Almond Flour Pistachio Snowball Cookies Recipe
Introduction
Almond Flour Pistachio Snowball Cookies are delicate, nutty treats with a hint of cardamom. These crumbly, melt-in-your-mouth cookies are perfect for special occasions or whenever you want a sweet, buttery indulgence.
Ingredients
- 1/2 cup raw pistachios
- 1 cup almond flour
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter (at room temperature)
- 1/2 cup + 2 tablespoons confectioners sugar (divided)
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Grind the pistachios into a fine powder using a food processor or spice grinder, ensuring no large nut pieces remain.
- Step 3: In a medium bowl, combine the ground pistachios, almond flour, ground cardamom, and salt. Stir until evenly mixed.
- Step 4: In a separate bowl, beat the butter with 1/4 cup plus 2 tablespoons of the confectioners sugar using an electric mixer until creamy and fluffy, about 1 to 2 minutes. Gradually add the dry ingredients on low speed, then increase to high until fully combined. Remove the beater and gently knead the dough until smooth. Though crumbly at first, the dough will bake into tender cookies.
- Step 5: Scoop about 1 scant tablespoon of dough and roll it into a ball. Place the balls evenly spaced on the prepared baking sheet.
- Step 6: Bake for 18 to 23 minutes until the cookies turn a deep golden color. Transfer the baking sheet to a wire rack and let the cookies cool until warm.
- Step 7: Put the remaining 1/4 cup of confectioners sugar in a bowl. Roll the warm cookies in the sugar, shaking off excess, then place them on a wire rack to cool completely. For a thicker coating, reroll the cooled cookies in sugar.
Tips & Variations
- Use roasted pistachios for a deeper flavor, but avoid salted ones to control the cookie’s saltiness.
- Swap ground cardamom with cinnamon or nutmeg if desired.
- For a gluten-free version, ensure your almond flour is certified gluten-free.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
Storage
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to three months. To reheat, let frozen cookies thaw at room temperature; they are best enjoyed fresh but maintain their flavor well after freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the almond flour with regular flour?
Regular all-purpose flour can be used, but it will change the texture and flavor of the cookies. Almond flour adds a nutty richness and tenderness that regular flour can’t replicate.
Why do the cookies look crumbly before baking?
The dough appears crumbly due to the nut flours and cold butter, but as it bakes, the fats melt and bind the ingredients, resulting in crisp yet tender cookies.
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Almond Flour Pistachio Snowball Cookies Recipe
- Total Time: 35 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
These Almond Flour Pistachio Snowball Cookies are delicate, buttery treats featuring finely ground pistachios, aromatic cardamom, and almond flour, rolled in confectioners sugar for a tender, melt-in-your-mouth texture. Perfectly crisp on the outside and tender within, these cookies are gluten-free and offer a flavorful twist on classic snowball cookies.
Ingredients
Dry Ingredients
- 1/2 cup raw pistachios
- 1 cup almond flour
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoons confectioners sugar (divided)
Wet Ingredients
- 4 tablespoons unsalted butter (at room temperature)
Instructions
- Prep. Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Grind pistachios. Using a food processor or grinder, pulse the raw pistachios until they are transformed into a fine powder without any visible chunks to create a smooth base for the cookies.
- Mix dry ingredients. In a medium bowl, combine the ground pistachios, almond flour, ground cardamom, and salt. Stir thoroughly until all the dry ingredients are evenly distributed.
- Finish cookie dough. In a separate mixing bowl, beat the unsalted butter with 1/4 cup plus 2 tablespoons of confectioners sugar using an electric mixer until creamy and fluffy, about 1 to 2 minutes. Gradually add the dry ingredient mixture while starting at low mixer speed and increasing to high, mixing until fully incorporated. Remove the beaters and knead the dough gently a few times by hand until it forms a cohesive, smooth dough, even if it feels crumbly initially—this will bake into crisp, tender cookies.
- Make balls. Using a small cookie scoop or spoon, scoop approximately 1 scant tablespoon of dough and roll it evenly into a ball. Arrange these dough balls spaced evenly apart on the prepared baking sheet.
- Bake. Place the baking sheet in the oven and bake for 18 to 23 minutes until the cookies achieve a deep golden color. Remove from the oven and transfer the baking sheet to a wire rack to cool until the cookies are warm.
- Coat in sugar. Put the remaining 1/4 cup of confectioners sugar in a medium bowl. While the cookies are still warm, roll them gently in the sugar, shaking off any excess. Place the sugared cookies back on the wire rack and allow them to cool completely. For an extra snowy coating, reroll the cooled cookies in powdered sugar once more before serving.
Notes
- You can pulse the pistachios in a food processor instead of a grinder for ease.
- Ensure the butter is at room temperature for smooth mixing.
- If the dough seems crumbly, do not worry; the butter and nut fats will give the cookies the right texture after baking.
- For a stronger cardamom flavor, you may increase the ground cardamom slightly but do so cautiously to avoid overpowering.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, consider adding a few drops of vanilla extract to the butter and sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond flour cookies, pistachio cookies, snowball cookies, gluten free cookies, cardamom cookies, holiday cookies, buttery cookies
