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Espresso-dusted almond and chocolate chunk snowballs

SERVINGS
Makes about two dozen snowballs Servings
RATE THIS RECIPE
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SERVINGS
Makes about two dozen snowballs Servings
RATE THIS RECIPE
(0)

Ingredients

For the cookies
  • 3/4 cup (95 grams) flour
  • 3/4 cup (65 grams) almond flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (56 grams or 1/2 stick) butter, softened
  • 1/3 cup (75 grams) sugar
  • 1 cup egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/3 cup (60 grams) finely chopped semi-sweet chocolate
  • For dusting
  • 3/4 cup (95 grams) flour
  • 3/4 cup (65 grams) almond flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (56 grams or 1/2 stick) butter, softened
  • 1/3 cup (75 grams) sugar
  • 1 cup egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/3 cup (60 grams) finely chopped semi-sweet chocolate
  • 1 cup (100 grams) powdered sugar
  • 2 tablespoon (6 grams) espresso powder
  • Chef notes

    Lillie is an event planner who felt burned-out after 5 years, so now just freelances and started a food blog where she develops recipes. This recipe is one of the ones she actually came up with and what makes it different is the added espresso powder and the chocolate chunks in the snowball.

    Preparation

    Baking Directions:

    Preheat the oven to 350 and line a baking sheet with parchment.

    Whisk together flour, almond flour, baking powder and salt.

    Set aside.

    Beat butter and sugar together in a medium bowl until light and fluffy.

    Add egg and extracts, scraping down the bowl as necessary, and beat until combined.

    Blend in the flour mixture until fully incorporated.

    Portion out the dough into small balls and roll between your palms until smooth.

    Place on the prepared sheet and bake for 8 to 10 minutes or until light golden brown.

    While the cookies are baking, whisk together powdered sugar and espresso powder in a small bowl.

    Remove the cookies from the oven and let cool for several minutes so they set up and you can handle them without being burned! Roll each ball completely in the espresso powdered sugar while the cookies are still warm.

    Dust with any extra espresso sugar just before serving.