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Sweet Raspberry Delights

Category: Let's Bake Something Wonderful

These tasty bites mix the nutty goodness of almonds with a sweet raspberry core, surrounded by a soft cookie and powdered sugar finish.

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Hannah Author
Updated on Thu, 10 Apr 2025 12:20:13 GMT
A dish of powdered almond cookies stuffed with raspberry filling, some split to show the red center inside. Save
A dish of powdered almond cookies stuffed with raspberry filling, some split to show the red center inside. | recipesbyhannah.com

I'm excited to tell you about one of my go-to Christmas treats that never fails to delight - Jam-Filled Almond Powder Puffs! It's so fun watching guests' expressions when they discover the fruity center hiding in these buttery bites. They're a creative spin on classic powder cookies that'll definitely upgrade your holiday baking game.

Delightful Upgraded Powder Puffs

The real charm of these cookies comes from how the almond-infused dough surrounds a dollop of vibrant raspberry preserve. Each mouthful delivers this wonderful combo of buttery pastry and zesty fruit. They sit on your cookie tray looking all innocent and snow-covered, ready to surprise everyone.

What You'll Need

  • For the Cookie Dough: - All-purpose flour as the foundation - Ground almonds for that earthy taste - Powdered sugar to create that melt-away texture - Softened butter for that luxurious feel - Vanilla and almond extracts to add wonderful fragrance
  • For the Filling & Finish: - Raspberry preserves of your choice - More powdered sugar for the winter-like coating

Let's Make Some Magic

Start Your Dough:
Whip your butter with powdered sugar and extracts until fluffy, then fold in flour and almonds. Pop it in the fridge for an hour.
Shape With Love:
Form small spheres, create a dent for the preserves, then carefully wrap the dough around it.
Bake Them Up:
Arrange them on your baking tray and cook at 350°F until they're firm but not golden.
Make Them Snowy:
Coat them in powdered sugar while still warm, then dust again once cooled for that dreamy snow effect.

Mix It Up

Don't be afraid to swap in blackberry or cherry preserves, they're equally yummy. Thinking about changing the nuts? Walnuts or hazelnuts will do the trick too. For fancy parties, I sometimes add a white chocolate zigzag on top.

A plate of powdered sugar-coated cookies filled with red fruit jam, some cookies are cut to show the filling. Save
A plate of powdered sugar-coated cookies filled with red fruit jam, some cookies are cut to show the filling. | recipesbyhannah.com

Keep Them Fresh

Your tasty creations will stay good in a sealed container for seven days at room temp or fourteen days when refrigerated. They make fantastic presents wrapped in clear bags tied with colorful strings. I love including them in my cookie assortments - they're always the first to vanish!

Recipe FAQs

→ Why is my jam leaking?

Let your jam cool completely, and don't overfill. Seal the dough tightly around the jam to prevent any spills.

→ Can I switch the jam?

Sure! Any thick jam works great. Seedless options keep the texture smooth.

→ Why are my cookies flattening?

If the dough feels too soft, chill it first. Cornstarch in the jam also helps keep cookies from spreading.

→ What's the best way to store them?

Keep them in an airtight container for up to 5 days. Use wax paper between layers to keep them from sticking.

→ Can these be frozen?

Absolutely! Freeze them without the powdered coating, then add the sugar after they thaw.

Jam Filled Snowballs

Soft almond treats hiding a raspberry surprise, dusted generously with powdered sugar for a delightful bite.

Preparation Time
35 min
Cooking Time
30 min
Total Time
65 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: American

Yield: 20 Servings (20 cookies)

Dietary Preferences: Vegetarian

Ingredients

01 1 cup almond flour, finely ground.
02 1 1/2 cups plain flour.
03 1/4 teaspoon salt, fine-grain.
04 1/2 teaspoon baking powder, leveled off.
05 1 teaspoon pure vanilla extract.
06 3/4 cup white sugar.
07 1/2 cup butter, softened to room temperature.
08 1 teaspoon almond essence.
09 1 large egg, room temperature.
10 1 tablespoon fresh lemon juice.
11 1 teaspoon cornstarch (optional).
12 3/4 cup raspberry jam, ideally seedless.
13 1/2 cup powdered sugar for coating.

Directions

Step 01

Set your oven to 350°F (175°C) and let it warm up.

Step 02

Line your baking tray with parchment paper to avoid sticking.

Step 03

Stir together flours, salt, and baking powder in one bowl.

Step 04

Whip the butter and sugar together until the mixture looks light and fluffy.

Step 05

Pour in the egg, vanilla, and almond extract, and mix thoroughly.

Step 06

Slowly incorporate the dry ingredients into the wet mixture, blending well.

Step 07

In a saucepan, stir the jam, cornstarch, and lemon juice together.

Step 08

Cook the mixture over low heat until it thickens, then allow it to cool down.

Step 09

Roll the dough into small balls, pressing a small dent in the center with your finger.

Step 10

Spoon a little of the jam mixture into each center and pinch the dough closed.

Step 11

Coat the prepared dough balls completely in powdered sugar.

Step 12

Pop the dough balls onto the baking sheet and bake for 12 to 14 minutes.

Step 13

Let the cookies rest on the tray for 5 minutes before placing them on a wire rack to cool completely.

Notes

  1. Make sure the filling is totally cool before finishing up the cookies.
  2. Switch things up by trying different types of jam.

Required Equipment

  • Parchment paper for non-stick baking.
  • Baking tray for the cookies.
  • Saucepan for cooking the filling.
  • Stand mixer or hand mixer for blending.
  • Cooling rack for the cookies.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains dairy due to the butter.
  • Wheat from flour is included.
  • Uses almond flour, which is a tree nut product.
  • Eggs are present.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 150
  • Fats: 6 g
  • Carbohydrates: 22 g
  • Proteins: 2 g