I’m so happy you’re here, because this recipe is truly special! These Raspberry-Filled Almond Snow Cookies are a delicate, melt-in-your-mouth treat perfect for the holiday season — or really, any time you want to add a touch of sweetness and elegance to your dessert table. Imagine tender almond shortbread cookies sandwiched together with a bright raspberry filling, then dusted generously with powdered sugar that looks just like fresh snow. Pure bliss!
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Why You’ll Love These Raspberry-Filled Almond Snow Cookies
If you adore buttery shortbread, fruity jam, and a cookie that looks as festive as it tastes, you’re going to fall head over heels for these! They’re buttery, nutty, lightly crisp, and perfectly balanced by that tart raspberry jam center.
Here’s why this recipe is a must-bake for your cookie trays:
- Visually stunning – that jewel-red filling peeking through the snowy sugar looks magical.
- Buttery almond flavor – rich, delicate, and deeply satisfying.
- Perfectly balanced sweetness – buttery cookies meet tangy raspberry jam.
- Ideal for gifting – these cookies hold up beautifully when packaged.
The flavor? Think buttery almond shortbread with a pop of fruity brightness — they literally melt in your mouth!
Benefits of Making Raspberry-Filled Almond Snow Cookies
- No chill required – these cookies are quick and simple to make.
- Festive and elegant – perfect for Christmas platters, weddings, or tea parties.
- Customizable – swap in your favorite jam or nut flavoring.
- Make-ahead friendly – store and assemble later for stress-free baking.
Ingredients for Raspberry-Filled Almond Snow Cookies
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar (plus more for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely ground almonds (or almond flour)
- ½ cup raspberry jam (seedless preferred)
- Optional: ½ teaspoon vanilla extract (for added flavor)
Tools You’ll Need
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Cookie cutters (round or snowflake-shaped)
- Baking sheets
- Parchment paper
- Fine mesh sieve (for dusting sugar)
Ingredient Substitutions and Additions
- Jam variations: Use apricot, cherry, or strawberry for a fun twist.
- Nut substitutions: Try hazelnut or pistachio flour for a unique flavor.
- Gluten-free: Substitute a 1:1 gluten-free baking flour.
- Add zest: A touch of lemon or orange zest in the dough adds brightness.
- Festive finish: Drizzle with white chocolate for extra flair.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: Make the Dough
In a large mixing bowl, beat the butter and powdered sugar until light and creamy (about 2–3 minutes). Add the almond extract (and vanilla if using) and mix until combined.
In a separate bowl, whisk together the flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Step 3: Roll and Cut
Lightly flour your work surface and roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your shapes — half should have a small center cutout to show the filling (a mini cutter or piping tip works great for this!).
Step 4: Bake
Place cookies on prepared baking sheets and bake for 10–12 minutes, or until the edges are just beginning to turn golden. Let cool completely on a wire rack.
Step 5: Assemble the Cookies
Spread about ½ teaspoon of raspberry jam on the flat side of each solid cookie. Top with a cookie that has a cutout center, gently pressing to sandwich them together.
Step 6: Add the “Snow”
Dust the tops generously with powdered sugar using a fine sieve — the result is a snowy, wintry look that’s both beautiful and delicious!
What to Serve with Raspberry-Filled Almond Snow Cookies
- Hot tea or coffee – perfect for afternoon treats or brunches.
- Mulled wine or Christmas punch – for festive gatherings.
- A cookie platter – mix with other holiday favorites like gingerbread, snowballs, or shortbread.
Tips for Perfect Snow Cookies
- Work quickly with the dough: Butter-based dough softens fast — chill it briefly if needed.
- Sift the sugar: For the lightest, prettiest dusting of “snow.”
- Let cookies cool fully: Assembling too soon will make the jam run.
- Use high-quality jam: It makes all the difference in flavor and color.
- Double batch: These disappear fast — trust me!
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep up to 10 days if filled.
- Freezer: Freeze unfilled cookies for up to 2 months; thaw and assemble later.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Wrap and refrigerate the dough for up to 3 days or freeze for up to a month.
Can I use store-bought almond flour?
Definitely — it gives the same tender, nutty texture.
How do I keep the powdered sugar from melting?
Wait until the cookies are fully cooled before dusting and store in a dry container.
Can I use a different filling?
Absolutely — lemon curd, chocolate ganache, or apricot jam are all fantastic options.
Conclusion
These Raspberry-Filled Almond Snow Cookies are the perfect combination of elegance and comfort. With buttery almond shortbread and tangy-sweet raspberry jam, each bite melts in your mouth and leaves behind a dusting of holiday joy. They’re beautiful on any Christmas cookie platter, delightful as gifts, and guaranteed to impress every guest at your holiday table.