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Toasted Almond Snowballs 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://platedandproud.com/toasted-almond-snowballs-recipe/