Raspberry-filled almond snow cookies are a delightful, melt-in-your-mouth dessert perfect for any holiday season or special occasion. These sweet treats combine the delicate, nutty flavor of almonds with a tangy raspberry filling, creating a perfect balance of flavors and textures. Whether you’re baking for a holiday party, a family gathering, or just to satisfy your sweet tooth, these cookies will undoubtedly impress your guests and become a new favorite in your recipe collection.
Why You’ll Love Raspberry-Filled Almond Snow Cookies
- Perfect Combination of Flavors: The marriage of almond and raspberry is nothing short of spectacular. The rich, slightly sweet almond cookie base is complemented by the bright, tart raspberry filling, creating a cookie that’s full of depth and contrast.
- Snowy, Elegant Appearance: These cookies are dusted with powdered sugar, giving them a “snowy” look that makes them ideal for winter holidays like Christmas and New Year’s. Their delicate, snowy exterior makes them feel like a luxurious treat.
- Easy to Make: Despite their elegant appearance, these cookies are surprisingly simple to make. With just a few basic ingredients and a little time, you can create a batch of these irresistible delights that will look and taste like you spent hours in the kitchen.
- Perfect for Gifting: These raspberry-filled almond snow cookies make for a beautiful, thoughtful gift. Package them in a decorative tin or box, and they’re ready to be shared with family and friends.
Ingredients You’ll Need
To create these scrumptious raspberry-filled almond snow cookies, you will need the following ingredients:
- 1 cup of unsalted butter (softened)
- 2/3 cup of powdered sugar (plus extra for dusting)
- 1 teaspoon of almond extract
- 1 ½ cups of all-purpose flour
- ½ cup of ground almonds (or almond flour)
- ½ teaspoon of salt
- ½ cup of raspberry jam or preserves (for filling)
How to Make Raspberry-Filled Almond Snow Cookies
- Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the almond extract and mix to combine. Gradually add the flour, ground almonds, and salt. Mix until a dough forms. The dough will be soft but easy to handle. - Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up, making it easier to shape the cookies. - Shape the Cookies:
Preheat your oven to 350°F (175°C). Once the dough is chilled, roll it into small 1-inch balls. Using your finger or the back of a spoon, create a small indentation in the center of each dough ball. - Fill with Raspberry Jam:
Place a small teaspoon of raspberry jam or preserves into the indentation of each cookie. Be careful not to overfill, as the jam could leak out during baking. - Bake the Cookies:
Arrange the shaped cookies on a baking sheet lined with parchment paper, and bake them in the preheated oven for 10-12 minutes, or until the edges are lightly golden. - Cool and Dust with Powdered Sugar:
Allow the cookies to cool completely on a wire rack. Once cooled, generously dust the cookies with powdered sugar for that snowy finish.
Tips for Success
- Use High-Quality Raspberry Jam: The filling of these cookies is key to their flavor. Opt for a high-quality raspberry jam or preserves to ensure the best taste.
- Ground Almonds or Almond Flour: For the perfect almond flavor and texture, use finely ground almonds or almond flour. You can also grind your own almonds in a food processor for a fresher taste.
- Don’t Overfill the Jam: Too much filling can cause the cookies to overflow while baking, making a mess on the baking sheet. Use just a small amount of jam in each cookie.
Variations to Try
- Berry Medley: Instead of raspberry jam, try using a mix of different berry jams, such as strawberry, blueberry, or blackberry, for a fun twist on the classic.
- Chocolate Drizzle: After dusting the cookies with powdered sugar, drizzle them with a bit of melted chocolate for a more indulgent treat.
- Nut-Free Version: If you’re catering to guests with nut allergies, you can substitute ground almonds with oat flour for a similar texture.
Conclusion
Raspberry-filled almond snow cookies are a delicious and festive treat that’s perfect for any special occasion. With their perfect blend of almond and raspberry flavors, and their delicate, snowy appearance, they are sure to stand out at any gathering. Easy to make, customizable, and irresistibly tasty, these cookies will quickly become a favorite in your baking repertoire. Whether you’re gifting them to friends or enjoying them with family, raspberry-filled almond snow cookies will bring a touch of sweetness to any moment.
Serving and Storage Tips for Raspberry-Filled Almond Snow Cookies
Serving Tips:
- Presentation: Serve these raspberry-filled almond snow cookies on a festive platter or in a decorative tin to highlight their elegant, snowy appearance. Their delicate, powdered-sugar dusting makes them perfect for holiday gatherings, tea parties, or dessert tables.
- Pairing Suggestions: These cookies pair wonderfully with a hot beverage like tea, coffee, or hot chocolate. Their light and nutty flavor complements the richness of a warm drink, making them perfect for cozying up during chilly weather.
- Portion Size: These cookies are small and delicate, making them ideal for one or two bites. If serving them at a gathering, consider offering other treats as part of a dessert spread to give guests a variety of options.
Storage Tips:
- Room Temperature: Raspberry-filled almond snow cookies can be stored at room temperature for up to 3 days. Keep them in an airtight container to prevent them from becoming stale and to maintain their delicate texture.
- Refrigeration: If you need to store them for a longer period, you can refrigerate the cookies. Just make sure they’re fully cooled before placing them in an airtight container or wrapping them in wax paper to prevent the jam from becoming too sticky. They will last in the fridge for up to a week.
- Freezing: These cookies freeze very well, making them perfect for prepping in advance. After baking and cooling, place the cookies in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to serve, allow them to thaw at room temperature and dust with powdered sugar just before serving for that freshly baked look.
By following these simple storage tips, you can enjoy your raspberry-filled almond snow cookies long after they’ve been baked, keeping them fresh and delicious for days to come!
1. Can I make raspberry-filled almond snow cookies ahead of time?
Yes, you can make these cookies ahead of time! After baking and cooling, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 3 months. Just make sure to thaw them at room temperature before serving and dust with powdered sugar just before enjoying.
2. Can I use a different type of jam or preserve for the filling?
Absolutely! While raspberry jam is the traditional choice, you can use any berry jam or preserve you prefer, such as strawberry, blueberry, or blackberry. Experimenting with different flavors can add a unique twist to this recipe while maintaining the same delicious almond and jam combination.
3. How can I prevent the jam from leaking out of the cookies while baking?
To prevent the jam from overflowing, be careful not to overfill the cookies when adding the raspberry jam. A small teaspoon of jam is all you need in each indentation. If you’re worried about spillage, you can also slightly indent the cookie more before filling it to create a deeper well for the jam to sit in.
4. Can I make these cookies without almond flour?
Yes, if you don’t have almond flour or ground almonds, you can substitute it with an equal amount of all-purpose flour. Keep in mind that the texture and flavor may change slightly, as almond flour gives the cookies a slightly nutty taste and a more delicate texture.
Raspberry-Filled Almond Snow Cookies
These Raspberry-Filled Almond Snow Cookies are delicate, melt-in-your-mouth treats featuring a buttery almond-flavored dough filled with sweet raspberry jam. Rolled in powdered sugar, they resemble little snowballs, making them perfect for festive occasions or as a delightful homemade gift.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus extra for rolling
- 1 teaspoon almond extract
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- ½ cup (50g) finely ground almonds or almond flour
- ½ cup (160g) raspberry jam
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy.
- Mix in the almond extract until well combined.
- Gradually add the all-purpose flour, salt, and ground almonds, mixing until a soft dough forms.
- Chill the Dough:
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
- Place ½ teaspoon of raspberry jam in the center.
- Carefully fold the dough over the jam, rolling it into a ball to fully enclose the filling.
- Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 12-15 minutes or until the cookies are set but not browned.
- Remove from the oven and allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar:
- Once the cookies are completely cool, roll them in powdered sugar until they are generously coated.
Notes
- Ensure the raspberry jam is of good quality for the best flavor.
- If the dough becomes too soft to handle, return it to the refrigerator for a few minutes.
- Store the cookies in an airtight container at room temperature for up to a week.