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1
Preparation: Measure the ingredients.
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Bring the butter to room temperature.
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3
Caster sugar is okay to use as well.
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4
Sift the cake flour.
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5
Since whole almonds eaten as a snack are relatively cheap and easy to use, I used this product.
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You can use any brand of almonds.
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I like this since it's cooked through and the saltiness goes well with the cookie.
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8
Roughly crush the almonds so they will be ready to be mixed in the dough.
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Crush into your preferred size.
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It'll be difficult to shape into balls if the almonds are too big, so keep that in mind.
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11
Whisk the butter until it reaches a creamy consistency.
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Add sugar to the butter and mix.
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Add an egg yolk.
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It's done once it reaches a smooth, creamy consistency.
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Start adding the sifted cake flour.
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If it's hard to stir, you can add it in 2 to 3 batches.
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Mix with a rubber spatula, rice spatula, etc.
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When it's no longer floury, add the crushed almonds and mix in.
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The dough is done once it lumps together.
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Put the dough into a plastic bag etc.
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and let rest in the refrigerator for about 30 minutes.
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22
Preheat the oven to 170C (340F).
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Shape the dough into about 2 cm sized balls.
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24
About 10 g per cookie.
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Bake for about 20-25 minutes in a 170C (340F) oven.
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26
Once baked, roll the cookies in powdered sugar and coat the surface while hot.
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27
You can also put the cookies in a plastic bag filled with powdered sugar and shake.
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28
It's done.
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29
These are snowball cookie that will easily crumble in your mouth.
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30
Chunky almonds make it very filling.
