Caramel-Stuffed Almond Snowballs


Makes: 12


2 1/2 cups almond flour

1 cup granulated sugar

1/4 tsp. salt

3 large egg whites

2 tsp. vanilla bean pasta (or substitute regular vanilla extract)

1/2 tsp. almond extract

12 caramel candies

1/2 cup powdered sugar


  1. In a large mixing bowl, whisk together the almond flour, sugar, and salt. Set aside.
  2. In a separate bowl, add the egg whites and cream of tartar. Use a hand mixer and whip until the egg whites reach stiff peaks.
  3. Add the vanilla bean paste and almond extract and mix until just combined.
  4. Fold the egg whites into the almond flour mixture until well combined. It will be thick and sticky a bit like paste.
  5. Use a 1 TBSP cookie scoop to scoop 12 balls onto a parchment-lined cookie sheet. Press 1 caramel candy into the cookie dough balls. Top with another 1 TBSP scoop of dough. Chill for 1 hour.
  6. Preheat the oven to 325.
  7. After an hour, roll the cookies into a ball making sure to seal the edges around the caramel. Coat them in powdered sugar.
  8. Bake at 325 for 20-22 minutes. Cookies won’t spread much but will have cracks on the surface. Let cool for a few minutes and enjoy warm.

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.