Almond Flour Pistachio Snowball Cookies

Almond Flour Pistachio Snowball Cookies are nutty with a melt-in-your-mouth texture that crumbles with every bite. Packed with raw pistachios, cardamom, and almond flour, these cookies are healthier and naturally gluten-free and flourless!

Course Dessert

Cuisine American

Keyword almond flour snowball cookies, almond flour snowballs, pistachio snowball cookies, pistachio snowballs

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 77kcal

Author Maria Doss

Equipment

Ingredients

½ cup raw pistachios
1 cup almond flour
½ teaspoon ground cardamom
⅛ teaspoon salt
4 tablespoons unsalted butter at room temperature
½ cup + 2 tablespoons confectioners sugar divided

Instructions

Prep. Preheat oven to 350°F (177°F). Line a large baking sheet with parchment paper.
Grind pistachios. Grind the pistachios into a fine powder, with no visible nut pieces remaining.
Mix dry ingredients. Place the ground pistachios in a medium bowl. Add the almond flour, ground cardamom, and salt, then stir until the mixture is evenly combined.
Finish cookie dough. In a separate bowl, combine the butter and ¼ cup + 2 tablespoons of confectioners’ sugar. Beat with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add the dry ingredients, starting on low speed and increasing to high, and continue mixing until fully combined. Remove the beater and gently knead the dough a few times until it forms a smooth dough.
👉 The dough may look crumbly and firm at first, but thanks to the rich butter and nut fats, it will bake into perfectly crisp and tender cookies.
Make balls. Scoop about 1 scant tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them evenly.
Bake. Bake for 18 to 23 minutes, or until the cookies are a deep golden color. Transfer the baking sheet to a wire rack and let the cookies cool until warm.
Coat in sugar. Place the remaining ¼ cup of powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off any excess, and place them on a wire rack to cool completely. If needed, reroll the cooled cookies in powdered sugar for an extra coating.

Video

Notes

Storage: Store in a sealed container at room temperature for up to 5 days.

Freezing: For best results, freeze the snowballs before coating them in powdered sugar. When ready to serve, thaw them overnight at room temperature, then roll them in powdered sugar and arrange them fresh on the day of serving.

Extra Coating: If the cookies aren’t fully coated, roll them in powdered sugar again. You can also lightly sift additional sugar over the cookies for a more polished finish.

Size: Use one scant tablespoon to measure the dough. If the cookies are made larger, they may not crisp properly and can remain soft in the middle.

Nutrition