Almond Snowball Cookies
Almond Snowball Cookies
Open in full-screen mode

Almond Snowball Cookies

40 MIN
15 MIN
2 H
4 to 5 dozen



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In a bowl, combine the ground almonds, flour and chopped almonds. Set aside.
  3. In another bowl, cream the butter and 1/2 cup of the icing sugar with an electric mixer. Stir in the ground almond mixture at low speed or with a wooden spoon.
  4. With a 1-tbsp ice cream scoop or measuring spoon, portion the dough into balls. Finish shaping by rolling them between your hands. Place the cookies on the prepared baking sheets.
  5. Bake, one sheet at a time, for about 15 minutes or until golden brown. Let cool for 5 minutes.
  6. Roll the warm cookies in the remaining icing sugar (1 1/2 cups). Return to the baking sheets and let cool completely. Roll the completely cooled cookies a second time in the icing sugar.
  7. These cookies will keep for about three weeks in an airtight container in a cool, dry place or can be frozen.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.