Almond cookies "Snowballs" with cherries
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 115, total fat 6 G., saturated fats 3 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 12 mg, sodium 38 mg, sugar 8 G.
Calories 115, total fat 6 G., saturated fats 3 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 12 mg, sodium 38 mg, sugar 8 G.
If you love almond cookies, this is a great choice, especially for the holidays. These cookies are made with ground almonds, whose flavor is beautifully enhanced by Amaretto liqueur, and each "snowball" will have a surprise center—a dried cherry soaked in the liqueur. Roll the finished cookies in powdered sugar while still hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup raw almonds (with skins)
- 1 and 1/4 cups premium flour
- 165 g unsalted butter, room temperature
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 1/4 teaspoon salt
- 1/4 cup dried cherries
- 3 tbsp. l. Amaretto liqueur
We recommend
Recipes with similar ingredients: almond, dried cherries, Amaretto liqueur, premium flour, almond extract
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Place the almonds on a rimmed baking sheet and roast until slightly darkened, about 10 minutes; let cool completely. Transfer to a food processor and pulse until finely ground. Add the flour and pulse to combine.
- In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, 3-5 minutes. Add 1/2 cup powdered sugar, vanilla and almond extracts, and salt and beat until smooth. Reduce mixer speed to low; add the flour mixture and knead until smooth. Cover and refrigerate until the dough firms up slightly, about 30 minutes.
- Meanwhile, combine the dried cherries, Amaretto, and 1 tablespoon water in a small microwave-safe bowl and microwave for 30 seconds; set aside to plump up, about 20 minutes.
- Scoop 1 tablespoon of dough, press a cherry into the center, then form the dough into a ball with the cherry inside. Repeat with the remaining dough and cherries and place the balls on two ungreased baking sheets, spacing them about 2 cm apart.
- Bake, rotating the baking sheets halfway through, until lightly golden brown on the bottom, 15-20 minutes. Sprinkle the remaining 1 cup powdered sugar into a large, shallow bowl. Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to the bowl with powdered sugar and gently roll them in. Transfer them to wire racks and let them cool completely, then roll them in powdered sugar again.
Categories:
Similar recipes
