Delicious buttery snowball cookies with toasted ground almonds, that melt in your mouth!
- 500 g butter (room temp.)
- 140 g powdered sugar
- 1 tsp vanilla sugar or extract
- 40 g brandy
- zest of an orange
- 780 g all-purpose flour
- 50 g cornstarch
- ½ tsp baking powder
- 120 g ground almonds, roasted
In the bowl of your mixer, beat butter and sugar on high speed for 20 min until you have a white & fluffy cream.
Mix in the vanilla sugar, the orange zest, and the brandy.
Add 2 tbsp of flour and the baking powder. Mix on low speed to keep the fluffiness of the butter mixture.
Blend in the remaining flour, two tablespoons at a time. Add the cornstarch in two additions.
Mix in the almonds until they’re evenly distributed.
Transfer the dough to a clean dry bowl. Using a cookie scoop, scoop out about 50 equal portions onto paper-lined baking trays.
Smooth them gently between your palms and slightly press their tops to avoid cracking.
Bake in a preheated oven at 180⁰C / 350⁰F for 20 minutes, for medium-sized cookies.
The cookies should be pale gold on top and golden brown on the bottom. Once they’ve cooled down, sprinkle generously with powdered sugar.