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Raspberry-Filled Almond Snow Cookies

Delightful almond-flavored cookies filled with sweet raspberry jam, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar for mixing into the dough
  • 2 cups all-purpose flour
  • 1 cup almond flour provides unique flavor and texture
  • 1 teaspoon almond extract for a nutty kick
  • 1/2 teaspoon salt to balance sweetness
  • 1 cup raspberry jam the juicy star of the show
  • 1/4 cup powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and 1 cup of powdered sugar until light and fluffy—around 2-3 minutes.
  3. Gradually add the all-purpose flour, almond flour, almond extract, and salt. Mix until the dough starts to come together.
  4. Scoop about a tablespoon of dough and flatten it slightly in your palm. Place a small dollop of raspberry jam in the center and gently wrap the dough around the jam, forming a ball.
  5. Place the cookie balls onto the prepared baking sheets, spacing them a couple of inches apart.
  6. Bake for about 15 minutes or until the edges are just lightly golden.
  7. Once baked, let the cookies cool on the sheets for a few minutes before transferring them to a wire rack. When completely cool, dust with powdered sugar.

Notes

If dough is too sticky, chill in the fridge for about 30 minutes. Store in an airtight container at room temperature for up to a week. These cookies are fun to make with family!