Lemon-Almond Snowball Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
226 grams cold, cubed salted butter
02 -
90 grams confectioners' sugar, plus extra for dusting
03 -
Zest of 2 lemons
04 -
2 teaspoons vanilla extract
05 -
1/2 teaspoon kosher salt
06 -
75 grams almond flour
07 -
226 grams all-purpose flour
# Instructions:
01 -
Place the butter, confectioners' sugar, lemon zest, vanilla, salt, and almond flour in a food processor. Process 10 to 15 times at 1-second intervals until the butter is in small pieces and the mixture looks crumbly.
02 -
Add the flour and purée until the mixture comes together forming a mass around the blade.
03 -
Preheat the oven to 350ºF. Line a sheet pan with parchment paper. Avoid using dark-colored sheet pans which may cause bottoms to brown too quickly.
04 -
Use a scoop to portion the dough into roughly 30 small balls. Alternatively, use a scale to divide the dough into 20-gram portions and form each into a ball. If needed, dough balls can be chilled in an airtight container.
05 -
Place 12 cookie dough balls on a sheet pan and transfer to the oven. Bake for 14 to 15 minutes until cookies are very pale with browned bottoms.
06 -
Let the cookies cool for 2 minutes on the pan, then transfer to a cooling rack. Sift confectioners' sugar over the top immediately. Repeat with remaining dough balls.
07 -
Allow cookies to cool completely before storing in an airtight container at room temperature for up to one week.
# Notes:
01 -
Unsalted butter can be substituted if that's all you have available.
02 -
The cookies should remain very pale when baked properly, with only the bottoms browning.