These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats with a tender almond flavor and a sweet raspberry center. Finished with a generous dusting of powdered sugar, they look like little snow-covered cookies and make a beautiful addition to any dessert table.
Perfect for holidays, afternoon tea, cookie exchanges, or simply enjoying with a cup of coffee, these cookies combine a soft almond cookie with a bright raspberry filling in every bite.
Ingredients
For the Cookies
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ¾ cups all-purpose flour
½ cup finely ground almonds
¼ teaspoon salt
For the Filling
½ cup raspberry jam or preserves
For Finishing
Powdered sugar, for dusting
How to Make Raspberry-Filled Almond Snow Cookies
1. Prepare the Dough
In a large bowl, beat the softened butter and powdered sugar until light and creamy.
Add the vanilla and almond extracts and mix until combined.
Gradually add the flour, ground almonds, and salt. Mix just until a soft dough forms. Avoid overmixing.
2. Chill the Dough
Cover the dough and refrigerate for about 30 minutes. Chilling makes the dough easier to handle and helps the cookies keep their shape while baking.
3. Shape the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small portion of dough and gently flatten it in your palm. Place about ½ teaspoon of raspberry jam in the center.
Carefully fold the dough around the filling and roll it gently into a ball, making sure the jam is completely enclosed.
Place the cookies on the prepared baking sheet, leaving a little space between each one.
4. Bake
Bake for approximately 10–13 minutes, or until the bottoms are lightly golden while the tops remain pale.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Add the Snowy Finish
Once the cookies have cooled, generously dust them with powdered sugar.
For an extra snowy appearance, you can give them a second light coating just before serving.
Helpful Tips
Use softened butter rather than melted butter for the best dough texture.
Choose a thick raspberry jam or preserve so the filling stays inside the cookie.
Don’t overfill the centers, as excess jam can leak during baking.
Chill the dough if it becomes too soft to shape.
Let the cookies cool completely before adding the final powdered sugar coating.
How to Store Them
Store the cooled cookies in an airtight container at room temperature for several days. Place parchment paper between layers if needed to keep the powdered sugar finish looking neat.
They can also be refrigerated if you prefer to keep them longer; allow them to come to room temperature before serving.
Frequently Asked Questions
Can I use another type of jam?
Yes. Strawberry, apricot, cherry, or blackberry preserves can work well as alternatives to raspberry.
Can I make these cookies without almond extract?
Yes. You can omit the almond extract, although the almond flavor will be more subtle.
Why did my filling leak out?
Usually, this happens when the dough isn’t fully sealed around the jam or too much filling is added. Use a small amount of jam and make sure there are no openings in the dough.
Serving Suggestions
Serve these cookies with coffee, tea, hot chocolate, or alongside other holiday cookies. Their powdered sugar coating also makes them especially attractive on a dessert platter or cookie gift box.
Final Thoughts
Raspberry-Filled Almond Snow Cookies are a simple yet elegant homemade treat. The combination of buttery almond cookie dough, raspberry filling, and powdered sugar creates a classic flavor pairing that’s perfect for sharing.
With a short ingredient list and straightforward preparation, these snowy little cookies are a lovely choice whenever you’re craving a homemade dessert.
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