Hazelnut Espresso Snowballs

Name: Hazelnut Espresso Snowballs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 2 dozen cookies
Ingredients: 2 cups all-purpose flour; 1 cup roasted and skinned whole hazelnuts; 2 sticks (16 tablespoons) unsalted butter, at room temperature; 1 1/4 cups confectioners' sugar; 1 teaspoon pure vanilla extract; 1 tablespoon espresso powder; 1/4 teaspoon fine salt

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Snowballs, traditionally known as Russian Tea Cakes, are nutty, buttery cookies that make their appearance once the snow starts falling. These Hazelnut Espresso Snowballs are a twist on the traditional Christmas cookie. It is a simple recipe - mainly hazelnuts, butter and flour - but they pack a lot of flavor (feel free to use roasted almonds or pecans instead). The addition of espresso powder complements the roasted nuts, making them perfect for serving with coffee.

Level: Easy
Total: 2 hr 25 min

Prep: 10 min
Inactive: 2 hr
Cook: 15 min

Yield: 2 dozen cookies

Level: Easy
Total: 2 hr 25 min

Prep: 10 min
Inactive: 2 hr
Cook: 15 min

Yield: 2 dozen cookies

Ingredients

2 cups all-purpose flour

1 cup roasted and skinned whole hazelnuts

2 sticks (16 tablespoons) unsalted butter, at room temperature

1 1/4 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 tablespoon espresso powder

1/4 teaspoon fine salt

Directions

In a food processor, combine the flour and hazelnuts. Process until the hazelnuts and flour form a fine meal. Set aside.
In a large mixing bowl, beat the butter and 1/2 cup confectioners' sugar together on medium-high speed until smooth. Mix in the vanilla, espresso powder and salt until uniform. Add the flour/nut mixture and beat on medium speed until a dough forms. Form into a disk, wrap in plastic wrap and refrigerate for a minimum of 1 hour.
Preheat the oven to 350 degrees F.
Roll the dough into 1-tablespoon balls, place on a baking sheet and bake until the bottoms of the cookies are lightly browned, about 15 minutes. Let the cookies cool on the baking sheet for a few minutes.
Place the remaining confectioners' sugar in a bowl and gently coat the warm cookies once out of the oven. Place on a cooling rack to cool completely. Before serving, roll the room temperature cookies in the confectioners' sugar again to give them a nice, uniform appearance.