Snowball Cookies with Buttery Pecans

Almond flour and coconut flour are used to make these cookies. As a result, they are gluten-free.

They’re crumbly, giving them a melt-in-your-mouth texture. Humm


°1 cinnamon stick (10 cm) °1 cup unsalted butter °1 cup pecans °1/3 cup powdered sugar °2 cups flour

* Techniques:

1 Preheat the oven to 350 degrees Fahrenheit.

2 In a mill or mortar, grind the cinnamon and set aside.

3 Cut the butter into cubes and set aside.

4 Pulse the pecans in a food processor bowl until a coarse powder forms.

5 Pulse the remaining ingredients in the mixer bowl, except the powdered sugar, until a ball forms.

6 Form the dough into roughly twenty equal-sized balls.

Fill a deep plate halfway with powdered sugar and roll each ball in it to thoroughly cover it.

Place the coated balls on a cookie sheet that has been lined with parchment paper, allowing a 2-3 cm gap between them. Bake for 18 minutes in the center of the oven.

9 Allow it cool completely on the baking sheet before covering with a second layer of powdered sugar and serving.

Have fun!



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