Almond Snowball Cookies
Almond Snowball Cookies
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  • 1 1/2 cups (200 g) ground almonds
  • 1 cup (140 g) unbleached all-purpose flour
  • 1/2 cup (85 g) roasted almonds, finely chopped
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (270 g) icing sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • In a bowl, combine the ground almonds, flour and chopped almonds. Set aside.
  • In another bowl, cream the butter and 1/2 cup of the icing sugar with an electric mixer. Stir in the ground almond mixture at low speed or with a wooden spoon.
  • With a 1-tbsp ice cream scoop or measuring spoon, portion the dough into balls. Finish shaping by rolling them between your hands. Place the cookies on the prepared baking sheets.
  • Bake, one sheet at a time, for about 15 minutes or until golden brown. Let cool for 5 minutes.
  • Roll the warm cookies in the remaining icing sugar (1 1/2 cups). Return to the baking sheets and let cool completely. Roll the completely cooled cookies a second time in the icing sugar.
  • These cookies will keep for about three weeks in an airtight container in a cool, dry place or can be frozen.
  • Description
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