There’s something magical about biting into tender, nutty Almond Snow Cookies, with their silky almond filling peeking through a soft, buttery shell and a whisper of powdered sugar. After three rounds of testing, I discovered the dough needs that extra minute of chilling to prevent spreading, and the almond paste stays creamier if you fold it gently. Every batch left my kitchen smelling of warm, nutty comfort—and I can’t wait to share those insights with you.
Why You’ll Love Almond Snow Cookies
- Layers of flavor: a velvety almond center wrapped in tender butter dough
- Textural contrast: slightly crisp edges meet a soft, melt-in-your-mouth crumb
- Make-ahead friendly: assemble in advance and bake when guests arrive
- A nod to Italian holiday traditions with every bite
A Little Background
One December afternoon, I found a torn recipe card tucked in my grandma’s cookbook—“Filled Almond Snowball Cookies.” My first batch collapsed into flat moons. By the third experiment, I learned to chill both the paste and dough separately, yielding perfect rolls dusted in snowy sugar. These treats have since become my December must-bake, evoking cozy kitchen chatter and hot mugs of chocolate.
Key Ingredients for Almond Snow Cookies
- Blanched almond meal: provides that rich, nutty heart; swap for superfine almond flour if needed.
- Powdered sugar: sweetens and lightens the almond paste; sift before measuring to avoid lumps.
- Egg whites: bind the filling; bring to room temp for smoother paste.
- Unsalted butter: gives tender crumb; use European-style for richer taste.
- Pure vanilla extract: enhances overall flavor; avoid imitation for best aroma.
How to Make Almond Snow Cookies
- Combine 2 cups almond meal, ½ cup powdered sugar, 2 egg whites, and ¼ tsp almond extract; stir to a glossy mass, form into two 8-inch logs, wrap in plastic, and chill 1 hour.
- Cream 1 cup softened unsalted butter and ½ cup granulated sugar until pale (about 3–4 minutes); beat in 1 tsp vanilla extract.
- Mix in 2 cups all-purpose flour and ¼ tsp salt until a soft dough forms; divide in half and roll each into a 14-inch rope.
- Place chilled almond logs along dough ropes, wrap and pinch seams; slice into ½” rounds, arrange 2″ apart on baking sheet.
Pro Tips & Troubleshooting
- Testing note: chilling the almond logs separately prevents gooey leaks in the oven.
- If edges brown too fast, lower oven to 325°F and tent with foil.
- For a festive twist, fold in 2 tbsp finely chopped candied citrus peel before wrapping dough.
- To halve the batch, freeze unused dough logs for up to 2 weeks—slice and bake straight from frozen.
Storage & Make-Ahead Guide
Keep cookies at room temperature in an airtight container for up to 5 days. For longer storage, freeze sealed for up to 3 months—thaw at room temp before serving. Prep the almond logs and dough 1 day ahead; wrap separately and chill to streamline assembly. Always wash hands and utensils when handling egg whites to maintain food safety.
Serving Suggestions
Pair these Almond Snow Cookies with a gently spiced chai latte or bright citrus tea. Stack on a platter with sprigs of rosemary for seasonal flair, or tuck a few in gift boxes layered with parchment paper for neighbors and friends.
Frequently Asked Questions
- How long do Almond Snow Cookies last? Stored airtight at room temperature, they stay fresh for up to 5 days. For longer, freeze as directed above.
- Can I use almond flour instead of almond meal? Yes—superfine almond flour works, but skip any coarse bits for a smoother paste.
- Why did my cookies spread too much? Likely the dough was too warm. Chill the filled logs and dough separately for at least an hour.
- Can I make these without egg whites? Egg whites help bind the filling. If avoiding eggs, try aquafaba (chickpea liquid) but expect a looser texture.
- What’s the best way to reheat frozen cookies? Warm in a 300°F oven for 5–7 minutes to re-crisp edges without browning.
- How do I prevent the sugar coating from clumping? Allow cookies to cool fully before rolling, and shake off excess between coatings.
Final Thoughts
Almond Snow Cookies are one of my cherished seasonal treats—each bite brings back memories of laughter-filled holiday afternoons. My favorite? A warm cookie paired with a glass of cold milk. Share your batch photos and tips below; I can’t wait to hear how your kitchen fills with that nutty, snowy aroma!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – similar buttery texture with festive flair
- Raspberry Swirl Cookies – another filled cookie with bright-tart contrast
- Snickerdoodle – cinnamon sugar-coated classic perfect alongside snow-dusted treats
- Christmas Sugar Cookies – seasonal shapes dusted in sweet snowy sugar
Almond Snow Cookies
Ingredients
Almond Filling
- 2 cups blanched almond meal
- 0.5 cup powdered sugar
- 2 egg whites
- 0.25 teaspoon almond extract
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 cups all-purpose flour
Coating
- 1 cup confectioners’ sugar for dusting
Instructions
Almond Filling
- Combine 2 cups blanched almond meal and ½ cup powdered sugar in a bowl and stir until evenly mixed.
- Add 2 egg whites and ¼ teaspoon almond extract; mix into a smooth paste.
- Shape mixture into two 8-inch logs, wrap in plastic wrap, and chill for 2 hours.
Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream 1 cup softened unsalted butter and ½ cup granulated sugar until pale and fluffy, about 3–4 minutes.
- Beat in 1 teaspoon vanilla extract, then add 2 cups all-purpose flour and ¼ teaspoon salt until a soft dough forms.
- Divide dough into two ropes about 10 inches long.
Assembly & Bake
- Press each chilled almond log along a dough rope, wrap to encase the filling, and seal seams.
- Slice logs into ½-inch rounds and place 2 inches apart on prepared sheets.
- Bake for 18–20 minutes, until the edges are just golden.
- Cool on the sheet for 5 minutes, then roll in 1 cup confectioners’ sugar; after fully cool, dust again.