Almond Snow Cookies
Cookies are the spice of life. They are baked nuggets of joy and just so much fun to make.
I developed this recipe for a client who wanted milk and egg-free biscuit. It is tiny, bite-sized, sweet, and thoroughly fulfilling on so many levels. And the dough is good enough to eat raw.
With Christmas around the corner, these biscuits are also the perfect gift for ‘Santa’ when he shoots down the chimney with ho, ho, ho's at midnight and gifts in toe.
Did you know: Snowball cookies are popular over Christmas. It’s also known as butterballs, Mexican wedding cakes, biscochitos, and Russian tea cake, Napolean Hats, Moldy Mice, Finnish butter strips, Swedish tea cakes, and melting moments. All come in different shapes, mainly round and crescent, but have the same ingredients.
Ingredients
1/2 cup Vegan Flora Margarine/normal margarine
1/4 cup icing sugar
1 1/12 tsp Vanilla
1 cup stoneground cake wheat flour
1/2 cup almond nibs (dry roasted in a pan)
1/8 tsp salt
Method
Pre-heat oven to 180 degrees.
Spray or line a large baking sheet with parchment.
Using a mixer, cream margarine and sugar together until fluffy.
Add vanilla and salt.
In another bowl, combine flour and nuts with a whisk. Divide into four portions and add into the butter mixture one at a time. Beat well after each addition.
The mixture will form a wet dough. Scrape the sides down with a spatula and keep mixing until the dough comes together.
Let dough rest for 20 minutes in the fridge, longer if not firm enough. (I covered the bowl with cling wrap)
Roll 1 tbsp of dough into balls and place on your baking sheet - two fingers apart from each other.
Bake for 15 minutes.
Remove cookies from the baking sheet and let them cool for 2 minutes on a wire rack. While warm, roll them in icing sugar. Place them back on the wire rack.
When cooled, roll the cookies once more in powdered sugar.
Store in an airtight container.
