Almond Snow Globes Almond Snow Globes

Author: Canadian Living

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.

  • Portion size 52 servings
  • Credits : Holiday Celebrations: 2007




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.)

Nutritional facts Per cookie: about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 93.0
  • Total fat 5 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
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Almond Snow Globes