Raspberry Filled Almond Snow Cookies are a delightful treat that combines buttery, almond-infused dough with a luscious burst of sweet raspberry jam inside, then dusted in powdered sugar to create an irresistible snowball effect. These cookies offer a perfect balance of nutty flavors from toasted almonds and fruity tartness from the raspberry jam—a true crowd pleaser for holidays or any cozy gathering.
You’ll love the delicate, melt-in-your-mouth texture of these cookies and the surprise of sweet raspberry filling that complements the buttery almond dough perfectly. Their snowball-like appearance makes them visually stunning on any cookie platter, and they’re wonderfully simple to make, bringing an elegant touch to your homemade dessert selection.
Ingredients
- 2 cups all-purpose flour
- ¾ cup toasted ground almonds (see notes)
- Pinch of salt
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ¼ cup seedless raspberry jam
- Powdered sugar, for coating
How to Make Raspberry Filled Almond Snow Cookies
- In a bowl, stir together flour and salt.
- In a separate bowl, cream butter and powdered sugar until light and fluffy using a hand mixer.
- Add almond extract and blend well.
- Gradually mix flour mixture into butter mixture on low speed until combined.
- Stir in toasted ground almonds.
- Take two 1-inch dough pieces, roll into balls, and hollow out centers with fingers.
- Add about ½ teaspoon raspberry jam in one ball, then sandwich with the second. Pinch edges tightly to seal and gently roll into a ball.
- Arrange cookies on parchment-lined baking sheets and chill 1 to 2 hours.
- Preheat oven to 350°F. Bake cookies until bottoms are lightly browned, about 11-12 minutes.
- Roll warm cookies in powdered sugar once, cool completely, then roll again for full snowball effect.
- Store in airtight container and enjoy!
My Best Tips for Success
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Toast almonds to deepen their nutty flavor and finely grind them for tender dough.
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Thoroughly chill cookies before baking helps shape and texture.
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Use seedless jam to avoid leaks during baking.
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Handle dough gently to maintain softness without overworking.
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Double coating in powdered sugar gives the perfect snowy look.
Delicious Variations to Try
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Fill with other jams like apricot or blackberry.
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Add lemon zest for a citrus flavor twist.
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Use almond flour instead of ground almonds for gluten-free version.
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Incorporate vanilla or lemon extract for extra fragrance.
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Dip cooked cookies in melted white chocolate for added decadence.
Frequently Asked Questions
Can these cookies be made ahead?
Yes, they keep well stored in an airtight container for up to 5 days.
Are these cookies gluten-free?
Not unless using gluten-free flour.
Can regular almonds be used instead of toasted?
Toasting enhances flavor but use raw if preferred.
What jam works best?
Seedless raspberry jam is classic, but other fruit preserves work well.
How do I prevent breaking during filling?
Gently hollow wells and handle dough lightly.
Can I freeze these cookies?
Yes, freeze unbaked or baked cookies tightly wrapped.
Raspberry Filled Almond Snow Cookies
- Total Time: 1 hour 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth cookies with a tart raspberry jam center and almond-infused dough, rolled twice in powdered sugar for a festive finish.
Ingredients
2 cups all-purpose flour
¾ cup toasted ground almonds
Pinch of salt
1 cup unsalted butter, room temperature
½ cup powdered sugar
½ tsp almond extract
¼ cup seedless raspberry jam
Powdered sugar, for coating
Instructions
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Mix dry ingredients: In a bowl, combine flour and salt.
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Cream butter & sugar: In a separate bowl, beat butter and powdered sugar with a hand mixer until light and fluffy. Mix in almond extract.
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Make dough: Gradually blend in flour mixture on low speed until smooth. Stir in ground toasted almonds to form a soft dough.
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Shape cookies: Take two 1‑inch pieces of dough. Roll into balls and press small hollows in their centers. Fill one with ½ tsp raspberry jam, then cover with the second dough ball. Pinch seams and roll gently into a smooth ball.
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Chill: Arrange cookies on parchment‑lined sheets and chill 1–2 hours to set shape.
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Bake: Preheat oven to 350°F (175°C). Bake 11–12 minutes, until bottoms are lightly golden. Cool on baking sheet briefly.
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Coat in sugar: While still warm, roll cookies in powdered sugar once. Once cooled, roll again to create a full snowy coating.
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Store: Keep in an airtight container; serve at room temperature.
Notes
Toast almonds for flavor. Chill dough for shape. Use seedless jam to prevent leaks. Double sugar coating for snowy look. Handle gently for tender cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 150
- Sugar: 9 g
- Sodium: 20 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: raspberry almond cookies, snowball cookies, raspberry thumbprint cookies, almond jam cookies, holiday cookie recipe
