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Homemade Raspberry Almond Snow Cookies

Raspberry-Filled Almond Snow Cookies
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Delicate, nutty almond cookies with a bright raspberry jam center, coated in a snowy dusting of powdered sugar – these Raspberry-Filled Almond Snow Cookies are a festive favorite. Surprisingly easy to make, yet impressively beautiful and delicious, they’re perfect for gifting, cookie trays, or cozy evenings with a cup of tea.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2¼ cups all-purpose flour
  • ½ cup almond flour
  • ¼ tsp salt
  • ½ cup seedless raspberry jam
  • 1½ cups powdered sugar, for rolling

Instructions

  1. Cream butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
  2. Mix in vanilla and almond extracts until just combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, and salt. Gradually mix into wet ingredients until a soft dough forms.
  4. Flatten dough into a disc, wrap, and chill for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop 1 tbsp dough, flatten into a disc, and make an indentation in the center. Fill with ¼–½ tsp raspberry jam.
  7. Gently enclose the filling and roll into a smooth ball. Place on baking sheet, 1–2 inches apart.
  8. Bake for 12–15 minutes, until bottoms are lightly golden. Cool 5 minutes on sheet.
  9. Roll warm cookies in powdered sugar. Let cool completely, then roll in powdered sugar again for a snowy finish.

Notes

Use thick seedless jam to prevent leaks. Chill dough thoroughly before shaping. Double sugar roll adds classic ‘snowball’ appearance. Store up to 7 days in airtight container at room temperature.

Nutrition

Keywords: raspberry almond cookies, snowball cookies, holiday treats, filled cookies, powdered sugar cookies

Find it online: https://kierasrecipes.com/raspberry-filled-almond-snow-cookies-recipe/