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Raspberry-Filled Almond Snow Cookies are a tender and chewy treat that balances the rich buttery almond flavor with the bright tartness of raspberry jam. Their delicate, snowy dusting of powdered sugar makes them visually festive and perfect for any dessert table or special occasion.
Ingredients
- Almond flour: One cup almond flour adds a tender crumb and distinct nuttiness essential to the cookie’s flavor.
- All-purpose flour: One cup all-purpose flour gives structure and balance.
- Powdered sugar: Half a cup powdered sugar sweetens the dough gently and also is used for dusting to create the snowy appearance.
- Baking powder: One teaspoon baking powder helps the cookies rise slightly without becoming cakey.
- Salt: Half teaspoon salt brightens the flavors overall.
- Unsalted butter: Half a cup unsalted butter softened ensures richness and tenderness. Use high-quality butter for best results.
- Almond extract: Quarter teaspoon almond extract provides an intense hint of nutty fragrance.
- Vanilla extract: One teaspoon vanilla extract adds warmth and depth.
- Raspberry jam: Half a cup raspberry jam is the perfect tangy filling. Choose a jam with small seeds for texture or smooth if preferred.
- Additional powdered sugar: Additional powdered sugar is important for finishing and presentation, giving the cookies their signature look.
Step-by-Step Instructions
- Sift and Combine Dry Ingredients:
- Whisk together the almond flour, all-purpose flour, powdered sugar, baking powder, and salt in a mixing bowl until evenly blended to ensure a uniform dough.
- Cream Butter and Extracts:
- Using an electric mixer, beat the softened butter with almond and vanilla extracts until the mixture is light, fluffy, and creamy. This step creates the cookie’s tender texture.
- Incorporate Dry Ingredients:
- Gradually add the flour mixture to the creamed butter and mix just until a soft dough forms. Handle gently to keep the dough tender and not overworked.
- Chill the Dough:
- Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 30 minutes. Chilling firms the dough, making it easier to roll and cut cleanly.
- Roll and Cut Bottom Cookie Layers:
- On a lightly floured surface, roll out one half of the dough to about a quarter-inch thickness. Use a cookie cutter or small round glass to cut out circles and place half onto the prepared baking sheet.
- Add Jam Filling:
- Place a small spoonful of raspberry jam in the center of each cookie base. Be careful not to overfill to avoid leakage during baking.
- Roll and Cut Top Cookie Layers:
- Roll the second half of dough and cut an equal number of circles. Place these gently over the jam topped circles and press edges carefully to seal, ensuring no filling escapes.
- Bake until Light Golden:
- Place the baking sheet in a 350 degrees Fahrenheit oven and bake for 12 to 15 minutes until the edges begin to turn light golden. Overbaking will dry out the cookies.
- Cool and Dust:
- Allow cookies to cool on the baking sheet briefly before transferring to a wire rack. Once completely cool, dust generously with powdered sugar for the final snowy look.
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My favorite ingredient is definitely the almond extract because it elevates the cookies beyond basic butter cookies. This recipe reminded me of baking with my grandmother who loved her almond-flavored treats and always dusted her cookies with extra sugar to make them look like fresh snow on winter mornings.
Storage Tips
Store these cookies in a single layer inside an airtight container to keep their delicate texture moist but not soggy. You can separate layers with parchment paper if stacking. They last well at room temperature for about a week.
Ingredient Substitutions
If almond flour is not available, finely ground blanched almonds could work but may affect texture slightly. You could swap raspberry jam for any fruit jam or even lemon curd for a tangy twist. For a dairy-free version, use vegan butter substitutes and check jam ingredients for suitability.
Serving Suggestions
These cookies are fantastic served alongside a cup of hot tea or coffee to balance their sweetness. Their festive appearance also makes them ideal for gifting in pretty tins or plates during holiday seasons or celebrations.
Cultural Context
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Raspberry-filled cookies have roots in European baking traditions where jam-filled pastries and cookies are beloved, especially during winter holidays. The snowy sugar dusting mimics classic winter aesthetics popular in American holiday baking.
Frequently Asked Questions
- → What type of flour is best for these cookies?
A combination of almond flour and all-purpose flour creates a tender yet sturdy dough with a subtle nutty flavor.
- → How thick should I roll out the dough?
Roll the dough to about ¼ inch thickness to ensure the cookies bake evenly without breaking.
- → Can I use other fillings besides raspberry?
Yes, strawberry or blueberry jam work well as substitutes and complement the almond flavor nicely.
- → What is the purpose of dusting with powdered sugar?
The powdered sugar adds a snowy finish that enhances both the appearance and slight sweetness of the cookies.
- → How should the cookies be stored?
Store them in an airtight container at room temperature for up to one week to maintain freshness.