Holiday - Dessert
Caramel Stuffed Almond Snowball Cookies
Snowball fight? More like snowball-fighting the urge to eat every one of these cookies!
Yields 12 Cookies
These Caramel-Stuffed Almond Snowballs are as easy as rolling, baking, and enjoying. With almonds, gooey caramel, and a sweet dusting of powdered sugar, these festive bites are the perfect way to sweeten the season.
Ingredients
- 2 1/2 cup almond flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 large Rosemary Farm egg whites
- 2 tsp vanilla bean paste (or sub regular vanilla extract)
- 1/2 tsp almond extract
- 12 caramel candies
- 1/2 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the almond flour, sugar, and salt. Set aside.
- In a separate bowl, add the egg whites and cream of tartar. Use a hand mixer and whip until the egg whites reach stiff peaks.
- Add the vanilla bean paste and almond extract and mix until just combined.
- Fold the egg whites into the almond flour mixture until well combined. It will be thick and sticky a bit like paste.
- Use a 1 TBSP cookie scoop to scoop 12 balls onto a parchment lined cookie sheet. Press 1 caramel candy into the cookie dough balls. Top with another 1 TBSP scoop of dough. Chill for 1 hour.
- Preheat the oven to 325.
- After an hour, roll the cookies into a ball making sure to seal the edges around the caramel. Coat them in powdered sugar.
- Bake at 325 for 20-22 minutes. Cookies won’t spread much, but will have cracks on the surface. Let cool for a few minutes and enjoy warm.
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