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Raspberry-Filled Almond Snow Cookies

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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.

Ingredients

Scale
  • 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.