Known as kourabiedes, these melt-in-your-mouth cookies boast an icing sugar coating which makes them resemble little snowballs.
- Prep time 40 minutes
- Total time 1 hour & 30 minutes
Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
In food processor, pulse together almonds, flour and salt to form fine flour; set aside.
In stand mixer with paddle attachment, beat together butter, 1/3 cup of the icing sugar, vanilla and rum (if using) on medium speed until fluffy, about 3 minutes; stir in almond mixture.
Roll half the dough by heaping 1 tbsp into 15 balls. Arrange, 1 1/2 inches apart, on prepared pan. Bake, 1 sheet at a time, until light golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Repeat with remaining dough.
Place remaining 1 cup icing sugar in bowl; roll warm cookies in sugar to coat. Place directly on rack to cool completely. Roll again in icing sugar before serving.
Makes 30 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 6 mg
- Sugars 5 g
- Protein 2 g
- Calories 105
- Total fat 7 g
- Potassium 43 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 3
- Folate 5
- Calcium 1
- Vitamin A 4