Low fat almond snowball cookies

Step 1

Blanch ( please find step by step instructions how to blanch almonds here) and toast the almonds. To toast the almonds:

• Preheat oven at 180º
• Place nuts  in a single layer in an un-greased shallow pan.
• Bake 5 to 10 minutes or until they are golden brown. A toasted nut  may look more golden than brown. They will continue to brown slightly after they’re removed from the oven. Stir once or twice or shake the pan during toasting to aid in even browning.
• Remove from pan to cool.
• Chop nuts to desired size. Usually not to big or too small chunks are ideal.

Step 2

In a bowl mix together the butter, shortening, sugar, vanilla and a pinch of salt. Add the brandy too.Mix together with a mixer or my hand.

Step 3

Add the flour and baking powder. Mix well together to create a dough. Mix in the chopped almonds too and mix once more.

Step 4

Place parchment paper on a tray. Shape the cookies in any shape you prefer and place on the paper.

Step 5

Bake in a preheated oven at 190º for 15-20 minutes.

Step 6

Remove from the oven and cool just enough to handle them. In a plate add the icing sugar and one by one cover the cookies with the sugar shaking any excess.

This version of snowball cookies is considered low fat only in comparison to the other versions where only full fat butter is used.

You can omit the butter completely and substitute it with shortening to have  dairy free cookies!

I wouldn’t advise using cookie cutters for this dough as the almonds would make it really difficult to have a clear shape. You can by all means though omit the almonds!

Happy baking lovely people! I really hope you enjoy the recipe and please tag me on my Instagram  #greekfoodalchemist with any photos! Please comment below also for any comments or questions!

Merry Christmas!