RASPBERRY ALMOND SNOW COOKIES
These Raspberry Almond Snow Cookies are soft, buttery, and melt-in-your-mouth delicate. Made with almond flour for rich nutty flavor, filled with sweet-tart raspberry jam, and generously dusted with powdered sugar, they look like little snow-covered jewels. Perfect for holidays, tea time, or elegant dessert platters, these cookies are simple yet luxurious.
INTRODUCTION
Raspberry Almond Snow Cookies combine the classic snowball cookie texture with a fruity thumbprint center. The almond flour creates a naturally tender cookie without heaviness, while raspberry jam adds brightness and color. A final dusting of powdered sugar gives them their signature “snowy” appearance.
HISTORY
Snow cookies, also called Russian tea cakes or Mexican wedding cookies, have been enjoyed for generations. Traditionally rolled in powdered sugar, they evolved over time with jam-filled centers inspired by European thumbprint cookies. Almond flour versions became popular for their rich taste and naturally soft texture.
INGREDIENTS
For the Cookies
1 cup (225 g) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups almond flour (finely ground)
¼ teaspoon salt
For the Filling
½ cup raspberry jam (seedless preferred)
For Coating
1 to 1½ cups powdered sugar
OPTIONAL VARIATIONS
Apricot or strawberry jam instead of raspberry
Add lemon zest for brightness
Use hazelnut or pistachio flour for variation
METHODS AND INSTRUCTIONS
Preparation
Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
Making the Dough
In a large bowl, cream the butter and powdered sugar until light and smooth. Mix in vanilla and almond extracts. Add almond flour and salt, stirring until a soft dough forms. Do not overmix.
Shaping
Roll dough into 1 tablespoon-sized balls. Place on baking tray, spacing slightly apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Filling
Fill each indentation with about ½ teaspoon raspberry jam. Do not overfill.
Baking
Bake for 12–15 minutes until the bottoms are lightly golden but tops remain pale. Cookies should be set but soft.
Cooling and Coating
Allow cookies to cool for 10 minutes. Gently roll or dust generously with powdered sugar while still slightly warm. For extra “snowy” effect, dust again once completely cooled.
FORMATION AND TEXTURE
These cookies are tender and crumbly with a rich almond flavor. The jam center stays slightly gooey, perfectly contrasting the soft cookie and powdery exterior.
BENEFITS
Almond flour is naturally gluten-free and rich in healthy fats and vitamin E. Raspberry jam provides antioxidants and natural fruit sweetness. Lower in refined flour compared to traditional cookies.
NUTRITION (Approximate per cookie)
Calories: 120
Fat: 9 g
Carbohydrates: 8 g
Protein: 3 g
Sugar: 5 g
STORAGE
Store in an airtight container for up to 5 days at room temperature. Freeze uncoated cookies for up to 2 months; dust with sugar after thawing.
LOVERS OF THIS COOKIE
Ideal for almond lovers, gluten-free dessert fans, holiday bakers, and anyone who enjoys elegant cookies with minimal ingredients.
SERVING SUGGESTIONS
Serve with tea, coffee, or hot chocolate. Perfect for cookie boxes, festive tables, or afternoon treats.
CONCLUSION
Raspberry Almond Snow Cookies are a beautiful balance of simplicity and elegance. With their melt-in-your-mouth texture, vibrant jam centers, and snowy powdered finish, these cookies are timeless, irresistible, and guaranteed to impress with every bite.