Delicate snowball Christmas cookies with almonds
Ingredients
Dough
- 230 g butter, softened
- 40 g powdered sugar
- 60 g ground almonds
- 1 p. Vanilla sugar
- 260 g flour
- Salt, to taste
Topping
- 120 g powdered sugar
Utensils
- hand mixer
- bowl
- spoon
- cling film
Instructions
- Beat the butter with the icing sugar until creamy.
- Add the vanilla sugar and salt.
- Add the flour and the almonds and work everything into an even dough.
- Wrap the dough in cling film and chill for 1 hour.
- With a Take the ice cream scoop or a tablespoon of hemispheres from the dough and put them on the tray.
- Bake the snowball cookies in the oven at 180°C for about 12-15 minutes.
- Let the Christmas cookies cool down a bit and roll in the icing sugar.
The snowballs stay nice and crispy if they are kept in a closed tin. Macadamia nuts or hazelnuts can also be used instead of almonds. It’s a nice Christmas pastry also called “Mexican Wedding Kisses” or “Russian Tea Cakes”!
