Raspberry-Filled Almond Snow Cookies (Neve Dolce)

Delicate almond-scented cookies filled with raspberry jam and dusted with powdered sugar—just like Nonna made

Introduction: A Tin of Sweet Snow

Every December, Nonna would set aside one tin just for “the pretty cookies.” These weren’t the sturdy biscotti or the crunchy pizzelles that could survive the rough hands of cousins and neighbors. No—these were the cookies she made slowly, almost reverently. She’d hum “O Tannenbaum” while spooning raspberry jam onto little almond-scented dough rounds, pressing and shaping them just so.

The powdered sugar always ended up on her cheeks, and I’d brush it off with my sleeve. She called them neve dolce—sweet snow. These cookies weren’t just treats. They were memories. They were love.

This recipe is a tribute to those moments. To the quiet joy of baking with care. To the scent of almond and sugar in a warm kitchen. To the kind of cookie that deserves its own tin.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so magical:

For the Dough:

• 1 cup unsalted butter, softened
  Adds richness and creates a tender, melt-in-your-mouth texture.
• ½ cup powdered sugar
  Sweetens the dough and contributes to its delicate crumb.
• 1 tsp almond extract
  The signature flavor—floral, nutty, and nostalgic.
• 2 cups all-purpose flour
  Provides structure while keeping the cookies light.
• ¼ tsp fine sea salt
  Balances the sweetness and enhances the almond flavor.

Optional: Add ¼ cup finely ground almonds for extra flavor and texture.

For the Filling:

• ½ cup raspberry jam (seedless preferred)
  Bright, tart, and jewel-like—adds contrast and color.

Tip: Use high-quality jam or homemade preserves for best flavor.

For Dusting:

• ½ cup powdered sugar
  Creates the snowy finish that gives these cookies their name.

Equipment Needed

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie cutter (round or fluted)
• Small spoon or piping bag
• Wire cooling rack
• Sifter or fine mesh strainer

Optional: Use a cookie stamp or scalloped cutter for a decorative touch.

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, cream together:

• 1 cup softened butter
• ½ cup powdered sugar

Beat until light and fluffy—about 2–3 minutes.

Add:

• 1 tsp almond extract
• 2 cups flour
• ¼ tsp salt

Mix until a soft dough forms.

Wrap in plastic and chill for 30–45 minutes.

Tip: Chilling helps the cookies hold their shape and makes the dough easier to handle.

Step 2: Shape the Cookies

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Roll dough out on a lightly floured surface to about ¼-inch thickness.

Cut into rounds using a 1½ to 2-inch cookie cutter.

Place half the rounds on the baking sheet.

On the other half, use a smaller cutter or piping tip to cut out a center hole (optional) for a peekaboo jam effect.

Optional: Chill cut cookies for 10 minutes before baking to prevent spreading.

Step 3: Bake

Bake for 10–12 minutes, or until edges are just turning golden.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tip: Don’t overbake—these cookies should be pale and tender.

Step 4: Fill and Assemble

Once cookies are fully cooled:

• Spoon ½ tsp raspberry jam onto the flat side of each whole cookie.
• Top with a cut-out cookie (if using), pressing gently to sandwich.

Optional: Use a piping bag for cleaner jam placement.

Step 5: Dust with Powdered Sugar

Sift ½ cup powdered sugar over the tops of the assembled cookies.

For extra snowy effect, dust twice—once warm, once cool.

Presentation Tip: Arrange on a platter with fresh raspberries and mint leaves.

Serving Suggestions

Perfect for:

• Holiday cookie trays
• Afternoon tea
• Edible gifts
• Quiet moments with memories

Pair with:

• Hot cocoa
• Spiced tea
• Mulled wine
• A soft instrumental of “O Tannenbaum”

Tip: Serve on a vintage plate or in a decorative tin lined with parchment.

Variations to Try

Want to make them your own? Try these delicious twists:

Orange Almond Snow Cookies

Add orange zest to the dough and use orange marmalade as filling.

Chocolate Raspberry

Add cocoa powder to the dough and fill with raspberry-chocolate ganache.

Hazelnut Snow Cookies

Use hazelnut extract and fill with Nutella or hazelnut jam.

Vegan Version

Use plant-based butter and egg replacer. Choose a vegan jam and powdered sugar.

Thumbprint Style

Skip the top cookie and press a thumbprint into each round before baking. Fill with jam after cooling.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance.
• Refrigerate: Store assembled cookies in an airtight container for up to 5 days.
• Freeze: Freeze unfilled cookies for up to 2 months. Thaw and fill before serving.

Tip: Layer cookies between sheets of parchment to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~120
• Protein: ~1g
• Carbohydrates: ~12g
• Fat: ~7g
• Sugar: ~6g
• Sodium: ~40mg
• Fiber: ~0.5g

These cookies are:

• Buttery and delicate
• Lightly sweet
• Perfectly portioned
• Great for gifting

Final Thoughts

These Raspberry-Filled Almond Snow Cookies aren’t just a recipe—they’re a ritual. A way to honor the hands that shaped them and the hearts that remember. Whether you’re baking them for the first time or the fiftieth, may they bring you the same sweetness Nonna shared every December.