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.
- Serves: 3 persons
- ⅔cup/75 grams almond flour
- ¾cup/170 grams unsalted butter (1 1/2 sticks), softened
- 2 ½cup/305 grams confectioners’ sugar
- 1egg yolk
- 1tablespoon brandy, pastis or ouzo
- ½teaspoon almond extract
- 1 ½cups/190 grams all-purpose flour
- ¼teaspoon fine sea salt
Step 1In 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.
Step 2Using 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.
Step 3Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
Step 4Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
Step 5When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
Step 6Using 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.
Step 7Place 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.