Let me introduce you to a personal favorite that never fails to win hearts at my holiday table: Raspberry-Filled Almond Snow Cookies – Festive Treat. Imagine delicate, buttery cookies with a deep almond aroma, each one holding a burst of tangy raspberry jam and dusted in a flurry of powdered sugar “snow.” They’re as beautiful as they are delicious, and their jewel-toned centers always spark that sense of wonder we cherish about homemade holiday baking. Whether you’re making these for a party or packaging them as edible gifts, they’re destined to become the new star of your festive cookie tray.
Ingredients You’ll Need
This recipe celebrates simplicity: just a handful of pantry staples combine to make pure magic. Each ingredient in Raspberry-Filled Almond Snow Cookies – Festive Treat plays a crucial role, whether it’s for structure, flavor, or that signature snowy finish.
- Unsalted butter: Softened butter is the backbone of this dough, giving the cookies their tender crumb and melt-in-your-mouth texture.
- Granulated sugar: Sweetens the dough and helps create structure so the cookies hold their shape.
- Almond extract: Just a teaspoon brings out a lovely, nutty aroma that makes these cookies unforgettable!
- All-purpose flour: This gives the cookies their body while keeping them light and soft.
- Finely ground almonds: Adds richness and subtle crunch, enhancing the almond flavor and making these classic treats truly special.
- Salt: Just a hint brings all the other flavors into sharp, cookie perfection.
- Raspberry jam (seedless preferred): Tangy, jewel-like raspberry jam is the heart of these cookies. Seedless jam keeps every bite beautifully smooth.
- Powdered sugar (for dusting): The “snow” in these snow cookies! Dust it on generously for that irresistible festive look.
How to Make Raspberry-Filled Almond Snow Cookies – Festive Treat
Step 1: Make the Dough
Start by creaming the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy—this step is key for airy, tender cookies. Beat in the almond extract, savoring that unmistakable aroma. In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, blending until a soft, fragrant dough forms.
Step 2: Shape and Indent
Scoop out the dough and roll it into 1-inch balls—don’t worry about making them perfect; a little rustic charm adds character! Place the balls about 2 inches apart on parchment-lined baking sheets. Now for the fun thumbprint: use your thumb or the back of a small spoon to create a small indentation in the center of each cookie, ready for that sweet and tangy filling.
Step 3: Fill with Raspberry Jam
Carefully spoon about 1/2 teaspoon of seedless raspberry jam into each indentation. Don’t overfill—just enough to create a jewel-like pool. The vibrant color of the jam will peek out from each cookie, creating that signature Raspberry-Filled Almond Snow Cookies – Festive Treat look.
Step 4: Bake to Perfection
Slide your trays into a preheated 350°F (175°C) oven and bake for 12 to 14 minutes, checking for lightly golden edges. The aroma will let everyone in your home know something special is happening! Let the cookies cool on the baking sheets for about 5 minutes, then gently transfer them to a wire rack to finish cooling.
Step 5: Add the Snow
Once completely cooled, dust the cookies generously with powdered sugar. Watch as they transform into little snow-capped gems—an irresistible final touch that makes these Raspberry-Filled Almond Snow Cookies – Festive Treat so delightful to serve and share.
How to Serve Raspberry-Filled Almond Snow Cookies – Festive Treat
Garnishes
While the cloud of powdered sugar is the classic “snow,” you can add a scatter of finely chopped toasted almonds or a tiny mint leaf for extra charm. A light drizzle of white chocolate looks beautiful and adds another layer of flavor if you want to dress them up for a party.
Side Dishes
These whimsical cookies pair beautifully with afternoon tea, a mug of hot cocoa, or even a glass of sparkling wine during holiday celebrations. Their gentle almond aroma and raspberry zing make them a welcome companion alongside fruit compotes, soft cheeses, or sweet citrus segments, turning a simple cookie plate into something truly festive.
Creative Ways to Present
For gifting, stack Raspberry-Filled Almond Snow Cookies – Festive Treat in cellophane bags tied with a bright red ribbon, or tuck them into a festive tin lined with parchment paper. I love arranging them on a tiered cake stand with other colorful holiday treats—or using them as beautiful edible place cards at the table.
Make Ahead and Storage
Storing Leftovers
After their star moment on your dessert buffet, Raspberry-Filled Almond Snow Cookies – Festive Treat keep wonderfully in an airtight container at room temperature for up to five days. Place parchment between the layers to protect the jam and keep the tops looking snowy and fresh.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a sheet tray to freeze, then transfer to a freezer-safe container, layering with parchment paper. They’ll keep for up to a month. For best results, dust with a fresh snowfall of powdered sugar after thawing.
Reheating
Raspberry-Filled Almond Snow Cookies – Festive Treat don’t need reheating, but if you like them just-warm, pop a few on a baking tray and reheat at 300°F (150°C) for about 3 minutes. Allow them to cool slightly before dusting with powdered sugar again, for a just-baked effect.
FAQs
Can I use a different flavor of jam?
Absolutely! While raspberry offers a festive tartness and lovely color, you can experiment with apricot, strawberry, or even mixed berry jam. Each adds its own unique twist, and some bakers love offering a variety tray for guests to sample.
Is it possible to make these cookies gluten-free?
Yes! Simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The ground almonds help keep the texture close to the original, so you can share Raspberry-Filled Almond Snow Cookies – Festive Treat with all your guests.
How do I ensure my cookies don’t spread too much during baking?
If your kitchen is especially warm, chill the shaped dough balls on the baking sheet for 10–15 minutes before making the indentations and filling with jam. This helps the cookies keep their round shape and keeps the centers deep for the jam.
Can I make the dough ahead of time?
Definitely! The dough can be made up to two days ahead and stored wrapped tightly in the refrigerator. Let it come to room temperature before shaping into balls for easier handling and even baking.
What’s the best way to pack these cookies for gifts?
To keep Raspberry-Filled Almond Snow Cookies – Festive Treat looking their best, nestle them in parchment or cupcake liners in a pretty tin or sturdy box. Pack them snugly but gently, and dust with a little extra powdered sugar before gifting for that fresh, snowy look.
Final Thoughts
There’s a special kind of joy in sharing Raspberry-Filled Almond Snow Cookies – Festive Treat with family and friends. Whether for a quiet afternoon or a glittering holiday gathering, these cookies add nostalgia and sparkle to every occasion. Bake a batch, make a memory, and let these snowy little gems enchant your home this season!
Print
Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 30 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European, Holiday
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat that combines the rich flavors of almond and sweet raspberry jam in a delicate, crumbly cookie. Perfect for holiday gatherings or as a sweet indulgence any time of year.
Ingredients
Dough:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling and Dusting:
- 1/2 cup raspberry jam (seedless preferred)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the almond extract.
- Prepare dough: In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.
- Shape and fill cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake: Bake for 12 to 14 minutes until lightly golden. Cool on baking sheets before dusting with powdered sugar.
Notes
- Try apricot or strawberry jam for flavor variations.
- Store in an airtight container for up to 5 days.
- For extra flair, roll cookies in powdered sugar before and after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
