There’s something utterly satisfying about creating these almond snowball cookies; it’s like rolling little bites of bliss that melt in your mouth and transport you to a cozy nook of almond delight.
I love creating these Filled Almond Snowball Cookies, which combine the rich flavors of unsalted butter, almond flour, and finely chopped almonds. With a hint of sweetness from powdered sugar and the aromatic essence of vanilla and almond extracts, these cookies offer a delightful melt-in-your-mouth texture, providing a satisfying nutty indulgence.
Filled Almond Snowball Cookies Recipe Ingredients
- Unsalted Butter: Adds richness and moisture.
- Powdered Sugar: Provides sweetness and a soft texture.
- Vanilla Extract: Infuses warm, aromatic flavor.
- Almond Extract: Enhances nutty taste, aromatic essence.
- All-Purpose Flour: Forms the cookie structure.
- Almond Flour: Offers nutty flavor, gluten-free.
- Finely Chopped Almonds: Adds crunch and protein.
- Almond Paste: Provides rich, sweet almond flavor.
Filled Almond Snowball Cookies Recipe Ingredient Quantities
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds
- 1 cup almond paste, cut into small cubes
- 1 1/2 cups powdered sugar, for rolling
How to Make this Filled Almond Snowball Cookies Recipe
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and 1/2 cup powdered sugar until light and fluffy.
3. Mix in the vanilla extract and almond extract until well combined.
4. Gradually add the all-purpose flour, almond flour, and salt, mixing until the dough starts to come together.
5. Stir in the finely chopped almonds until evenly distributed throughout the dough.
6. Shape the dough into 1-inch balls, flattening each slightly. Place a small cube of almond paste in the center of each, wrapping the dough around it to enclose fully.
7. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden but the tops remain pale.
9. Remove the cookies from the oven and allow them to cool for about 5 minutes.
10. Roll the slightly cooled cookies in the remaining 1 1/2 cups of powdered sugar to coat them generously. Let them cool completely before serving or storing.
Filled Almond Snowball Cookies Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Spoon or cookie scoop
10. Cooling rack
FAQ
- Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but you may want to omit the 1/4 teaspoon of salt from the recipe to maintain an ideal balance.
- Is there a substitute for almond paste? An ideal substitute for almond paste is marzipan, although it is sweeter. Adjust sugar levels as needed.
- Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.
- What’s the best way to soften butter? Leave the butter at room temperature for about 30 minutes, or cut it into small pieces to soften more quickly.
- Can I omit almond extract? Yes, but it will slightly alter the flavor profile and reduce the almond essence in the cookies.
- Why is powdered sugar used for rolling? Powdered sugar adds a sweet coating without the gritty texture, enhancing the cookies’ appearance and taste.
- How should I store these cookies? Store them in an airtight container at room temperature for up to a week, or freeze them in a sealed bag for longer storage.
Filled Almond Snowball Cookies Recipe Substitutions and Variations
- 1 cup unsalted butter, softened: substitute with 1 cup margarine or vegan butter for a dairy-free option.
- 1/2 cup powdered sugar: substitute with 1/2 cup granulated sugar for a less refined option, though texture may slightly change.
- 1 teaspoon vanilla extract: substitute with 1 teaspoon vanillin or 1 teaspoon of vanilla bean paste for a different intensity of flavor.
- 3/4 cup finely chopped almonds: substitute with 3/4 cup finely chopped pecans or walnuts for a different nutty flavor.
- 1 cup almond paste: substitute with 1 cup marzipan, though it will be sweeter, or use a homemade almond paste for a customized sweetness level.
Pro Tips
1. Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for about 30 minutes. This will make the dough easier to handle and help prevent the cookies from spreading too much during baking.
2. Use Fresh Almonds: For the best flavor and texture, use fresh, high-quality almonds. You can also toast the almonds lightly before chopping to enhance their nutty flavor.
3. Even Distribution of Almond Paste: When wrapping the dough around the almond paste, ensure that the paste is evenly distributed in the center of the cookie. This will give a delightful almond surprise in every bite.
4. Gentle with Powdered Sugar: When rolling the cookies in powdered sugar, make sure they have cooled slightly but are still warm. This allows the sugar to adhere better. You can also do a second coat of powdered sugar once they have completely cooled for an extra sweet touch.
5. Adjust Almond Extract: If you prefer a stronger or milder almond flavor, you can adjust the amount of almond extract to taste, starting with 1/2 teaspoon for a subtle hint or increasing to 1 1/2 teaspoons for a more pronounced flavor.
Filled Almond Snowball Cookies Recipe
My favorite Filled Almond Snowball Cookies Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Spoon or cookie scoop
10. Cooling rack
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds
- 1 cup almond paste, cut into small cubes
- 1 1/2 cups powdered sugar, for rolling
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and 1/2 cup powdered sugar until light and fluffy.
3. Mix in the vanilla extract and almond extract until well combined.
4. Gradually add the all-purpose flour, almond flour, and salt, mixing until the dough starts to come together.
5. Stir in the finely chopped almonds until evenly distributed throughout the dough.
6. Shape the dough into 1-inch balls, flattening each slightly. Place a small cube of almond paste in the center of each, wrapping the dough around it to enclose fully.
7. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden but the tops remain pale.
9. Remove the cookies from the oven and allow them to cool for about 5 minutes.
10. Roll the slightly cooled cookies in the remaining 1 1/2 cups of powdered sugar to coat them generously. Let them cool completely before serving or storing.