the Raspberry-Filled Almond Snow Cookies Recipe. These delicate, buttery cookies are like little pillows of joy, tender and crumbly with a luscious dollop of raspberry jam right at the center. The combination of finely ground almonds and powdered sugar creates a snow-dusted finish that feels both festive and comforting, making these cookies an irresistible pick-me-up for afternoon tea or a show-stopping addition to your holiday cookie platter.
Ingredients You’ll Need
What’s truly delightful about this recipe is how straightforward the ingredients are, yet each one plays a crucial role in building layers of flavor and texture. From the creamy butter that creates the cookie’s tender base to the almond flour that adds a lovely nutty undertone, you’ll appreciate how each component contributes to these perfect little snow-dusted delights.
- 1 cup unsalted butter, softened: Provides the rich, creamy base that makes these cookies melt in your mouth.
- 1/2 cup powdered sugar (plus more for dusting): Sweetens the dough and lends that signature snowy finish.
- 1 teaspoon vanilla extract: Adds warm, comforting notes that deepen the flavor.
- 1/2 teaspoon almond extract: Elevates the almond flavor, enhancing the cookie’s nutty profile.
- 2 1/4 cups all-purpose flour: The sturdy backbone that creates structure without overpowering softness.
- 1/2 teaspoon salt: Balances sweetness and brightens overall taste.
- 3/4 cup finely ground almonds or almond flour: Infuses a moist, tender crumb and subtle almond aroma.
- 1/2 cup seedless raspberry jam: The vibrant heart of the cookie, bursting with tart, fruity sweetness.
How to Make Raspberry-Filled Almond Snow Cookies Recipe
Step 1: Prep and Cream the Butter Mixture
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep things clean and prevent sticking. In a large bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy—that’s the secret to tender, melt-in-your-mouth cookies. Mixing in the vanilla and almond extracts now helps those flavors bloom beautifully throughout the dough.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds until evenly blended. This dry mixture will not only provide structure but also deliver that signature almond nuttiness that defines the Raspberry-Filled Almond Snow Cookies Recipe.
Step 3: Bring the Dough Together
Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms that holds together but isn’t sticky. The texture here is key; it should be pliable enough to scoop and shape without falling apart, ready to dance perfectly in the oven.
Step 4: Shape and Fill the Cookies
Using about one tablespoon of dough at a time, roll it into smooth balls. Then, create a small indentation in the center of each ball with your thumb or the back of a spoon—this little cup will hold the jewel-like dollop of raspberry jam. Place the cookie dough balls about two inches apart on your baking sheet to give them room to spread gently while baking.
Step 5: Bake and Finish
Bake the cookies for 12 to 14 minutes, watching closely for the bottoms to turn just golden and the dough to set. Once out of the oven, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The final magic touch? A generous dusting of powdered sugar that transforms these cookies into the snowy, festive delights that inspired their name.
How to Serve Raspberry-Filled Almond Snow Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a little more powdered sugar just before serving. You can also add a few whole toasted almonds nearby for an elegant contrast in texture and nutty aroma that will make every bite even more inviting.
Side Dishes
Pair these cookies with a steaming cup of herbal tea or rich coffee to complement the almond flavors and fruity raspberry filling. A scoop of vanilla ice cream or a dollop of whipped cream can turn this snack into an indulgent dessert experience.
Creative Ways to Present
Imagine arranging your Raspberry-Filled Almond Snow Cookies Recipe on a platter lined with fresh raspberry sprigs or edible flowers for a charming, rustic look. Alternatively, package them in pretty gift boxes tied with ribbon to share this homemade joy with friends and family—nothing says thoughtful like a homemade cookie gift!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay tender and flavorful for up to five days, perfect for nibbling over the course of a lovely week.
Freezing
If you want to make the Raspberry-Filled Almond Snow Cookies Recipe far ahead of time, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a sealed freezer bag or container. This method preserves their delicate texture and freshness for up to one month.
Reheating
When you’re ready to enjoy frozen cookies, just let them thaw at room temperature for about 30 minutes. For a freshly-baked warmth, pop them in a preheated 300°F (150°C) oven for 5 to 7 minutes—careful not to overheat and lose that tender crumb.
FAQs
Can I substitute almond flour with regular flour?
While you could use all-purpose flour only, the almond flour adds moisture and that signature nutty flavor essential to the Raspberry-Filled Almond Snow Cookies Recipe. Using all flour will result in a less tender cookie with a different flavor profile.
What if I don’t have raspberry jam?
Feel free to swap raspberry jam with other seedless jams like apricot, strawberry, or even cherry. Each brings its own twist to the cookies but keeps the same delightful burst of fruity sweetness.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free in its standard form. However, you can experiment with gluten-free flour blends to make a version suitable for gluten-free diets, though texture might vary slightly.
Can I use salted butter instead of unsalted?
Unsalted butter is preferred so you can control the salt level precisely, but if you only have salted butter, reduce or omit the additional salt in the recipe to keep flavors balanced.
How do I prevent the jam from tipping or burning?
Make sure not to overfill the indentation with jam and place cookies with enough space on the baking sheet to avoid spilling. The jam’s sugar helps it caramelize gently without burning if you keep the oven temperature steady at 350°F.
Final Thoughts
With their delicate crumb, nutty warmth, and sweet raspberry center, the Raspberry-Filled Almond Snow Cookies Recipe is a must-try for anyone who loves classic cookies with a gourmet touch. They’re simple enough for everyday baking yet special enough to gift or share at celebrations. So grab your ingredients and enjoy creating these little bites of happiness that will brighten any day or occasion!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats with a tender crumb and a delightful burst of raspberry jam in the center. Enhanced with the subtle flavors of vanilla and almond extracts and finished with a dusting of powdered sugar, they make a perfect festive dessert or a sweet snack any time of year.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and promote even baking.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, which helps create a tender texture for the cookies.
- Add extracts: Mix in the vanilla and almond extracts thoroughly to infuse the dough with rich flavor nuances.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour to evenly distribute the ingredients.
- Form the dough: Gradually add the dry ingredient mixture into the butter mixture, mixing gently until a soft, cohesive dough forms without overworking it.
- Scoop and shape: Use a tablespoon to scoop dough portions, roll each into a ball, and then press an indentation into the center of each ball with your thumb or the handle of a spoon, creating space for the jam filling.
- Fill the cookies: Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart, and fill each indentation with approximately 1/2 teaspoon of seedless raspberry jam.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the bottoms just start to turn golden and the cookies are set to the touch.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, generously dust the top of the cookies with additional powdered sugar for a snow-kissed appearance and extra sweetness.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Feel free to substitute raspberry jam with other seedless jams like apricot or strawberry depending on your preference.
- Using toasted almonds in the dough enhances the nutty flavor and adds a subtle crunch.
