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Raspberry-Filled Almond Snow Cookies

Delightful raspberry-filled almond snow cookies that are soft, nutty, and bursting with flavor, perfect for festive gatherings or cozy family desserts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup almond flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter (softened)
  • 1/2 teaspoon almond extract (or vanilla if you prefer)
  • 1 egg white
  • 1/2 cup raspberry preserves Use for filling
  • to taste cup additional powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour and powdered sugar.
  3. Add the softened butter and almond extract, and mix until the dough comes together.
  4. Fold in the egg white until fully incorporated.
  5. Shape small balls with the dough (about 1 inch in diameter) and press a thumb into each ball to create a well.
  6. Fill each well with a teaspoon of raspberry preserves and wrap the dough around the filling to create a complete ball.
  7. Place the balls on a lined baking sheet.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Once cooled, dust them generously with powdered sugar.

Notes

Nutty variations: Substitute almond flour with finely ground walnuts or hazelnuts. For sticky dough, lightly flour your hands while rolling. Ensure the dough is sealed well around the preserves to avoid spilling.