Raspberry-Filled Almond Snow Cookies That Will Delight You

Oh my goodness, let me tell you about these Raspberry-Filled Almond Snow Cookies! They’re like little bites of pure joy, soft and chewy, with a sweet surprise waiting inside. Every time I make them, it reminds me of baking with my grandma in her warm, cozy kitchen, where the smell of almonds and raspberries filled the air.

These cookies are so easy to whip up, and they always come out perfectly. The combination of nutty almond flour and that luscious raspberry jam creates a delightful contrast that makes each bite a heavenly experience. Trust me, once you try these, you’ll be hooked! They’re perfect for sharing with friends or just enjoying with a cup of tea on a quiet afternoon. So, let’s get baking!

Ingredients List

• 1 cup almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 egg white
• 1/2 teaspoon almond extract
• 1/4 cup raspberry jam

How to Prepare Raspberry-Filled Almond Snow Cookies

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your cookies bake evenly and get that lovely golden color. Trust me, you don’t want to skip this step!

Mix the Dry Ingredients

In a mixing bowl, combine 1 cup of almond flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Give it a good stir until everything is well mixed. This blend will be the base of your cookies, and the almond flour gives them that delightful nutty flavor.

Combine Wet Ingredients

Now, it’s time to add in the wet ingredients! Pour in 1 egg white and add 1/2 teaspoon of almond extract. Mix it all together until you get a nice, slightly sticky dough. It should hold together well without being too dry—perfect for shaping!

Shape the Cookies

Take small portions of the dough and roll them into little balls, about the size of a tablespoon. Place them on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread slightly during baking.

Create Indentations and Fill

Here comes the fun part! Using your thumb or the back of a small spoon, make a little indentation in the center of each cookie ball. Then, carefully fill each indentation with about a teaspoon of raspberry jam. Don’t worry if it spills over a bit; that just means more deliciousness!

Bake the Cookies

Pop your baking sheet into the preheated oven and bake for 12-15 minutes. Keep an eye on them; they’re done when they’re lightly golden on the edges. You’ll know they’re ready when the kitchen fills with that amazing almond and raspberry aroma—so good!

Cool Before Serving

Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling period helps them set up nicely, and you definitely want to let them cool a bit before diving in. It’s hard to resist, but trust me, they’re worth the wait!

Nutritional Information

Each of these delightful Raspberry-Filled Almond Snow Cookies is about 80 calories, making them a sweet treat without the guilt! Here’s a quick breakdown:

• Fat: 4g
• Protein: 2g
• Carbohydrates: 10g
• Sugar: 5g

Keep in mind, these values are estimates and can vary depending on the specific ingredients you use. But trust me, they’re definitely worth every bite!

FAQ Section

Can I use a different type of jam?

Absolutely! While raspberry jam is my favorite for these cookies, you can swap it out for any jam you love. Strawberry, apricot, or even a tart cherry jam would work beautifully. Just keep in mind that different flavors will give your cookies a unique twist, so feel free to get creative!

How do I store these cookies?

To keep your Raspberry-Filled Almond Snow Cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. If you want to enjoy them longer, you can pop them in the fridge for up to two weeks. Just make sure they’re well sealed so they don’t dry out!

Can I make these cookies gluten-free?

You bet! Since almond flour is naturally gluten-free, these cookies are already a great option for those avoiding gluten. Just make sure to check that your almond flour is certified gluten-free if you’re super sensitive. You could also experiment with other gluten-free flours, but I find almond flour gives the best texture and flavor!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for when you need a sweet treat in a hurry!
• Soft, chewy texture with a delightful raspberry surprise in every bite.
• Made with simple, wholesome ingredients that you probably already have in your pantry.
• Great for any occasion—whether it’s a holiday gathering, a cozy tea party, or just a sweet snack.
• Versatile and adaptable—try different jams or fillings for a fun twist!
• These cookies look beautiful on a platter, making them an impressive addition to any dessert table.
• Light enough to enjoy without guilt, yet indulgent enough to satisfy your sweet tooth.

Tips for Success

To make sure your Raspberry-Filled Almond Snow Cookies turn out perfectly every time, here are some of my favorite tips! First, always use fresh almond flour—it makes a big difference in flavor and texture. If it’s been sitting in your pantry for a while, give it a sniff; you want that nutty aroma! Next, keep an eye on your baking time.

Ovens can vary, so check your cookies a minute or two early. They should be lightly golden on the edges but still soft in the center. Oh, and don’t forget to let them cool completely before enjoying! This helps them set up nicely, ensuring that chewy texture we all love. Trust me, these little details can take your cookies from good to absolutely amazing!

Variations

If you’re feeling adventurous, there are so many fun ways to switch up these Raspberry-Filled Almond Snow Cookies! For a tropical twist, try using mango or pineapple jam instead of raspberry.

The fruity flavors will transport you to a sunny paradise with every bite! Or how about adding a touch of chocolate? You can fold in mini chocolate chips into the dough for a delightful surprise.

If you love nuts, consider mixing in some finely chopped pistachios or walnuts for an extra crunch. And for a seasonal spin, a spoonful of pumpkin puree mixed into the dough during fall can create a cozy, spiced version. The possibilities are endless, so don’t hesitate to experiment with your favorite flavors and fillings—after all, baking is all about having fun!

For more delicious recipes, check out Raspberry Matcha Chia Seed Pudding or Peanut Protein and Raspberry Date Bark.

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