Almond Coffee Snowballs
1/2 cup Butter softened
2 tbl Sugar
1 1/2 tsp Instant coffee OR espresso coffee powder
1/2 tsp Almond extract
1 cup All-purpose flour
1 cup Whole natural almonds toasted * and very finely chopped
Powdered sugar
Heat oven to 350 degrees. Finely chop toasted almonds. Coat baking sheet with
vegetable cooking spray or line with baking parchment. In large mixer bowl beat
butter, sugar, coffee powder and almond extract until fluffy. Mix in flour and
almonds to blend thoroughly.
Form mixture into 1-inch balls and place 1 inch apart on baking sheet. Bake in
center of oven 15 to 18 minutes until set and bottoms are lightly browned. Cool
5 minutes, then remove to racks to cool. Coat with powdered sugar while still
warm. When completely cool, store in airtight container. Servings: 36 cookies
* * To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once or
twice to assure even browning. Note that almonds will continue to brown slightly
after removing from oven. |