Nibby Snowballs Recipe

Name: Nibby Snowballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (150 grams / 5 ounces) all-purpose flour; 1/2 cup plus 2 tablespoons (100 grams / 3 1/2 ounces) whole-wheat flour; 1/2 cup (56 grams / 2 ounces) almond flour; 1 cup (100 grams / 3 1/2 ounces) hazelnut flour or finely ground hazelnuts; 1/2 cup (100 grams / 3 1/2 ounces) sugar; 1 teaspoon (3 grams) kosher salt; 1 cup (120 grams / 4 ounces) cocoa nibs, coarsely chopped; 1 cup (220 grams / 8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes; 1 1/2 teaspoons (7 grams) vanilla extract; 2 cups (240 grams / 8 ounces) confectioners' sugar

Servings: persons

1 cup (150 grams / 5 ounces) all-purpose flour
1/2 cup plus 2 tablespoons (100 grams / 3 1/2 ounces) whole-wheat flour
1/2 cup (56 grams / 2 ounces) almond flour
1 cup (100 grams / 3 1/2 ounces) hazelnut flour or finely ground hazelnuts
1/2 cup (100 grams / 3 1/2 ounces) sugar
1 teaspoon (3 grams) kosher salt
1 cup (120 grams / 4 ounces) cocoa nibs, coarsely chopped
1 cup (220 grams / 8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
1 1/2 teaspoons (7 grams) vanilla extract
2 cups (240 grams / 8 ounces) confectioners' sugar

1
Preheat the oven to 350u00b0F (176.7u00b0C). Line a baking sheet with parchment paper or a silicone baking mat. In a stand mixer fitted with the paddle attachment, combine the flours, sugar, salt, and nibs on low speed. Add the butter and vanilla, and mix on low speed until the mixture resembles wet sand. The dough should appear crumbly but stick together when squeezed in your hand.
2
Scoop the dough into 1/4-cup (60-gram / 2-ounce) portions (using a #16 scoop is best) and place them on the prepared baking sheet. Bake for 16 minutes, rotating the baking sheet 180 degrees halfway through to ensure even coloring.
3
While the cookies are still slightly warm (but not hot), remove them from the baking sheet and toss them in a bowl with the confectioners' sugar, coating the entire cookie. (We actually do this step twice to give them a nice even coat.) Place the cookies on a wire rack to cool completely. These cookies keep in an airtight container at room temperature for up to 1 week.

1391

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (150 grams / 5 ounces) all-purpose flour, 1/2 cup plus 2 tablespoons (100 grams / 3 1/2 ounces) whole-wheat flour, 1/2 cup (56 grams / 2 ounces) almond flour, 1 cup (100 grams / 3 1/2 ounces) hazelnut flour or finely ground hazelnuts, and more.

Yes, Nibby Snowballs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nibby Snowballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions