Hey guys! I'm so happy to be back. I'm sharing this recipe from my old iMac which recently experienced a complete hard drive failure or should I say, I recently experienced complete devastation, losing nearly four years of data!
Thankfully, I was able to salvage most of my photos, but I lost all backups of my old websites and recipes. So, if you've recently emailed me requesting one, my apologies. I haven't responded to anyone in over a month!
That said, my old server admin was able to recover an additional backup, so I hope to have access to all those old recipes shortly.
Of course, this couldn't have happened at a better time with Christmas looming and final grades being due at the college, but all is well. I can't complain. It was my fault for getting lax on my computer maintenance and backup routines.
Anyway, enough boring excuses as to why I haven't posted, I'm excited to share this simple cookie idea just in time for the holidays!
I modified a recipe I found in this old cookie cookbook which I love.
As per my M.O., I couldn't leave the recipe alone. I reduced the sugar, added a splash of extract to intensify the almond flavor, measured out the powdered sugar and weighed the cookie balls so I could calculate the nutritional information with more precision.
I love how simple these cookies are. They only take a few minutes to pull together so you could make them in a pinch for company or that cookie exchange part at the office.
And with no flour or butter, they are gluten and dairy free! Not that I set out to make them that way. They just are.
Cinnamon Almond Snowball Cookies
- Preheat the oven to 350 degrees
- Prepare a cookie sheet with nonstick spray or cover in a layer of parchment.
- Mix together the almond flour, sugar, and cinnamon. Set aside.1 ½ cups almond flour, 1 tablespoon ground cinnamon, ¼ cup granulated sugar, 20 g powdered sugar
- In another bowl, beat the egg white until they stiffen. You should get peaks when you pull the beaters out.2 egg whites
- Fold the almond mixture into the egg whites and add the extract. Once incorporated it will make a fairly firm dough.¼ teaspoon almond extract
- Roll the mixture into balls around 10g each. You should get about 27 cookies.
- Bake for about 12 minutes. The cookie balls should be firm to the touch but with soft, almost gooey insides.
- Let the cookies completely cool. Then add the powdered sugar to a plate and roll the cookie balls around it until covered.
- Store these in an airtight container, they will harden after a few days.
- These can be frozen for later use!
- These aren't super light, per se, but they have a pretty good balance of macros. I like trying to make things that have at least some nutritional value and these are cookies are basically sweetened almonds. Plus, they are super fun for the holidays.