Step 3: Add the Raspberry Filling
- Spoon about 1/2 teaspoon of raspberry jam into the indentation of each cookie. Be careful not to overfill, as the jam may bubble over during baking.
- For an extra burst of freshness, you can place a small fresh raspberry on top of the jam.
Step 4: Bake to Perfection
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers should remain soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Powdered Sugar Coating
- Once the cookies are completely cool, place the powdered sugar in a shallow bowl.
- Gently roll or dust each cookie in the powdered sugar until fully coated. This creates the signature “snowy” appearance that makes these cookies so festive.
Step 6: Serve and Enjoy
- Arrange the cookies on a serving platter for a stunning presentation.
- These cookies pair wonderfully with a cup of tea, coffee, or hot cocoa.
Tips for Perfect Cookies
- Almond Flour: Using finely ground almonds ensures a tender, moist texture and enhances the nutty flavor.
- Chilling: Don’t skip chilling the dough—it helps prevent spreading and keeps the cookie shape intact.
- Jam Choice: Raspberry is classic, but you can experiment with strawberry, apricot, or blackberry preserves for variety.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
The Raspberry-Filled Almond Snow Cookie is a beautiful combination of nutty, buttery cookie and sweet-tart fruit filling. Its snowy sugar coating makes it perfect for holiday tables, gifts, or simply a cozy treat on a chilly day. Once you try this recipe, it’s sure to become a family favorite!
If you want, I can also make a quick, visual step-by-step diagram for this recipe that shows how to shape, fill, and dust the cookies, which makes it super easy to follow. Do you want me to do that?
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