Ingredients:
- 375 ml (1 1/2 cups) ground almonds
- 250 ml (1 cup) unbleached all-purpose flour
- 125 ml (1/2 cup) toasted almonds, finely chopped
- 250 ml (1 cup) vegan butter, softened
- 500 ml (2 cups) icing sugar
Preparation:
- Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
- In a bowl, mix the ground almonds, flour, and almonds. Set aside.
- In another bowl, cream the vegan butter with 125 ml (1/2 cup) of icing sugar using an electric mixer. At low speed or with a wooden spoon, stir in the ground almond mixture.
- Using a small ice cream scoop of about 15 ml (1 tablespoon), form balls of dough. Finish shaping them by rolling them with your hands. Spread the cookies on the sheets.
- Bake, one sheet at a time, for about 15 minutes or until lightly browned. Let cool for 5 minutes.
- Roll the slightly warm cookies in the remaining icing sugar (375 ml/1 1/2 cups). Let cool completely on the sheets. Roll cooled cookies a second time in icing sugar.
- The cookies will keep for about 3 weeks in an airtight container in a cool, dry place or can be frozen once baked and rolled in sugar.
Enjoy your Vegan Snowball Cookies! Thank you for your support!
