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Raspberry-Filled Almond Snow Cookies

Delicate almond cookies filled with sweet raspberry jam and dusted with powdered sugar for a snowy finish.

Ingredients

Scale

For the Crust:

  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon almond extract
  • 1/4 cup raspberry jam
  • 1/4 cup powdered sugar, for dusting

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together almond flour, all-purpose flour, granulated sugar, and salt.
  3. Add softened butter and almond extract, mixing until a soft dough forms.
  4. Roll dough into 1-inch balls and place on the baking sheet. Press your thumb into the center of each ball to create a small well.
  5. Fill each well with 1/2 teaspoon of raspberry jam.
  6. Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes.
  7. Dust cooled cookies with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally