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Ingredients
- 2 cups (500 mL) all-purpose flour or 21/2 cups (625 mL) cake and pastry flour
- 3/4 cup (175 mL) ground almonds, about 100-g pkg
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) unsalted butter, at room temperature
- 1 cup (250 mL) sifted icing sugar
- 2 tsp (10 mL) vanilla
- 1 cup (250 mL) semi-sweet chocolate chips or chunks (optional)
- Preheat oven to 350F (180C). In a medium bowl, stir flour with almonds and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with 1/2 cup (125 mL) icing sugar until smooth. Beat in vanilla. On low speed or using a wooden spoon, beat flour mixture into butter mixture.
- Scoop about 1 tbsp (15 mL) dough and flatten into a disc. To add a chocolate centre, press 2 chocolate chips or 1 chocolate chunk into centre of the disc. Roll dough around chocolate, forming a 1-in. (2.5-cm) ball. Repeat with remaining dough and chocolate. Place on an ungreased baking sheet, at least 1 in. (2.5 cm) apart.
- Bake in centre of oven until puffed and golden on bottom when lifted, from 8 to 10 min. Remove cookies to a rack to cool for 5 min. Place remaining 1/2 cup (125 mL) icing sugar in a shallow bowl. Then roll warm cookies in sugar until evenly coated and return to rack to cool completely. Cookies will keep well stored in an airtight container in the refrigerator up to a week or in the freezer up to 1 month.
Sorry, there is no nutrition information available for this recipe.
User comments (2)
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This recipe (Almond Snowballs) is missing some key ingredient. When prepared, dough is like powder and doesn't cling together. Baking it, doesn't change this consistency much. Milk, eggs, baking soda all might "save" it.
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For my first attempt, I used regular flour and made the cookies larger than the recipe called for (I ended up with 24 instead of 42)... Initially, they were very crumbly (one or two 'busted' into powder, while I was moving them from the cookie sheet to the rack), but they tasted delicious and after a few days in the cookie jar, they actually improved! The second time, I used Cake & pastry flour - my dough was much better! Plus, I did make them smaller (used not quite a tbsp. per cookie) and they stayed together.. Again, leave them for a day or two in your cookie jar and they'll be perfect!
