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Prepare time: 60 min
Bake time: 20 min
Yield: 50 cookies approx.

Delicious buttery snowball cookies with toasted ground almonds, that melt in your mouth!

Ingredients

  • 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

Instructions

1
In the bowl of your mixer, beat butter and sugar on high speed for 20 min until you have a white & fluffy cream.

2
Mix in the vanilla sugar, the orange zest, and the brandy.

3
Add 2 tbsp of flour and the baking powder. Mix on low speed to keep the fluffiness of the butter mixture.

4
Blend in the remaining flour, two tablespoons at a time. Add the cornstarch in two additions.

5
Mix in the almonds until they’re evenly distributed.

6
Transfer the dough to a clean dry bowl. Using a cookie scoop, scoop out about 50 equal portions onto paper-lined baking trays.

7
Smooth them gently between your palms and slightly press their tops to avoid cracking.

8
Bake in a preheated oven at 180⁰C / 350⁰F for 20 minutes, for medium-sized cookies.

9
The cookies should be pale gold on top and golden brown on the bottom. Once they’ve cooled down, sprinkle generously with powdered sugar.

Recipe Video

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