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- 75g almonds
- 150g caster sugar
- 180g unsalted butter, and softened
- 1/2 tsp pure vanilla essence
- 1 dash almond essence
- 230g plain flour
- 1/2 tsp fine salt
- 125g sugar
How to make Almond snowball cookies
Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about one minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond essence and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 40cm long and 4cm wide. Wrap and refrigerate for 30 mins.
Preheat the oven to 160°C / gas mark 3. Line two baking sheets with parchment paper.
Cut the chilled dough into 1cm pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 mins. Put the sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the sugar.