Chocolate Almond Snowballs Recipes

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ALMOND SNOWBALL COOKIES RECIPE



Almond Snowball Cookies Recipe image

These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs.

Provided by Natasha Kravchuk

Categories     Easy

Time 28m

Number Of Ingredients 7

1/2 lb unsalted butter ((16 Tbsp) softened at room temperature)
1/2 cup powdered sugar (plus 1 1/2 cups more for rolling cookies)
1 tsp vanilla extract
2 cups all-purpose flour (*measured correctly)
1/2 tsp fine salt (I used fine sea salt)
1 cup almond flour (or fine almond meal)
1/2 Tbsp orange zest (from 1 medium orange)

Steps:

  • Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
  • Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.
  • Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
  • Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
  • Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.

Nutrition Facts : Calories 89 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 31 mg, Sugar 1 g, ServingSize 1 serving

ALMOND SNOWBALL COOKIES



Almond Snowball Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 30 cookies

Number Of Ingredients 8

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Steps:

  • Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

ALMOND SNOWBALLS



Almond Snowballs image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 18 snowballs (small scoop) 9 snowballs (large scoop)

Number Of Ingredients 9

2 egg whites
Pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
  • Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

ALMOND SNOWBALL COOKIES



Almond Snowball Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield about 30 cookies

Number Of Ingredients 8

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, sliced and softened
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Steps:

  • Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

ALMOND SNOWBALL COOKIES



Almond Snowball Cookies image

This is based on a Rachael Ray recipe. I've made them twice, and both times they've turned out perfectly. While they seem like a holiday cookie, they're nice any time of the year when you have a couple of egg whites to use up.

Provided by Lennie

Categories     Dessert

Time 25m

Yield 10 serving(s)

Number Of Ingredients 8

2 egg whites
1 pinch kosher salt
1/3 cup sugar
1 1/2 cups flaked coconut
1/2 teaspoon almond extract
1/4 teaspoon nutmeg (freshly grated is best)
3 tablespoons all-purpose flour
candied red cherries (optional)

Steps:

  • Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
  • In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
  • Add almond extract and give it a quick buzz with the beaters just to incorporate it.
  • Now, with a wooden spoon (or rubber spatula), stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
  • Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
  • Bake in preheated oven for approximately 15 minutes (less time if you make small ones) or until the snowballs are just a light golden colour.
  • Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
  • Remove to a cooling rack and let cool.

CHOCOLATE SNOWBALLS



Chocolate Snowballs image

From Betty's Soul Food Collection... Wrap up the fun with a chocolate twist on traditional Russian tea cakes. Surprise! There's chocolate in the center of each cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 teaspoon almond extract
60 Hershey's® Kisses® Brand milk chocolates, unwrapped
3/4 cup powdered sugar

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
  • Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
  • Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 8 g, TransFat 0 g

ALMOND SNOWBALL COOKIES



Almond Snowball Cookies image

Make and share this Almond Snowball Cookies recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

3/4 cup sugar
3/4 cup sliced almonds
3/4 cup unsalted butter, sliced and softened
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Steps:

  • Pulse the almonds and sugar in a food processor until very finely ground.
  • Add the butter and process until smooth, about 1 minute.
  • Scrape the dough off the inside of the bowl,If needed.
  • Add the vanilla and almond extracts and pulse to combine.
  • Add flour and salt and pulse to make a soft dough.
  • Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 and 1/2 inches wide.
  • Wrap and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees.
  • Line 2 baking sheets with parchment paper.
  • Cut the chilled dough into 1/2 inch pieces and roll by hand into balls.
  • Space the cookies evenly on the prepated baking sheets until slightly golden, rotating the sheets once, 15 to 20 minutes.
  • Put the confectioners sugar in a pie plate.
  • Briefly cool the cookies on a rack, then gently toss in the confectioner's sugar until evenly coated.
  • Return to rack, cool to room temperature and then toss again in the con- fectioners sugar.

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