Almond Snowball Cookies

Food Network Kitchens

Recipe courtesy Food Network Kitchens Cookbook, Meredith Press, 2003

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
1 hr 50 min
Prep
30 min
Inactive
1 hr 0 min
Cook
20 min
Yield:
about 30 cookies
Level:
Intermediate
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Ingredients

Directions

Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts 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 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Cut the chilled dough into 1/2-inch 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 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 15, 2011

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    The secret to this is to mix the flour in a mixing bowl after everything else is done and keep mixing until it bcomes smooth. I have a kitchenaide and it came out as a soft dough.

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  • on December 09, 2011

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    I gave this recipe two stars only because they still tasted good. However, I should have heeded some of the other's comments. The dough was crumbly and dry so I added 1/4 cup butter to soften it enough to shape into balls. I already knew I was in trouble at that point. The cookies ended up looking beautiful, but as others noted; hard as a rock. Or maybe store-bought biscotti. They are definitely coffee-dunking cookies. I won't make this recipe again, it's a waste of butter and almonds. However, I think probably too much flour would cause the hardness.

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  • on July 30, 2007

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    delicious, light, flakey, wonderful. melt in your mouth

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