Introduction

Toasted Almond Snowballs are delicate, buttery cookies with a rich almond flavor and a melt-in-your-mouth texture. Coated in sweet confectioners’ sugar, these treats are perfect for holidays or anytime you crave a nutty, satisfying cookie.

The image shows sixteen round dough balls arranged in four rows of four on a white marbled surface. Each dough ball is covered with a light dusting of white flour that gives a soft, powdery texture with uneven edges. The dough itself has a rough, slightly bumpy surface and a pale beige color peeking through the flour. There is scattered flour around the balls, adding to the rustic look of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (75 grams) almond flour
3/4 cup (170 grams) unsalted butter (1 1/2 sticks), softened
2 1/2 cups (305 grams) confectioners’ sugar
1 egg yolk
1 tablespoon brandy, pastis, or ouzo
1/2 teaspoon almond extract
1 1/2 cups (190 grams) all-purpose flour
1/4 teaspoon fine sea salt

Instructions

Step 1: In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, about 6 to 8 minutes. Watch carefully, as the toasting happens quickly once it starts. Immediately pour the toasted flour into a small bowl to cool.
Step 2: Using an electric mixer fitted with a paddle attachment or a handheld mixer, beat the softened butter and 1 cup of the confectioners’ sugar on low speed until fluffy, about 1 to 2 minutes.
Step 3: Beat in the egg yolk, brandy (or substitute), and almond extract until well combined.
Step 4: Reduce the mixer speed to low and gradually add the all-purpose flour, salt, and cooled toasted almond flour. Mix until just incorporated, being careful not to overmix.
Step 5: Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight to firm up.
Step 6: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Roll the chilled dough into 1-inch balls with your hands and place them about 1 inch apart on the prepared sheets. Bake for 12 to 18 minutes, or until the edges just begin to brown. Rotate the sheets halfway through baking for even cooking.
Step 8: Place 3/4 cup confectioners’ sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of sugar over the tops. Once cooled, place the remaining 3/4 cup confectioners’ sugar (plus any leftover in the sieve) in a shallow bowl and gently toss the cookies to coat them again.

Tips & Variations

For a slightly different flavor, substitute the brandy with rum or a mild flavored liqueur.
Make sure the almond flour is toasted evenly by stirring constantly to avoid burning.
Use parchment paper on baking sheets to prevent sticking and promote even baking.
For a festive touch, add a pinch of cinnamon to the dough before baking.

Storage

Store the toasted almond snowballs in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in a warm oven if desired to restore their fresh-baked texture.

How to Serve

A clear white plate holds a pile of about fifteen round cookies, each fully covered in white powdered sugar, giving them a soft, snowy look. The cookies are arranged in a pyramid shape, with the powdered sugar creating a rough, slightly uneven texture on their surface. The plate rests on a white cloth napkin, and the whole scene is set against a white marbled textured background, making the white cookies stand out gently. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is key to the texture and flavor of these cookies. Using regular flour instead will change the taste and may result in a different texture. For best results, stick to toasted almond flour.

What if I don’t have brandy, pastis, or ouzo?

You can substitute any mild-flavored liqueur or simply omit the alcohol and add a little extra almond extract or a splash of vanilla extract instead. The cookies will still be delicious.

Toasted Almond Snowballs Recipe

Print Recipe

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4.6 from 83 reviews

Toasted Almond Snowballs are delicate, buttery cookies featuring toasted almond flour for a rich, nutty flavor. These melt-in-your-mouth snowball cookies are coated generously with confectioners’ sugar, offering a sweet, crumbly texture perfect for festive occasions or an everyday treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Yield: About 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: European

Ingredients

Scale

Dry Ingredients

2/3 cup (75 grams) almond flour
1 1/2 cups (190 grams) all-purpose flour
2 1/2 cups (305 grams) confectioners’ sugar, divided
1/4 teaspoon fine sea salt

Wet Ingredients

3/4 cup (170 grams or 1 1/2 sticks) unsalted butter, softened
1 egg yolk
1 tablespoon brandy, pastis or ouzo
1/2 teaspoon almond extract

Instructions

Toast the Almond Flour: In a medium skillet over medium heat, toast the almond flour, stirring constantly for 6 to 8 minutes until it turns golden brown and fragrant. Immediately transfer to a small bowl to cool to prevent over-toasting.
Cream Butter and Sugar: Using an electric mixer with a paddle attachment or handheld mixer, beat the butter and 1 cup of confectioners’ sugar on low speed until the mixture is fluffy, about 1 to 2 minutes. Add the egg yolk, brandy, and almond extract, and mix until well combined.
Add Dry Ingredients: Reduce mixer speed to low and gradually add the all-purpose flour, salt, and the cooled toasted almond flour. Mix until just incorporated; do not overmix to maintain a tender texture.
Chill the Dough: Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight to allow the flavors to develop and dough to firm up for easier shaping.
Prepare to Bake: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Shape and Bake: Roll the chilled dough into 1-inch balls with your hands and place them about 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, or until the edges begin to brown lightly. Rotate the baking sheets halfway through baking for even cooking.
Sugar Coating: Immediately after removing the cookies from the oven, sift 3/4 cup of confectioners’ sugar over their tops while hot. Once cooled, place the remaining 3/4 cup confectioners’ sugar into a shallow bowl, add any leftover sugar from the sieve, and gently toss the cookies to coat them evenly for a snowy finish.

Notes

Watch the almond flour carefully while toasting, as it can burn quickly once it starts browning.
Chilling the dough helps the cookies hold their shape and enhances flavor.
Brandy can be substituted with pastis or ouzo for a unique twist, or omitted if desired.
Store cookies in an airtight container at room temperature; they keep well for up to a week.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Almond snowballs, toasted almond cookies, buttery snowball cookies, confectioners sugar cookies, almond flour cookies, holiday cookies