Dandelion Chocolate’s Nibby Snowballs

Based on 1 ratings

Cook Time

17 Minutes

Yield

24 cookies

1 cup all-purpose flour

1⁄2 cup + 2 TBS whole wheat flour

1⁄2 cup almond flour

1 cup hazelnut flour or finely ground hazelnuts

1⁄2 cup sugar

1 tsp kosher salt

1 cup Dandelion Chocolate’s Cocoa Nibs, coarsely chopped

1 cup unsalted butter, chilled and cut into 1⁄2-inch cubes

1 1⁄2 tsp vanilla extract

2 cups confectioners’ sugar

Preheat Wolf oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking mat.
Combine the flour, sugar, salt, and cocoa nibs at low speed in a stand mixer fitted with the paddle attachment.
Add the butter cubes and vanilla and mix slowly until the mixture resembles wet sand. The dough should appear crumbly but stick together when squeezed in your hand.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Bake for 16 minutes, rotating the baking sheet 180 degrees halfway through.
While the cookies are still slightly warm (but not hot), remove them from the baking sheet and toss them in a bowl with the confectioners’ sugar, coating the entire
Place the cookies on a wire rack to cool completely.

These cookies can be kept in an airtight container at room temperature for up to one week.

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