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Crunchy Nuts Almond Snowball Cookies

Crunchy Nuts Almond Snowball Cookies

Fragrant snowball cookies are stuffed full of almonds. If you like almonds, definitely try these.

Ingredients: 2.5 cm sized snowball cookie x 30 (approx.)

Whole almonds (for snacking)
120 g
Cake flour
90 g
Unsalted butter (salted butter is ok too)
60 g
Sugar (powdered, granulated, etc.)
20 g
Egg yolk
20 g (1 egg)
For Decoration
Powdered sugar
about 50 g

Steps

1. Preparation: Measure the ingredients. Bring the butter to room temperature. Caster sugar is okay to use as well.
2. Sift the cake flour.
3. Since whole almonds eaten as a snack are relatively cheap and easy to use, I used this product. You can use any brand of almonds. I like this since it's cooked through and the saltiness goes well with the cookie.
4. Roughly crush the almonds so they will be ready to be mixed in the dough. Crush into your preferred size. It'll be difficult to shape into balls if the almonds are too big, so keep that in mind.
5. Whisk the butter until it reaches a creamy consistency.
6. Add sugar to the butter and mix.
7. Add an egg yolk.
8. It's done once it reaches a smooth, creamy consistency.
9. Start adding the sifted cake flour.
10. If it's hard to stir, you can add it in 2 to 3 batches. Mix with a rubber spatula, rice spatula, etc.
11. When it's no longer floury, add the crushed almonds and mix in.
12. The dough is done once it lumps together.
13. Put the dough into a plastic bag etc. and let rest in the refrigerator for about 30 minutes.
14. Preheat the oven to 170℃ (340℉). Shape the dough into about 2 cm sized balls. About 10 g per cookie. Bake for about 20-25 minutes in a 170℃ (340℉) oven.
15. Once baked, roll the cookies in powdered sugar and coat the surface while hot. You can also put the cookies in a plastic bag filled with powdered sugar and shake.
16. It's done. These are snowball cookie that will easily crumble in your mouth. Chunky almonds make it very filling.

Story Behind this Recipe

I love snowball cookies with almonds inside, and so the amount of almonds I added to the cookie gradually escalated. I finally reached a point where the almonds wouldn't fit anymore. The slight sweetness of the powdered sugar and almonds tastes delicious.