Almond Snow Cookies
Filled Almond Snowball Cookies combine a velvety almond filling with a buttery dough, chilled, sliced, baked, and coated in powdered sugar for a nutty, melt-in-your-mouth treat perfect for holiday gifting and cozy gatherings.
Ingredients
Almond Filling
- 2 cups blanched almond meal
- 0.5 cup powdered sugar
- 2 egg whites
- 0.25 teaspoon almond extract
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 cups all-purpose flour
Coating
- 1 cup confectioners’ sugar for dusting
Instructions
Almond Filling
- Combine 2 cups blanched almond meal and ½ cup powdered sugar in a bowl and stir until evenly mixed.
- Add 2 egg whites and ¼ teaspoon almond extract; mix into a smooth paste.
- Shape mixture into two 8-inch logs, wrap in plastic wrap, and chill for 2 hours.
Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream 1 cup softened unsalted butter and ½ cup granulated sugar until pale and fluffy, about 3–4 minutes.
- Beat in 1 teaspoon vanilla extract, then add 2 cups all-purpose flour and ¼ teaspoon salt until a soft dough forms.
- Divide dough into two ropes about 10 inches long.
Assembly & Bake
- Press each chilled almond log along a dough rope, wrap to encase the filling, and seal seams.
- Slice logs into ½-inch rounds and place 2 inches apart on prepared sheets.
- Bake for 18–20 minutes, until the edges are just golden.
- Cool on the sheet for 5 minutes, then roll in 1 cup confectioners’ sugar; after fully cool, dust again.
Notes
Chilling the filling logs separately yields cleaner slices and prevents any almond paste from oozing during baking.
For heightened aroma, lightly toast your almond meal before mixing for a deeper, nuttier profile.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 12g
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