Snowball Cookies

Ingredients:

• 375 ml (1 1/2 cups) ground almonds
• 250 ml (1 cup) unbleached all-purpose flour
• 125 ml (1/2 cup) finely chopped toasted almonds
• 250 ml (1 cup) unsalted butter, softened
• 500 ml (2 cups) icing sugar

Preparation:

1. Position the grill in the center of the oven and preheat to 180°C (350°F). Line two baking sheets with parchment paper.
2. In a bowl, combine ground almonds, flour, and chopped almonds. Set aside.
3. In another bowl, cream butter with 125 ml (1/2 cup) of icing sugar using an electric mixer. Mix at low speed or with a wooden spoon, then gradually incorporate the ground almond mixture.
4. Use a small ice cream scoop (about 15 ml or 1 tablespoon) to form dough balls. Roll them into shape with your hands and place them on the prepared sheets.
5. Bake one sheet at a time for approximately 15 minutes or until lightly browned. Allow them to cool for 5 minutes.
6. Roll the slightly warm cookies in the remaining icing sugar (375 ml/1 1/2 cups). Let them cool completely on the sheets, then roll them a second time in icing sugar.
7. These cookies can be stored for about 3 weeks in an airtight container in a cool, dry place or frozen after baking and rolling in sugar.

Enjoy!