Almond Snow Globes
26 people added this to their Recipe Box
This recipe makes 52 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 93 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 37 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 3 |
| folate | 5 |
Ground almonds and almond extract give these cookies an intense almond taste. If you prefer it milder, reduce the extract in both the dough and icing to 1/4 tsp (1 mL) each.
Ingredients
- 2 cups ground almonds
- 1 cup butter, softened
- 1-1/4 cups icing sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- Icing:
- 1-1/4 cups icing sugar
- 2 tbsp milk, (approx)
- 1/2 tsp almond extract
- 1/2 cup each red and green coloured sugar
Preparation
Line 2 rimless baking sheets with parchment paper or grease; set aside.
Spread ground almonds on small rimmed baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until light golden, about 5 minutes. Let cool.
In large bowl, beat butter with sugar until fluffy; beat in almond extract. In separate bowl, whisk together ground almonds, flour and salt ; stir into butter mixture to form stiff dough, kneading with hands if necessary.
Roll dough into 1-inch (2.5 cm) balls. Place, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until light golden, 16 to 18 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Icing: In small bowl, stir sugar, 1 tbsp (15 mL) of the milk and almond extract, adding as much of the remaining milk as necessary to make thick spreadable icing. Spread over cookies; sprinkle with coloured sugar. Let stand until icing is firm, about 4 hours. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Spread ground almonds on small rimmed baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until light golden, about 5 minutes. Let cool.
In large bowl, beat butter with sugar until fluffy; beat in almond extract. In separate bowl, whisk together ground almonds, flour and salt ; stir into butter mixture to form stiff dough, kneading with hands if necessary.
Roll dough into 1-inch (2.5 cm) balls. Place, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until light golden, 16 to 18 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Icing: In small bowl, stir sugar, 1 tbsp (15 mL) of the milk and almond extract, adding as much of the remaining milk as necessary to make thick spreadable icing. Spread over cookies; sprinkle with coloured sugar. Let stand until icing is firm, about 4 hours. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Source : Holiday Celebrations: 2007
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