Raspberry-Filled Almond Snow Cookies

These melt in your mouth raspberry filled almond snow cookies transform ordinary baking days into special occasions. Featuring a delicate almond cookie dusted with powdered sugar and filled with sweet raspberry jam, these snow cookies balance nutty richness and fruity brightness beautifully. Ready in just 50 minutes from start to finish, raspberry filled almond snow cookies are an impressive but approachable treat for holidays or weekend baking any time of year.

I first created these almond snow cookies for a winter holiday gathering when I wanted something both beautiful and delicious for the dessert table. The snowy exterior and ruby red raspberry filling drew so many compliments, my friends all asked for the recipe. Now these almond snow cookies are one of my most requested treats, and I love gifting them in festive cookie boxes or serving them at special family events.

Gather Your Ingredients

• Almond flour finely ground fresh: Brings rich nutty flavor and tender crumb, look for blanched almond flour with fine texture; avoid almond meal for the most delicate results
• All purpose flour: Adds just enough structure while keeping cookies soft, can substitute with 1 to 1 gluten free blend as needed
• Granulated sugar: Sweetens the dough without overpowering; opt for superfine sugar for the smoothest mixing
• Salt: Enhances all flavors and prevents cookies from tasting too sweet; use fine sea salt for best distribution
• Unsalted butter softened: Essential for a melt in your mouth cookie; use room temperature for easy blending, do not substitute with margarine
• Almond extract pure: Delivers authentic almond flavor; pure extract provides the boldest taste, but vanilla extract can substitute if needed
• Raspberry jam seedless: Adds fruity brightness and a beautiful red color; choose high fruit content preserves for vibrant flavor, or substitute with other berry jams for variation
• Powdered sugar for dusting: Creates the signature snow effect, always dust after cookies are fully cooled to prevent melting

How to Make Raspberry-Filled Almond Snow Cookies

Whisk Dry Ingredients:

Combine almond flour, all purpose flour, and salt in a medium bowl. Whisk until the mixture is completely uniform, which ensures even flavor and texture in every cookie. Look for a consistent pale color with no visible streaks.

Cream Butter and Sugar:

Beat softened unsalted butter and granulated sugar in a large bowl on medium speed for 3 to 4 minutes. The mixture will turn pale yellow and increase noticeably in volume, indicating it is properly aerated for a tender, light crumb.

Add Almond Extract:

Mix in pure almond extract for about 30 seconds until the aroma is well distributed. This captures the essential almond flavor that defines these cookies, so do not skip this step.

Mix Dough:

Gradually add the flour mixture to the butter mixture on low speed. Beat just until combined; dough should look crumbly but hold together when pressed. Avoid overmixing, as this prevents tough cookies and keeps the crumb delicate.

Chill Dough:

Cover the dough and refrigerate for at least 30 minutes. This rest period allows fats to set and flour to hydrate, preventing spreading and giving you a cookie that bakes up puffy and neat.

Shape Cookies:

Preheat oven to 350°F. Line baking sheets with parchment paper, then roll dough into 1 inch balls, spacing them 2 inches apart. Dough should feel cool and firm but pliable, which signals proper chilling.

Indent and Fill:

Press a small indentation in the center of each ball using your thumb or the back of a rounded spoon. If cracks form at edges, gently smooth with fingertips. Fill each indentation with about half a teaspoon of raspberry jam, taking care not to overfill to avoid overflow while baking.

Bake to Golden Edges:

Bake cookies for 12 to 15 minutes, until bases are just beginning to turn golden and tops stay pale. Cookies will feel soft but set as they cool, so do not overbake. Edges should look firm, but centers remain slightly puffy.

Cool and Dust:

Let cookies cool on sheets for 5 minutes, then transfer to wire racks. Once fully cooled, dust generously with powdered sugar using a small fine mesh sieve. This step creates a beautiful contrast with the ruby jam filling and prevents sugar from melting.

I learned that slightly warming the raspberry jam, about 15 seconds in the microwave, makes it much easier to fill each cookie precisely without mess. This small technique adjustment transformed my snow cookies from rustic to bakery quality, and now each batch comes out looking remarkably neat with jewel toned centers. My family always looks forward to these cookies at every holiday and they have become a signature treat I love sharing.

Smart Swaps and Variations

These raspberry filled almond snow cookies are highly adaptable, letting you change fillings, flavors, or even the cookie's texture to suit preferences or ingredients on hand. Swap the raspberry jam for strawberry or apricot preserves to easily create a new flavor profile, or add a dash of orange zest or cardamom to the dough for a sophisticated twist. For a citrusy version, lemon curd works perfectly in place of jam, while chocolate lovers can fill the indentations with chocolate hazelnut spread for a decadent treat. Adjust the extract to vanilla for a more classic sugar cookie taste, or use cherry preserves for a festive winter variation.

How to Store and Reheat Raspberry-Filled Almond Snow Cookies

To maintain freshness, store raspberry filled almond snow cookies in an airtight container at room temperature for up to five days, placing sheets of parchment paper between layers to protect the powdered sugar coating. For long term storage, these cookies freeze well for up to three months in a tightly sealed freezer safe container, ideally freezing in a single layer before stacking to preserve their appearance. To serve, let frozen cookies thaw at room temperature for about one hour, and refresh with a dusting of powdered sugar if necessary to restore their snowy look.

What to Serve with Raspberry-Filled Almond Snow Cookies

These elegant snow cookies pair wonderfully with a range of beverages and desserts for entertaining, from afternoon tea to holiday dessert boards. Serve them alongside hot earl grey or chamomile tea, a glass of sparkling prosecco, or a mug of hot chocolate topped with whipped cream to highlight their almond and raspberry flavors. For extra flair, combine them on a dessert platter with brownies, chocolate truffles, or fresh berries, or make simple yet stunning ice cream sandwiches with vanilla ice cream between two cookies for special occasions.

Nutritional Benefits

While raspberry filled almond snow cookies are a sweet treat, they provide a few thoughtful nutritional advantages over traditional cookies. Almond flour brings healthy fats, protein, and vitamin E, supporting a more balanced snack. Each cookie is smaller sized with about 88 calories, allowing for guilt free indulgence as part of a balanced diet, and their reduced sugar content plus adaptable gluten free option make them a better fit for many lifestyles. The real fruit jam adds antioxidants and bright natural flavor compared to artificially flavored fillings.

Recipe Success Tips

For the perfect raspberry filled almond snow cookies every time, troubleshoot any common baking issues with these solutions. If the cookies spread during baking, make sure both the dough and butter were adequately chilled before shaping. For excessive cracks in your thumbprints, allow the dough to warm just slightly before indenting it to prevent breaks. Overfilled indentations may cause the jam to bubble over while baking, so fill just below the rim. For cookies that turn out dry, measure flour carefully and avoid overbaking; cookies should look pale on top and barely golden at the bases when removing from the oven. Dust only fully cooled cookies with powdered sugar to preserve the snowy look.

These raspberry filled almond snow cookies are now my go to treat for holidays and special occasions, and always spark delight when I serve them. I hope you enjoy baking and sharing them with loved ones, and that they bring a little extra sweetness and celebration to your table.

Common Questions About This Recipe

→ Can I use a different jam instead of raspberry?

Yes, you can substitute raspberry jam with other fruit jams such as strawberry, apricot, or blackberry for a delicious twist while keeping the almond base the same.

→ How do I get the perfect snow-like dusting on these cookies?

Allow cookies to cool slightly, then generously dust with powdered sugar to achieve that classic snowball effect. Dust again before serving for extra coverage.

→ Can these cookies be made ahead for the holidays?

Absolutely! Store cooled cookies in an airtight container for up to a week. They also freeze well, making them ideal for prepping in advance for Xmas or gatherings.

→ What's the best way to ensure a tender texture?

Be sure not to overmix the dough and use softened butter to ensure that the almond cookies remain delicate and crumbly after baking.

→ Are these cookies gluten-free?

This version uses both almond flour and all-purpose flour, so they're not fully gluten-free. However, you can experiment with a gluten-free flour blend in place of the regular flour.