Mary Berry Almond Snowballs Recipe

These almond snowballs are light, sweet, and full of nutty flavor. they’re soft inside with a crisp outside and a snowy sugar coating. perfect for holidays or a cozy treat with tea.

Ingredients Needed:

• 2 free-range egg whites
• 100g/3½oz caster sugar
• 175g/6oz ground almonds
• 1 tsp almond extract
• 55g/2oz blanched almonds, chopped
• 55g/2oz icing sugar, sifted

How To Make Almond Snowballs Recipe?

1. Whisk the egg whites: place the egg whites in a large mixing bowl. Use a hand whisk or mixer to beat until they turn foamy and hold soft peaks, like fluffy clouds.
2. Add the sugar slowly: sprinkle in the caster sugar one tablespoon at a time, whisking after each addition until the mixture becomes thick, stiff, and glossy.
3. Fold in the almonds and extract: gently stir in the ground almonds, chopped blanched almonds, and almond extract. Mix just enough to combine without deflating the mixture.
4. Chill the mixture: cover the bowl and place it in the fridge for 30 minutes to firm up. This helps the dough hold its shape when rolling.
5. Shape and coat the snowballs: preheat the oven to 180C/160C Fan/Gas 4. Pour the icing sugar into a shallow bowl. With slightly wet hands, roll the dough into 24 small balls and coat each one well in icing sugar.
6. Bake until golden: place the balls on lined trays, leaving space between them. Bake for about 20 minutes until they look lightly golden with a thin crust. Let them cool completely on a wire rack.

Recipe Tips:

• Whip the egg whites until stiff and glossy: stop whisking only when the mixture forms peaks that don’t fall over—this gives the cookies their light texture.
• Add sugar slowly while whisking: don’t rush this step. Adding it one spoon at a time helps the egg whites stay fluffy.
• Chill the mixture before shaping: the dough will feel sticky at first. Chilling makes it firm enough to roll without falling apart.
• Use wet hands to roll the balls: this keeps the dough from sticking to your fingers and helps shape smooth, round snowballs.
• Coat well with icing sugar before baking: make sure each ball is fully covered. This gives the cookies their classic snowy look and a nice crust.

How To Store Leftovers?

• Refrigerate: first, let the almond snowballs cool to room temperature. Then place them in an airtight container and store them in the fridge for up to 1 week.
• Freeze: after the snowballs have cooled, freeze them in a single layer on a tray. Once frozen, transfer them to a sealed container or freezer bag. Keep frozen for up to 1 month.

Nutrition Facts:

• Calories: 90 kcal
• Total Fat: 6g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 5mg
• Potassium: 60mg
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Blue Cheese Dressing Recipe
• Mary Berry Mini Christmas Cakes Recipe

Mary Berry Almond Snowballs Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

These almond snowballs are light, sweet, and full of nutty flavor. they’re soft inside with a crisp outside and a snowy sugar coating. perfect for holidays or a cozy treat with tea.

Ingredients

• 2 free-range egg whites

• 100g/3½oz caster sugar

• 175g/6oz ground almonds

• 1 tsp almond extract

• 55g/2oz blanched almonds, chopped

• 55g/2oz icing sugar, sifted

Directions

• Whisk the egg whites: place the egg whites in a large mixing bowl. Use a hand whisk or mixer to beat until they turn foamy and hold soft peaks, like fluffy clouds.
• Add the sugar slowly: sprinkle in the caster sugar one tablespoon at a time, whisking after each addition until the mixture becomes thick, stiff, and glossy.
• Fold in the almonds and extract: gently stir in the ground almonds, chopped blanched almonds, and almond extract. Mix just enough to combine without deflating the mixture.
• Chill the mixture: cover the bowl and place it in the fridge for 30 minutes to firm up. This helps the dough hold its shape when rolling.
• Shape and coat the snowballs: preheat the oven to 180C/160C Fan/Gas 4. Pour the icing sugar into a shallow bowl. With slightly wet hands, roll the dough into 24 small balls and coat each one well in icing sugar.
• Bake until golden: place the balls on lined trays, leaving space between them. Bake for about 20 minutes until they look lightly golden with a thin crust. Let them cool completely on a wire rack.

Notes

• Whip the egg whites until stiff and glossy: stop whisking only when the mixture forms peaks that don’t fall over—this gives the cookies their light texture.
• Add sugar slowly while whisking: don’t rush this step. Adding it one spoon at a time helps the egg whites stay fluffy.
• Chill the mixture before shaping: the dough will feel sticky at first. Chilling makes it firm enough to roll without falling apart.
• Use wet hands to roll the balls: this keeps the dough from sticking to your fingers and helps shape smooth, round snowballs.
• Coat well with icing sugar before baking: make sure each ball is fully covered. This gives the cookies their classic snowy look and a nice crust.