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Absolutely! Here’s a detailed, unique article about Raspberry-Filled Almond Snow Cookies with step-by-step instructions.

Raspberry-Filled Almond Snow Cookies: A Sweet Winter Delight

Raspberry-Filled Almond Snow Cookies are a perfect blend of tender almond-flavored dough and tangy, fruity raspberry jam, all dusted in a snowy coating of powdered sugar. They are delicate yet flavorful, making them ideal for holiday gatherings, tea time, or as a charming homemade gift. These cookies melt in your mouth with a delightful contrast of textures: a soft, crumbly cookie exterior, a chewy almond undertone, and a sweet, slightly tart raspberry center.

Here’s how to make them from scratch, step by step.

Ingredients

For the cookies:

1 cup (227 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups (250 g) all-purpose flour
1/2 cup (50 g) finely ground almonds or almond flour
1/4 teaspoon salt

For the filling:

1/2 cup (150 g) raspberry jam or preserves

For the topping:

1/2 cup (60 g) powdered sugar

Equipment Needed

Mixing bowls
Electric mixer or hand whisk
Baking sheets
Parchment paper or silicone baking mat
Small spoon or piping bag for jam
Cooling rack

Step-by-Step Method

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with an electric mixer.
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, smooth dough forms. Avoid overmixing to keep the cookies tender.

Step 2: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling makes it easier to shape the cookies and prevents them from spreading too much while baking.