These Raspberry-Filled Almond Snow Cookies are a delightful blend of buttery almond shortbread and sweet raspberry jam, wrapped in a soft, melt-in-your-mouth cookie and dusted with snowy powdered sugar.
Inspired by classic thumbprint and holiday snowball cookies, they’re perfect for cookie trays, festive gatherings, or a cozy afternoon treat.
With their rich almond flavor and fruity center, each bite offers a surprise burst of flavor wrapped in delicate sweetness.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup almond flour
1/4 teaspoon salt
1/2 cup raspberry jam
Powdered sugar, for dusting
Preparation
Prepare the Dough:
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.
Add the vanilla extract and almond extract, and mix well.
Gradually add the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Shape and Fill the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small portion of dough (about 1 tablespoon) and flatten it into a circle with your hands.
Place a small spoonful of raspberry jam in the center of the dough circle.
Gently fold the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.
Bake the Cookies:
Place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Finish with Powdered Sugar:
Once the cookies are completely cooled, dust them generously with powdered sugar to give them a snowy appearance.
Variations:
Different Jams: Swap raspberry jam with apricot, blackberry, cherry, or strawberry for a new twist.
Nut-Free Option: Replace almond flour with more all-purpose flour (1:1 ratio) if you need a nut-free version—texture will be slightly less tender.
Citrus Zest: Add 1 teaspoon of lemon or orange zest to the dough for a fresh, bright flavor.
Chocolate Center: Place a few mini chocolate chips or a chocolate hazelnut spread (like Nutella) in the center instead of jam.
Spiced Version: Add a pinch of cinnamon or cardamom to the dough for a warm, aromatic touch.
Tips:
Chill the Dough: Refrigerating the dough helps firm it up, making it easier to shape and less likely to spread during baking.
Seal the Jam Well: Carefully enclose the jam so it doesn’t leak during baking—press edges together gently before rolling into a ball.
Use a Cookie Scoop: This helps ensure uniform size and even baking.
Cool Before Dusting: Let cookies cool completely before dusting with powdered sugar, or it will melt into the surface.
Don’t Overbake: Remove the cookies when the bottoms are lightly golden—overbaking will make them dry instead of tender.
Nutritional Information
Estimated per cookie, based on a batch of 24 cookies:
Calories: ~150
Total Fat: ~9g
Saturated Fat: ~4.5g
Cholesterol: ~20mg
Sodium: ~35mg
Carbohydrates: ~15g
Sugars: ~7g
Protein: ~2g
Fiber: ~0.5g
Note: Nutrition will vary slightly depending on the type of jam, exact size of each cookie, and if any substitutions are made.