🥕 Ingrédients

• Almond Flour:Provides a nutty flavour and tender crumb, making these cookies both delicious and gluten-free.
• Powdered Sugar: Gives the cookies a delicate sweetness and contributes to their signature snowy coating.
• Butter: Adds richness and helps create a melt-in-your-mouth texture.
• Vanilla Extract: Infuses the cookies with a classic, warm flavour.
• Almond Extract: Enhances the nutty taste, complementing thealmond flourbeautifully.
• Salt: A pinch of salt balances the sweetness and elevates the overall flavour profile.

👨‍🍳 Instructions

1. Usealmond flour, not almond meal:For a smoother texture usealmond flourin these cookies as opposed to almond meal.Almond flourhas a finer texture which will lead to a smaller crumb in these cookies and a better texture.
2. Use room temperature butter:Use butter that is softened to room temperature, but not melted for the best consistency.Cold butter will be difficult to cream together with the sugar.
3. Mix gently:Mix the dough gently to avoid overworking, which can make the cookies dense.
4. Uniform Size:Roll the dough into evenly sized-balls for consistent baking. I like to use a half-tablespoon measuring spoon to measure out the cookies.
5. Cool Before Coating: Let the cookies cool slightly for 5 minutes before rolling them in powdered sugar to ensure they stick properly. If you try rolling them into the powdered sugar right away the cookies can fall apart and the sugar will melt as the cookies are too hot.