Raspberry-Filled Almond Snow Cookies are ethereal treats that combine the tender, melt-in-your-mouth texture of buttery almond cookies with a surprise center of vibrant raspberry jam, all enrobed in a generous coating of powdered sugar that creates their signature snowy appearance. These delicate cookies feature a rich almond flavor from both almond extract and finely ground almonds, creating a sophisticated base that perfectly complements the tart-sweet raspberry filling hidden within each bite. The contrast between the soft, crumbly cookie and the jewel-like jam center makes every bite a delightful surprise, while the powdered sugar coating adds both visual appeal and an extra touch of sweetness. Perfect for holiday gatherings, special occasions, or whenever you want to create something truly magical in the kitchen, these cookies embody the essence of winter elegance. This recipe yields approximately 36 cookies, making them ideal for gift-giving or sharing at festive celebrations.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond flour)
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For filling and coating:
- 1/3 cup high-quality raspberry jam or preserves
- 2 cups powdered sugar for rolling
Preparing the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, ground almonds, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Beat in the egg yolk, almond extract, and vanilla extract until fully incorporated and smooth.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Do not overmix, as this can result in tough cookies. The dough should be soft and slightly sticky but manageable.
Chilling the Dough
Wrap the finished dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time is essential for making the dough easier to handle and preventing the cookies from spreading too much during baking.
Well-chilled dough will hold its shape better when you create the indentations for the jam filling and will result in more tender, delicate cookies.
Shaping the Cookies
Preheat your oven to 325 degrees Fahrenheit and line two large baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for about 10 minutes to soften slightly for easier handling.
Using your hands, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a small spoon, make a shallow indentation in the center of each cookie, being careful not to press all the way through to the bottom.
Adding the Raspberry Filling
Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill. The jam should sit nicely in the depression without overflowing onto the surface of the cookie.
If the jam is very thick, you can warm it slightly in the microwave for 10-15 seconds to make it easier to spoon, but let it cool before filling the cookies to prevent it from running during baking.
Baking the Cookies
Bake the cookies for 12-15 minutes, or until the bottoms are lightly golden and the cookies are set but still pale on top. The centers should look slightly underbaked, as they will continue to cook slightly while cooling.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief cooling period helps prevent the delicate cookies from breaking when moved.
Creating the Snow Coating
Once the cookies are completely cool, it’s time to create their signature snowy appearance. Place the 2 cups of powdered sugar in a large bowl or shallow dish.
Working with a few cookies at a time, gently roll each cookie in the powdered sugar until completely coated. Be gentle to avoid disturbing the jam centers, and make sure each cookie is evenly covered for the most beautiful presentation.
Double Coating Technique
For the most impressive snow-like appearance, allow the first coating of powdered sugar to set for about 15 minutes, then roll the cookies in powdered sugar a second time. This double coating creates a thick, luxurious covering that truly resembles freshly fallen snow.
The second coating will adhere better to the first layer and create a more dramatic visual effect that makes these cookies truly special.
Storage and Serving
Store the finished cookies in an airtight container at room temperature, with layers separated by parchment paper to prevent the powdered sugar from transferring between cookies. They will keep fresh for up to 5 days.
These cookies are best served at room temperature when their delicate texture is at its peak. The powdered sugar coating may need a light touch-up before serving if the cookies have been stored for more than a day or two.
Presentation Ideas
Arrange these beautiful cookies on a white or silver platter to enhance their snowy appearance. They look stunning as part of a holiday cookie assortment and make wonderful gifts when packaged in clear containers or decorative tins.
For special occasions, you can dust the serving platter lightly with additional powdered sugar to create the illusion of snow around the cookies, making them appear as if they’ve just been dusted by a gentle snowfall.
Flavor Variations
While raspberry jam is the classic choice, these cookies work beautifully with other high-quality preserves such as apricot, strawberry, or even a sophisticated fig jam. Choose preserves with good fruit content and minimal added ingredients for the best flavor.
Some bakers enjoy adding a small amount of lemon zest to the dough for a subtle citrus note that complements both the almond and raspberry flavors beautifully.
Make-Ahead Tips
The cookie dough can be made up to 2 days in advance and kept refrigerated, or it can be frozen for up to 3 months. The baked but uncoated cookies can be frozen for up to 2 months and coated with powdered sugar after thawing.
These Raspberry-Filled Almond Snow Cookies represent the perfect marriage of elegance and comfort, delivering sophisticated flavors in a tender, delicate package that melts on your tongue while surprising you with bursts of fruity sweetness. Each bite offers a moment of pure indulgence that transforms any ordinary day into something special.
