Almond Blizzard Biscuits
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Each year I love to challenge myself to come up with a unique holiday cookie recipe. Snowball cookies were one of my favourite holiday cookies growing up; there’s just something about a doughy, melt-in-your-mouth cookie covered in powdered sugar! Am I right?! So I set out to make a similar cookie, but my version is vegan and gluten-free with an irresistible almond-flavoured twist. I’m so happy with how these cookies turned out—buttery, decadent, and rich, with a slight crispness around the edges. *swoon*
Yield
25 small cookies
Prep Time
10 Minutes
Cook time
13 Minutes
Total Time
23 Minutes
Ingredients:
For the cookies:
- 3/4 cup (135 g) soy-free vegan butter, chilled*
- 1 cup (130 g) powdered/icing sugar
- 1 1/2 cups (150g) almond flour (not almond meal)
- 1 1/4 cups (150 g) gluten-free oat flour
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
For rolling:
- 6 to 8 tablespoons (50 g to 65 g) powdered/icing sugar
Directions:
- Preheat the oven to 325°F (160°C) and line an extra large baking sheet (or two smaller sheets) with parchment paper.
- In a large bowl using a hand mixer, beat the butter until softened and smooth, about 5 to 10 seconds.
- Add the rest of the ingredients one by one, beating the mixture after each addition until combined. The dough should easily stick together when pressed between your fingers.
- Roll the dough into 1-inch balls, making around 25. Place them a couple inches apart on the baking sheet. You don’t need to press down on the balls as they will spread out on their own while baking (but still remain a bit on the thick side).
- Bake for 12 to 14 minutes until the cookies are puffy and thick. Cool on the pan for 5 to 8 minutes, then use a spatula to transfer the cookies to a cooling rack.
- While the cookies are still warm, gently roll/toss each cookie in the powdered sugar until completely coated. Return to the cooling rack until cool. The cookies can be stored in an airtight container in the fridge for 2 to 3 days, or in the freezer for 2 to 4 weeks.
* Use cold vegan butter straight from the fridge (do not melt it beforehand). I use soy-free Earth Balance buttery spread in this recipe. Melt brand of vegan butter works well too. When measuring, it helps to weigh the butter for the highest accuracy; if you don’t, I recommend packing the butter into the measuring cup.