A mini ice-cream scoop is a quick way to form these nutty balls, a favourite recipe of Shanta Solanki of Woodbridge, Ont.
- Portion size 60 servings
- Credits : Canadian Living Magazine: December 2004
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter until fluffy; beat in sugar, vanilla and almond extract. Stir in ground almonds. Stir in flour, 1/2 cup (125 mL) at a time, to make smooth dough.
Shape by 1-1/4-inch (3 cm) mini ice-cream scoop or rounded teaspoonful (5 mL) into cookies; place on prepared pans, leaving 1 inch (2.5 cm) between each.
Slice almonds horizontally in half. Gently press each, round side up, into cookie. Chill until firm, about 30 minutes.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 20 minutes. Let firm on pans for 3 minutes; transfer to racks to let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 32 mg
- Protein 1 g
- Calories 65.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0