This Mary Berry Almond Snowballs recipe is chewy and nutty, which includes ground almonds and almond extract. It’s a classic, foolproof recipe, ready in about 1 hour.
Mary Berry Almond Snowballs Ingredients
- 2 egg whites
- 100g (3¾oz) caster sugar
- 175g (6oz) ground almonds
- 1 tsp almond extract
- 55g (2oz) blanched almonds, chopped
- 55g (2oz) icing sugar, sifted
How To Make Mary Berry Almond Snowballs
- Prep baking sheets: Line 2 large baking sheets with non-stick baking paper.
- Whip egg whites: Beat egg whites until they look like clouds, then gradually add caster sugar until stiff and glossy.
- Fold in almonds: Gently fold in ground almonds, almond extract, and chopped almonds. Chill mixture for 30 minutes.
- Preheat oven: Set to 180°C/160°C Fan/Gas 4.
- Shape and coat: Using wet hands, shape dough into 16 balls and roll in icing sugar. Place spaced apart on baking sheets.
- Bake and cool: Bake for 20 minutes until pale golden with a firm crust. Cool on a wire rack.
Recipe Tips
- Can I make them ahead? Yes, up to a day in advance works well.
- Do they freeze well? Absolutely, both raw and baked cookies freeze nicely.
- Why almond extract over essence? Extract offers a true nutty flavor, while essence is artificial.
- How to prevent sticky hands when shaping: Keep your hands damp to handle the sticky dough more easily.
What To Serve With Almond Snowballs
These sweet bites are ideal with:
- Espresso or strong black coffee
- Hot chocolate or chai latte
- A festive dessert board with nuts and dried fruit
- Vanilla or almond ice cream
How To Store Almond Snowballs
Room Temperature: Store in an airtight container for up to 3 days.
Freeze: Freeze on a tray first, then transfer to a sealed bag. Defrost at room temperature.
Almond Snowballs Nutrition Facts
- Calories: ~110 kcal per cookie
- Fat: 6g
- Carbohydrates: 10g
- Protein: 3g
- Sugar: 8g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use almond meal instead of ground almonds?
Yes, but ensure it’s finely ground for the right texture.
Why did my snowballs flatten too much?
The dough may have been too warm. Be sure to chill thoroughly.
Can I substitute other nuts?
Yes, hazelnuts or pistachios work well, though flavor will change.
Should they be soft in the center?
Yes, the inside should stay chewy with a crisp outer crust.
Mary Berry Almond Snowballs
Description
Chewy almond cookies with a crisp sugar-dusted crust—easy to make and full of real almond flavor.
Ingredients
Instructions
- Line two baking sheets with parchment paper.
- Whisk egg whites until fluffy; slowly add sugar until glossy.
- Gently fold in ground and chopped almonds, plus almond extract. Chill 30 mins.
- Preheat oven to 180°C/160°C Fan.
- Roll dough into 16 balls with wet hands, coat in icing sugar.
- Bake for 20 minutes until golden and crusted. Cool on rack.
Notes
- Always use almond extract for best flavor.
- Chill dough to prevent spreading.
- Freeze raw or baked for later.
- Ideal with coffee or holiday drinks.