Toasted Almond Snowballs Recipe

By Melissa ClarkTotal Time30 minutes, plus chillingRating4(868)NotesRead community notesBrowning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.Featured in: How to Make the Perfect Cookie Box or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:3 dozen cookies⅔cup/75 grams almond flour¾cup/170 grams unsalted butter (1½ sticks), softened2½cup/305 grams confectioners’ sugar1egg yolk1tablespoon brandy, pastis or ouzo½teaspoon almond extract1½cups/190 grams all-purpose flour¼teaspoon fine sea saltIngredient Substitution GuideNutritional analysis per serving (36 servings)100 cal...