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Raspberry-Filled Almond Snow Cookies

Raspberry-filled almond snow cookies are a delightful treat that combines the rich flavor of almond with the tartness of raspberry jam. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup almond flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, softened Use room temperature for better texture
  • 1 large egg Use room temperature
  • 1 tsp vanilla extract
Filling
  • 1/4 cup raspberry jam Substitute with any fruit jam or preserve if desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Gradually add the almond flour, stirring until you have a smooth dough.
  5. Scoop tablespoon-sized portions of dough, roll them into balls, and create a well in the center using your thumb.
  6. Fill each well with raspberry jam and pinch the edges to seal.
  7. Bake for 12-15 minutes or until golden around the edges. Let cool before dusting with powdered sugar.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze them separated by parchment paper.