Toasted Almond Snowballs

Toasted Almond Snowballs

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.
  • Total:
  • Serves: 3 persons



  1. Step 1

    In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
  2. Step 2

    Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners’ sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
  3. Step 3

    Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
  4. Step 4

    Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
  5. Step 5

    When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
  6. Step 6

    Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
  7. Step 7

    Place 3/4 cup confectioners’ sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners’ sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners’ sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners’ sugar.