New York Times
Toasted Almond Snowballs
Author:Melissa Clark
8 Ingredients
30 mins
Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.
Serves
1
Serves
1
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