These Powdered Sugar Almond Cookies also known as almond snowball cookies, are nut cookies covered in powdered sugar. They're a holiday classic and are guaranteed to make your cookie tray look festive!Jump to Recipe Print Recipe
Planning on preparing a cookie tray for this holiday season? Then you'll want to include these cookies. In fact, you can often find a variation of them served during the holidays.
These Powdered Sugar Almond Cookies are made with ground and toasted almonds. They're a classic and delicate cookie, and though they're covered in icing sugar, they're not overly sweet.
This Powdered Sugar Almond Cookie recipe is so easy to make and with so few ingredients you couldn't ask for better.
This cookie is found in many parts of the world and is often made with different nuts. If you don't have any almonds on hand, feel free to use walnuts or pecans in their place.
How to Store
These almond cookies freeze really well, just store them in an airtight container with wax paper in between the layers of cookies. Remove them from the freezer a few hours before serving. Right before plating them sift a little more powdered sugar on them to get them looking nice and snowy.
More Cookies for the Holiday Season
- Chocolate Walnut Cookies
- Chocolate Peppermint Sugar Cookies
- Matcha Green Tea Sugar Cookies
- Pistachio and Cranberry Biscotti
- Rolled Baklava
Powdered Sugar Almond CookiesRecipe adapted from Ricardo’s Holiday Issue 2014
- 1-1/2 cups ground almonds
- 1 cup all-purpose flour
- 1/2 cup toasted almonds finely chopped*
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 2 cups confectioner sugar icing
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine the ground almonds, flour, finely chopped almonds and salt. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and 1/2 cup of the icing sugar until well blended and fluffy.
- With the mixer on low speed, add the ground almond mixture, almond and vanilla extracts. Mix until well combined, scraping the sides of the bowl a couple of times.
- Using a cookie scoop, scoop out balls of dough. Shape each cookie by rolling the dough between your hands. Arrange cookies 1 inch apart onto lined baking sheets.
- Bake cookies, one sheet at a time, for about 14-16 minutes or until bottoms are golden and tops are slightly coloured and firm to the touch.
- Let the cookies cool on the sheet for about 5 minutes and then roll each one into the sifted icing sugar.
- Let the cookies cool completely and roll them in the icing sugar a second time.
- To toast almonds, preheat oven to 325°F. Spread almonds on a cookie sheet in a single layer. Make sure to stir every few minutes. Almonds are toasted when they are fragrant and lightly browned, it should take between 8 to 10 minutes.