Name: Palle di Neve (Italian Snowball Cookies)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15
Ingredients: 100 g of All Purpose Flour; 50 g of Almond Flour; 50 g of Butter; 40 g of Powdered Sugar; 1 Egg Yolk; 2 tablespoons of Milk; Lemon Peel; Powdered Sugar

Bring the magic of the holidays to the table with this snowball cookie recipe, a treat that smells of almonds and melts in your mouth, perfect if you are looking for soft tea cookies or elegant cookies to give as Christmas gifts. The secret of these little cookies lies in their tender, crumbly texture: thanks to almond flour, fresh butter and a generous dusting of powdered sugar, every bite will take you back to your sweetest childhood memories.

If you are wondering how to make snowball cookies at home, don’t worry: they are really quick and simple, perfect if you love baking quick holiday treats or want to make simple breakfast cookies that still surprise. You only need a few ingredients – the heart of this recipe is butter, powdered sugar, an egg yolk and almond flour – for a result that will win over everyone, young and old. A light scent of lemon adds a fresh, unmistakable note, making these flour and butter cookies truly special in their simplicity.

Cookies dusted with powdered sugar make a perfect gift for anyone who likes to surprise with something handmade: just arrange them in a tin, perhaps a vintage one, with colorful paper liners. They will be the stars of teatime or of a winter snack by the fire. And if you need a version for those with food intolerances, don’t miss our eggless cookie recipe, so there is something for everyone at the table.

Love baking cookies during the holiday season? Also try the Christmas Tree Cookies, the original Reindeer Cookies, the tasty S-Shaped Cookies and the fragrant Cinnamon Cookies to add to your collection of easy cookies and rediscover the joy of spending time together in the kitchen.

Method

To make the dough for your snowball cookies, put the butter, cut into small pieces, and the powdered sugar in a bowl and mix until the mixture is smooth and pliable.

Add the egg yolk, the grated lemon zest and the milk, and mix again until well combined.

Now add the sifted flour and the almond flour and mix quickly with a spoon.

Turn the mixture out onto a lightly floured work surface and knead it with your hands until you have a smooth, firm dough. Shape it into a ball, wrap it in plastic wrap and let it rest in the fridge for 15 minutes. Pinch off small pieces of dough and roll them between your hands into balls of the same size (about as big as a walnut), then place them on a baking sheet lined with parchment paper and let them rest in the fridge again for 30-40 minutes. Then bake in an oven preheated to 180 °C (350 °F), or 160 °C (325 °F) for a convection oven, for 15-20 minutes.