Description
Delicate almond-flavored cookies filled with sweet raspberry jam and coated in powdered sugar, these Raspberry-Filled Almond Snow Cookies are festive, buttery, and melt-in-your-mouth delicious—perfect for holidays or tea time.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon salt
½ cup raspberry jam (or fresh raspberry filling)
Instructions
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter and powdered sugar until smooth and fluffy.
- Mix in almond extract until well incorporated.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, stirring just until a soft dough forms.
- Scoop out 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center and wrap the dough around it to form a sealed ball.
- Arrange the balls on the prepared baking sheet. Bake for 12–15 minutes, until lightly golden.
- Cool slightly, then roll in powdered sugar. Repeat for a thicker coating if desired.
Notes
Use other preserves like apricot, cherry, or strawberry for variety.
Substitute almond extract with vanilla or citrus zest.
Use a 1-to-1 gluten-free flour blend for gluten-free cookies.
Add finely chopped nuts to dough for texture.
Seal dough completely around jam to prevent leaking.
Dough can be refrigerated up to 24 hours before baking.
Cool cookies slightly before dusting with powdered sugar for best coating.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: Approx. 180-200 kcal
- Sugar: Approx. 10-12g
- Sodium: Approx. 60-80mg
- Fat: Approx. 10-12g
- Saturated Fat: Approx. 6-7g
- Unsaturated Fat: Approx. 3-4g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-22g
- Fiber: Approx. 0-1g
- Protein: Approx. 2g
- Cholesterol: Approx. 25-30mg
