Raspberry Filled Almond Snow Cookies Recipe

Introduction

These are the best Raspberry Almond Snow Cookies—a simple 5-ingredient treat that’s perfect for holiday baking or any sweet craving. The buttery almond cookies with their vibrant raspberry filling are both elegant and easy to make. For more delightful cookie ideas, try the Meltaway Brownie Cookies Recipe or explore other raspberry desserts like the Lemon Raspberry Swirl Cheesecake Recipe.

Ingredients

These delicate Raspberry Filled Almond Snow Cookies feature a buttery almond shortbread base with a sweet-tart raspberry center, creating a perfect balance of textures and flavors that melt in your mouth.

• 1 cup unsalted butter, softened
• ½ cup confectioners sugar
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 1 ½ cups almond flour
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt
• ½ cup seedless raspberry preserves
• 1 teaspoon cornstarch
• Powdered sugar for coating
• Pinch of almond flour for coating

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 than similar filled cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare the Almond Cookie Dough

In a large bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 1 teaspoon almond extract and ¼ teaspoon salt until fully incorporated.

Gradually mix in 2 cups all-purpose flour until a soft, cohesive dough forms. Avoid overmixing to keep the cookies tender. If the dough feels too sticky, chill it for 15–20 minutes before rolling.

Step 2 — Shape the Dough into Balls

Scoop about 1 tablespoon of dough per cookie and roll into smooth, even balls. Place them 2 inches apart on parchment-lined baking sheets.

For uniform baking, ensure all dough balls are the same size. Lightly dampen your hands if the dough sticks while rolling.

Step 3 — Create Indentations for Filling

Use your thumb or the back of a small spoon to press a deep, wide well into the center of each dough ball. Make sure the sides are thick enough to hold the raspberry filling without breaking.

If the dough cracks, gently pinch it back together. Chilled dough is less likely to tear during this step.

Step 4 — Fill with Raspberry Preserves

Spoon about ½ teaspoon of raspberry preserves or jam into each indentation. Do not overfill, as the jam may bubble over during baking.

For a neat finish, use a piping bag or a small spoon. Seedless raspberry jam works well for a smooth texture.

Step 5 — Bake to Perfection

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

The cookies are done when the bottoms are lightly browned and the filling is bubbly. Rotate the baking sheet halfway through for even browning.

Step 6 — Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up and prevents breaking.

The raspberry filling will be very hot initially, so avoid handling the cookies until fully cooled.

Step 7 — Dust with Powdered Sugar

Once completely cool, generously dust the Raspberry Filled Almond Snow Cookies with powdered sugar using a fine-mesh sieve.

For a snowy effect, dust just before serving. If storing, wait to add powdered sugar until ready to enjoy to prevent absorption.

Step 8 — Store or Serve

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.

These Raspberry Filled Almond Snow Cookies also freeze well. Freeze undusted cookies in a single layer before transferring to a freezer-safe bag.

Nutritional Information

Calories	125
Protein	2g
Carbohydrates	15g
Fat	6g
Fiber	1g
Sodium	45mg

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 enhanced nutty flavor.
• Protein Powder — Replace a portion of the flour with unflavored protein powder to boost protein content while maintaining texture.
• Stevia or Monk Fruit — Swap sugar with stevia or monk fruit sweetener for a lower-carb, low-glycemic option that keeps sweetness.
• Coconut Oil — Use coconut oil instead of butter for a dairy-free alternative that adds a subtle tropical note.
• Chia Seed Jam — Make raspberry filling with chia seeds and fresh raspberries instead of sugary preserves for lower sugar and added fiber.
• Low-Sodium Baking Powder — Choose low-sodium baking powder to reduce sodium content without affecting leavening.
• Greek Yogurt Filling — Mix Greek yogurt with raspberry puree for a protein-rich, lower-fat filling alternative.
• Oat Flour — Substitute all-purpose flour with oat flour for a gluten-free, fiber-rich base with a mild, wholesome taste.

Serving Suggestions

• Pair Raspberry Filled Almond Snow Cookies with a hot cup of Earl Grey tea or a glass of cold milk for a comforting treat.
• Serve these elegant cookies at holiday gatherings, bridal showers, or afternoon tea parties for a festive touch.
• Arrange Raspberry Filled Almond Snow Cookies on a tiered dessert stand alongside macarons and shortbread for visual appeal.
• Offer them as a sweet ending to a dinner party, accompanied by a dessert wine or coffee.
• Pack them in decorative boxes or cellophane bags as homemade gifts for friends and neighbors.
• Create a cookie platter with varying textures and flavors, letting Raspberry Filled Almond Snow Cookies be the star.

For an extra special presentation, dust the Raspberry Filled Almond Snow Cookies lightly with powdered sugar just before serving to enhance their snowy appearance.

Common Mistakes to Avoid

• Mistake: Using warm almond dough, which causes cookies to spread and lose their delicate shape. Fix: Always chill the dough thoroughly before rolling and cutting to maintain clean edges.
• Mistake: Overfilling with raspberry jam, leading to leakage and burnt, sticky bottoms. Fix: Use a scant ¼ teaspoon of filling per cookie and ensure a good seal.
• Mistake: Skipping the almond flour sifting step, resulting in a gritty, uneven cookie texture. Fix: Sift almond flour with the all-purpose flour for a consistently fine, tender crumb.
• Mistake: Rolling the dough too thin, making the cookies fragile and prone to breaking when filled. Fix: Aim for a consistent ¼-inch thickness for a sturdy yet delicate cookie.
• Mistake: Not using a confectioners’ sugar coating immediately after baking, causing it to dissolve into the cookie. Fix: Roll the warm cookies in powdered sugar right out of the oven for that classic “snowy” look.
• Mistake: Using runny, room-temperature jam that soaks into the dough instead of staying contained. Fix: Chill your raspberry jam beforehand or use a thicker preserves for better control.
• Mistake: Overworking the almond dough, which develops gluten and makes cookies tough. Fix: Mix just until the dough comes together and handle it as little as possible.
• Mistake: Baking on a dark-colored sheet, which promotes over-browning on the bottoms. Fix: Use light-colored aluminum baking sheets for even, gentle baking.

Storing Tips

• Fridge: Store Raspberry Filled Almond Snow Cookies in an airtight container for up to 7 days. Refrigerate promptly to maintain freshness.
• Freezer: Freeze Raspberry Filled Almond Snow Cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
• Reheat: Warm Raspberry Filled Almond Snow Cookies in a 300°F oven for 5-7 minutes until heated through. Ensure internal temperature reaches 165°F for food safety.

Proper storage keeps your Raspberry Filled Almond Snow Cookies delicious and safe to enjoy.

Conclusion

We hope you love baking these Raspberry Filled Almond Snow Cookies as much as we do! If you enjoy raspberry desserts, you might also like our Lemon Raspberry Meringue Cheesecake Recipe. Give this recipe a try, and don’t forget to rate it or share your results in the comments below. Happy baking!

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FAQs

Can I use a different jam for Raspberry Filled Almond Snow Cookies?

Yes, you can substitute the raspberry filling with another flavor like apricot or strawberry. However, the distinct taste of Raspberry Filled Almond Snow Cookies comes from the raspberry jam, so the flavor profile will change.

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

Ensure your cookie dough is properly chilled before rolling and cutting. Handle the baked cookie halves gently when sandwiching with jam to keep your Raspberry Filled Almond Snow Cookies intact.

Can I make these cookies ahead of time?

Yes, Raspberry Filled Almond Snow Cookies store well. Keep them in an airtight container at room temperature for up to a week, or freeze the unfilled baked cookies for longer storage.