Almond snowball cookies

Almond snowball cookies

Based on 11 ratings
Friederieke Klee

Friederieke Klee

Contributor

Difficulty

Easy 👌
10
min.
Preparation
17
min.
Baking
5
min.
Resting

Ingredients

Servings2
g
almonds
9⅝ g
unsalted butter
13¼ g
confectioner’s sugar
vanilla bean
tsp
amaretto
13¼ g
flour
salt
MetricImperial

Utensils

oven, baking sheet, food processor, bowl (large), hand mixer with beaters, plastic wrap, fine sieve, bowl

Nutrition per serving

Cal106
Protein2 g
Fat6 g
Carb13 g
  • Step 1/5

    Preheat the oven to 180ºC/356ºF. Spread almonds on a baking sheet and roast for approx. 8 min., or until golden brown. Remove from the oven and set aside to cool. Once cooled, add them to a food processor and blitz until powdery.
    • g almonds
    • oven
    • baking sheet
    • food processor

    Preheat the oven to 180ºC/356ºF. Spread almonds on a baking sheet and roast for approx. 8 min., or until golden brown. Remove from the oven and set aside to cool. Once cooled, add them to a food processor and blitz until powdery.

  • Step 2/5

    Add butter and some confectioner's sugar to a bowl and use a hand mixer to beat together until light and creamy. Then add some of the seeds from a vanilla bean, some salt, amaretto, and ground almonds, and stir to combine. Add flour and whisk until smooth.
    • 9⅝ g unsalted butter
    • g confectioner’s sugar
    • vanilla bean
    • tsp amaretto
    • 13¼ g flour
    • salt
    • bowl (large)
    • hand mixer with beaters

    Add butter and some confectioner's sugar to a bowl and use a hand mixer to beat together until light and creamy. Then add some of the seeds from a vanilla bean, some salt, amaretto, and ground almonds, and stir to combine. Add flour and whisk until smooth.

  • Step 3/5

    Turn dough onto a work surface and roll into a log of approx. 4 cm/1,5 in. in diameter. Wrap in plastic wrap and let chill in the refrigerator for at least 30 min.
    • plastic wrap

    Turn dough onto a work surface and roll into a log of approx. 4 cm/1,5 in. in diameter. Wrap in plastic wrap and let chill in the refrigerator for at least 30 min.

  • Step 4/5

    Form dough into small balls and place on a parchment-lined baking sheet, leaving approx. 2 cm/0,75 in. space between each ball. Bake for approx. 9 min., or until they are golden brown. Remove from the oven and let cool for a few minutes.

    Form dough into small balls and place on a parchment-lined baking sheet, leaving approx. 2 cm/0,75 in. space between each ball. Bake for approx. 9 min., or until they are golden brown. Remove from the oven and let cool for a few minutes.

  • Step 5/5

    Meanwhile, sift remaining confectioner’s sugar into a bowl. Roll the warm cookies in it until fully coated. Let the coated cookies cool for 5 min., then roll them in the sugar once again. Enjoy!
    • fine sieve
    • bowl

    Meanwhile, sift remaining confectioner’s sugar into a bowl. Roll the warm cookies in it until fully coated. Let the coated cookies cool for 5 min., then roll them in the sugar once again. Enjoy!

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