Almond snowball cookies

Step 1/ 5

• 7¼ 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

• 9⅝ g unsalted butter
• 5¼ g confectioner’s sugar
• ⅛ vanilla bean
• ⅛ 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

• 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.

Step 5/ 5

• 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!

Enjoy your meal!