Winter’s magic deserves a cookie that matches its charm. Enter Raspberry-Filled Almond Snow Cookies, delicate little treats that capture the essence of the season. These cookies are a delicious dance of tender almond shortbread, a sweet-tart raspberry filling, and a powdered sugar “snowfall” that turns them into edible jewels.
I first made these cookies for a holiday gathering, and they disappeared faster than the first snowfall of the season. There’s something about the contrast of the buttery almond cookie and the vibrant raspberry filling that keeps everyone reaching for another.
These cookies are more than just dessert; they’re a celebration of flavor and texture. Perfect for holiday gifting, an elegant tea party, or simply indulging at home. They look fancy, but I promise they’re straightforward to make—and worth every bite.
Recipe Overview in Todd Wilbur’s Writing Style
These Raspberry-Filled Almond Snow Cookies combine the nutty richness of almond shortbread with a bright raspberry filling. Each bite is buttery, tangy, and sweet, finished with a delicate dusting of powdered sugar that’s as lovely as a winter morning.
The recipe strikes the perfect balance between elegance and ease. Whether you’re looking to impress at a holiday gathering or simply treat yourself, these cookies deliver in taste and presentation.
Exciting Story
Last year, these cookies became the centerpiece of our holiday dessert table. My kids called them “snow cookies,” and my husband couldn’t stop sneaking them off the cooling rack. When my mom asked for the recipe after just one bite, I knew I had found a keeper. Now, they’re a family tradition, and every holiday season feels incomplete without them.
Why These Raspberry-Filled Almond Snow Cookies?
- Festive Appeal: The powdered sugar coating looks like fresh snow, making them perfect for winter and holiday celebrations.
- Almond Flavor: The cookies have a rich, nutty base that pairs beautifully with the raspberry filling.
- Elegant Yet Easy: Despite their fancy appearance, these cookies are simple to prepare.
Cuisine
American
Tips
- Chill the dough to make it easier to handle and to prevent the cookies from spreading during baking.
- Use a piping bag or a small spoon to neatly fill the cookies with raspberry preserves.
- For extra almond flavor, toast the almond flour before incorporating it into the dough.
Substitutions and Variations
- Filling: Swap raspberry preserves for apricot, strawberry, or even lemon curd.
- Nut-Free: Replace almond flour with additional all-purpose flour and omit the almond extract.
- Gluten-Free: Use a 1:1 gluten-free flour blend and almond flour.
Make a Healthier Version
- Substitute half the butter with unsweetened applesauce for fewer calories.
- Use a sugar-free raspberry jam for a lower-sugar option.
- Replace powdered sugar with a sugar substitute that can be powdered, like erythritol.
Closing in Todd Wilbur’s Style
And there you have it, Raspberry-Filled Almond Snow Cookies—your new favorite winter treat. Perfectly sweet, slightly tangy, and dusted with a festive flair, these cookies are guaranteed to delight. Happy baking, and don’t forget to check out our other recipes for more holiday inspiration!
Relevant Categories: Desserts, Holiday Recipes, Cookies
Tags: Almond cookies, Raspberry filling, Holiday desserts, Winter treats
Frequently Asked Questions
- Can I freeze these cookies?
Yes, freeze them without the powdered sugar and add it after thawing. - Can I make these ahead of time?
Absolutely! Store them in an airtight container for up to a week. - What can I use instead of almond flour?
Use finely ground oats or extra all-purpose flour. - How do I keep the powdered sugar from dissolving?
Ensure the cookies are completely cool before dusting them. - Can I make this recipe vegan?
Use plant-based butter and an egg replacer to make these vegan-friendly.
Enjoy your snowy, sweet indulgence! ❄️
Print
Raspberry-Filled Almond Snow Cookies
Description
These cookies are a delicious dance of tender almond shortbread, a sweet-tart raspberry filling, and a powdered sugar “snowfall” that turns them into edible jewels.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
For the Filling:
- 1/2 cup raspberry preserves (seedless for a smoother texture)
For Dusting:
- 1 cup powdered sugar
Instructions
- Prepare the Dough:
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add vanilla and almond extracts and mix well. - Incorporate the Flours:
Gradually mix in the all-purpose flour and almond flour until a soft dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes. - Shape the Cookies:
Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Using your thumb or the back of a teaspoon, create an indentation in the center of each ball. - Add the Filling:
Spoon a small amount of raspberry preserves into the indentation of each cookie. - Bake:
Bake the cookies for 12–14 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. - Dust with Powdered Sugar:
Once the cookies are cool, generously dust them with powdered sugar to give them their “snowy” appearance.
