Filled Almond Snow Cookies

(Soft Butter Cookies with Sweet Almond Filling and Snowy Sugar Coat)

INTRODUCTION
Filled Almond Snow Cookies are delicate, melt-in-your-mouth butter cookies wrapped around a soft almond filling and finished with a generous coating of powdered sugar. They bake into tender, snowy domes that look like winter treats and taste like classic European holiday cookies. Their rich buttery dough pairs perfectly with fragrant almond paste, creating a cookie that is elegant enough for celebrations and simple enough for everyday enjoyment.

INGREDIENTS

For the cookie dough

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional but recommended)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the almond filling

• 3/4 cup finely ground almonds OR almond flour
• 1/3 cup powdered sugar
• 1 tablespoon unsalted butter, softened
• 1/2 teaspoon almond extract
• 1–2 teaspoons milk or cream, only if needed to bring filling together

For coating

• About 1 cup powdered sugar for rolling

INSTRUCTIONS

Prepare the almond filling

1. In a small bowl, mix ground almonds, powdered sugar, butter, and almond extract.
2. Press the mixture together; add a tiny splash of milk only if it feels too dry.
3. Shape the filling into small hazelnut-sized balls (about 1/2 teaspoon each).
4. Refrigerate while preparing the dough.

Prepare the cookie dough

1. In a large bowl, beat the butter and granulated sugar until light and creamy.
2. Add vanilla and almond extract.
3. Add flour and salt, mixing until a soft dough forms.
4. Chill the dough for 20–30 minutes to make shaping easier.

Shape the cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop about 1 tablespoon of dough.
3. Flatten gently in your palm, place an almond filling ball in the center, and wrap the dough fully around it.
4. Roll into a smooth ball and place on the baking sheet, spaced slightly apart.

Bake

1. Bake 12–15 minutes, or until bottoms are lightly golden but tops remain pale.
2. Cool the cookies for about 5 minutes.

Coat with powdered sugar

1. While still warm, roll cookies in powdered sugar to create the snowy coating.
2. Once completely cool, roll again for a thicker snow layer.

METHOD EXPLANATION
This style of cookie uses a high-butter dough with low moisture so it stays tender and crumbly rather than chewy. Chilling helps keep the shape during baking. Wrapping the almond filling in dough creates a soft interior buried inside a crisp, snowy shell.

HISTORY
Filled almond cookies are related to old European holiday pastries found in Austria, Italy, Germany, and the Mediterranean. Almonds have long been prized for special-occasion baking. Coating cookies in sugar to mimic snow became popular in winter celebrations and was later adopted into modern Christmas cookie traditions.

BENEFITS

• Naturally rich in flavor thanks to butter and almonds
• Elegant, festive, and gift-friendly
• Freezes very well
• Easy ingredients and simple methods

FORMATION / HOW THEY FORM
The butter dough traps air during mixing, creating a tender, crumbly bite. The almond filling stays soft while the dough bakes around it, forming a perfect pocket of flavor. Powdered sugar clings to the warm cookie surface to create the classic snow effect.

VARIATIONS

• Add orange zest to the dough for a citrus twist.
• Replace almond filling with a small spoon of Nutella or jam.
• Add finely chopped toasted almonds to the dough for more texture.
• Use rosewater or orange blossom water in the filling for Mediterranean flavor.

STORAGE

• Store in an airtight container for up to 7 days.
• Freeze baked cookies (without powdered sugar) up to 3 months; dust after thawing.

NUTRITION (approx. per cookie)
Calories: 130
Fat: 9 g
Protein: 2 g
Carbs: 12 g
Sugar: 6 g

CONCLUSION
Filled Almond Snow Cookies are a timeless cookie that brings together buttery richness, almond aroma, and a beautiful snowy finishing touch. They make perfect holiday treats, gifts, or additions to celebrations.

If you want, I can also give you:

• A no-almond version
• A bigger batch version
• A version without powdered sugar
• A version without butter
• A Moroccan-style almond cookie variation