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.
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