Amazing Raspberry Filled Almond Snow Cookies

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Raspberry Filled Almond Snow has been my go-to holiday treat for years! I first discovered this recipe from my Italian grandmother, who would make batches of these delicate cookies every Christmas. The aroma of toasted almonds and sweet raspberry jam baking in the oven instantly transports me back to her warm kitchen. Each bite offers a delightful contrast – a tender, buttery almond cookie with a burst of tart raspberry filling, all dusted with a snowy coating of powdered sugar. They’re almost too pretty to eat, but trust me, you’ll want more than one! Let’s get baking these delightful raspberry almond snow cookies!

Why You’ll Love This Raspberry Filled Almond Snow

Get ready to fall in love with these delightful cookies. They’re more than just a treat; they’re a little piece of edible joy perfect for any occasion.

Incredibly Tender Texture: The combination of all-purpose and almond flour creates a melt-in-your-mouth cookie.
Perfect Sweet and Tart Balance: The buttery almond dough is beautifully complemented by the bright raspberry jam filling.
Beautiful Presentation: Their delicate appearance, dusted with powdered sugar, makes them a showstopper.
Easy to Make: This simple almond snow cookie recipe comes together quickly, even for beginners.
Festive for Holidays: They are a classic Christmas raspberry almond snow treat that everyone adores.
Versatile Almond Snow Cookie Recipe: Easily adaptable for different jams or nut flours if needed.
Satisfyingly Buttery: The rich, nutty flavor of almonds shines through in every bite.

Ingredients for Raspberry Filled Almond Snow

Gathering these ingredients is the first step to creating a truly wonderful almond cookie with raspberry filling. I’ve found that using softened butter and room temperature eggs really helps the dough come together beautifully, making this a straightforward almond snow cookie recipe. The combination of all-purpose and almond flour gives these cookies their signature tender texture, while the raspberry jam provides that perfect sweet-tart burst.

1 ½ cups all-purpose flour – the base for our tender cookie
1 cup almond flour – for that essential nutty flavor and delicate crumb
½ tsp baking powder – just a touch for lift
¼ tsp salt – to balance the sweetness
½ cup unsalted butter, softened – crucial for a creamy dough
¾ cup granulated sugar – for sweetness
1 large egg – helps bind everything together
1 tsp vanilla extract – enhances the sweetness
½ tsp almond extract – boosts that lovely almond flavor
¾ cup raspberry jam (preferably seedless) – our star filling for this almond cookie with raspberry filling
1 tsp cornstarch – helps thicken the jam slightly to prevent leaks
1 tbsp lemon juice – brightens the raspberry flavor
½ cup powdered sugar (for rolling) – the snowy finish

How to Make Raspberry Filled Almond Snow

Learning how to make raspberry almond snow cookies is simpler than you might think, and the results are absolutely worth it! Follow these easy steps to create a beautiful batch of these delicate, jam-filled delights. This process ensures a tender cookie with a perfectly gooey center every time.

Prepare the Almond Dough

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a food processor, combine 1 cup almond flour, 1 ½ cups all-purpose flour, ¾ cup granulated sugar, and ¼ tsp salt. Pulse a few times until everything is well mixed. Now, add ½ cup unsalted butter, softened, cut into cubes. Pulse until the mixture looks like coarse crumbs. Drizzle in ice water, one tablespoon at a time, pulsing after each addition, until the dough just starts to come together. It shouldn’t be sticky, but it should hold its shape when squeezed.

Chill the Dough

Step 2: Turn the dough out onto a clean, lightly floured surface. Gently bring it together into a ball, then flatten it into a disc. Wrap the disc tightly in plastic wrap. I like to chill my dough for at least 1 hour, but you can refrigerate it for up to 2 days. This chilling step is crucial; it firms up the butter, making the dough much easier to handle and preventing the cookies from spreading too much while baking. This is key for getting that perfect shape when you’re learning how to make raspberry almond snow. For more baking tips, check out our recipes section.

Roll and Cut the Cookies

Step 3: Once chilled, unwrap the dough and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness. Using a 2-inch cookie cutter, cut out as many circles as you can. For about half of these circles, use a smaller cutter (around 1-inch) to cut out a smaller hole from the center. This creates the top layer of your cookies, allowing the jam to peek through.

Assemble with Raspberry Filling

Step 4: Arrange the solid dough circles on your prepared baking sheet. Spoon about ½ teaspoon of raspberry jam into the center of each solid circle. Make sure not to overfill, or the jam might leak out! Mix ¾ cup raspberry jam with 1 tsp cornstarch and 1 tbsp lemon juice beforehand to help thicken it. Carefully place a dough circle with the center cut out on top of each jam-filled circle. Gently press the edges together with your fingers or a fork to seal the jam inside, ensuring a beautiful raspberry almond snow cookie. If you’re interested in the science behind baking, you might find The Science of Cooking a useful resource.

Bake to Perfection

Step 5: Place the baking sheet into your preheated oven. Bake for 12-15 minutes. You’re looking for the edges to be lightly golden brown. The centers should still look pale and soft. This is how to make raspberry almond snow cookies that are tender and not overbaked. The aroma filling your kitchen at this stage is divine – a mix of sweet butter and warm raspberries!

Cool and Dust

Step 6: Let your beautiful raspberry filled almond snow cookies cool on the baking sheet for about 5 minutes. This allows them to set up slightly. Then, carefully transfer them to a wire rack to cool completely. Once they are fully cooled, generously dust them with ½ cup powdered sugar. For an extra snowy effect, you can dust them again after a few minutes! For more about our baking philosophy, visit our About Me page.

Pro Tips for the Best Raspberry Filled Almond Snow

Want to make your raspberry almond snow cookies absolutely perfect? I’ve picked up a few tricks over the years that guarantee success and make these cookies even more delightful. These tips are essential for achieving that melt-in-your-mouth texture and beautiful presentation that makes this almond snow cookie recipe a winner.

Always use seedless raspberry jam. It prevents any unwanted texture and makes assembly cleaner.
Don’t overwork the dough when mixing it in the food processor; just pulse until it comes together.
Chill the dough thoroughly – this is non-negotiable for easy handling and preventing spread.
Bake until the edges are just golden. Overbaking will make them too crunchy instead of tender.

What’s the secret to perfect Raspberry Filled Almond Snow?

The secret is using good quality almond flour and chilling the dough properly. This ensures a tender crumb and prevents the cookies from spreading too much. For the best raspberry almond snow recipe, I also recommend thickening your jam slightly with cornstarch. You can find more tips on ingredient quality on our Contact Us page.

Can I make Raspberry Filled Almond Snow ahead of time?

Yes! You can prepare the dough and chill it for up to 2 days. You can also assemble the cookies and refrigerate them on the baking sheet, covered, for up to 24 hours before baking. Just be sure to bring them to room temperature for a few minutes before baking.

How do I avoid common mistakes with Raspberry Filled Almond Snow?

The most common mistake is jam leaking. Ensure you don’t overfill the cookies and press the edges firmly to seal. Also, resist the urge to overbake; they should be pale with just golden edges. Overmixing the dough can also lead to tough cookies. For more information on cookie baking, you can refer to King Arthur Baking’s cookie guides.

Best Ways to Serve Raspberry Filled Almond Snow

These beautiful raspberry filled almond snow cookies are delightful on their own, but I love serving them in a few special ways. They make a stunning addition to any dessert platter, especially during the holidays. For a truly festive spread, arrange them alongside other Christmas cookies or a simple fruit salad. These raspberry almond cookies pair wonderfully with a cup of hot tea or a smooth, creamy latte.

They’re also fantastic with a scoop of vanilla bean ice cream for a more decadent treat. Don’t be afraid to get creative and enjoy them however you please – these cookies are always a hit!

Nutrition Facts for Raspberry Filled Almond Snow

These delightful raspberry almond snow cookies are a perfect treat, and knowing their nutritional information can help you enjoy them mindfully. Per cookie, this almond snow cookie recipe offers a balanced profile.

Serving Size: 1 cookie
Calories: 150
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Sugar: 12g
Protein: 2g
Sodium: 50mg
Cholesterol: 20mg

Nutritional values are estimates and may vary based on specific ingredients used and exact serving size.

How to Store and Reheat Raspberry Filled Almond Snow

Proper storage is key to keeping your homemade raspberry almond snow cookies tasting fresh and delicious. Once your beautiful raspberry filled almond snow cookies have completely cooled – and I mean *completely* cooled, as residual warmth can cause condensation and make them soggy – it’s time to store them. For short-term storage, place them in an airtight container at room temperature for up to 3-4 days. I like to add a slice of bread in the container; it helps maintain their tender texture. You can learn more about food storage on our Privacy Policy page.

If you want to keep these delightful almond snow cookie recipe treats for longer, freezing is your best bet. Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or airtight container. They’ll keep beautifully for up to 3 months. To reheat, simply let them thaw overnight in the refrigerator, or for a quick refresh, warm them gently in a low oven (around 275°F or 135°C) for a few minutes until just warmed through.

Frequently Asked Questions About Raspberry Filled Almond Snow

What are raspberry filled almond snow cookies?

These are delightful, melt-in-your-mouth cookies made with a tender dough featuring both all-purpose and almond flour. They’re characterized by a sweet-tart raspberry jam filling nestled inside and are finished with a generous dusting of powdered sugar, giving them a snowy appearance. They’re a wonderful example of a classic almond cookie with raspberry filling.

Why are they called raspberry almond snow?

The name “Raspberry Filled Almond Snow” perfectly describes the cookie! “Raspberry Filled” refers to the jam center, “Almond” highlights the key flour used for its nutty flavor and tender texture, and “Snow” comes from the generous coating of powdered sugar that gives them a beautiful, frosty look, reminiscent of freshly fallen snow.

Can I use a different kind of jam?

Absolutely! While raspberry is classic, feel free to experiment with other fruit jams or preserves. Strawberry, apricot, or even a cherry filling would be delicious. Just make sure the jam is thick; you might want to mix in a teaspoon of cornstarch with it, just like in the best raspberry almond snow recipe, to prevent it from becoming too runny during baking.

How do I get a snowy effect with the powdered sugar?

For that perfect snowy look, I recommend dusting the cookies twice. First, dust them lightly while they are still slightly warm (but not hot!). This helps the sugar adhere. Once they are completely cool, give them a second, more generous dusting. This layering creates a beautiful, frosted appearance that truly makes them resemble snow.

Variations of Raspberry Filled Almond Snow You Can Try

While this Raspberry Filled Almond Snow recipe is fantastic as is, I love experimenting with different flavors and dietary needs. It’s wonderful to know there are ways to adapt this classic for almost everyone! Here are a few ideas I’ve tried that turned out beautifully.

Gluten-Free Raspberry Almond Snow: For those avoiding gluten, simply swap the all-purpose flour for a good quality gluten-free all-purpose baking blend (one that contains xanthan gum). The almond flour base already makes it wonderfully tender, so this substitution works like a charm.
Vegan Raspberry Almond Snow Cookies: To make these vegan, substitute the butter with vegan butter sticks and the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Ensure your raspberry jam is also vegan. These vegan raspberry almond snow cookies are just as delightful!
Citrus Zest Twist: Add the zest of one lemon or orange to the dough along with the extracts. This adds a lovely bright, fresh note that complements the raspberry filling beautifully.
Chocolate Drizzle Finish: After dusting with powdered sugar and letting them cool completely, try drizzling a bit of melted dark or white chocolate over the top. It adds an extra layer of indulgence to these already delicious cookies.