The snowy coating of confectioners’ sugar adds a touch of holiday magic to these cookies, each bite a blissful combination of rich chocolate and nutty goodness. Perfect for holiday cookie exchanges, gift-giving, or simply enjoying with a cup of hot cocoa, these stuffed snowballs bring a touch of elegance to any celebration.
Hazelnut-Chocolate Snowballs
Makes about 40 cookies
Ingredients
- â…” cup (160 grams) hazelnut-chocolate spread
- 1 cup (227 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (12 grams) vanilla bean paste
- 2ÂĽ cups (281 grams) all-purpose flour
- 1½ cups (144 grams) hazelnut flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup (120 grams) confectioners’ sugar
Instructions
- Line baking sheets with parchment paper.
- Using a teaspoon, scoop hazelnut-chocolate spread (5 grams each), and place on a prepared pan. Freeze until frozen solid, 1 to 2 hours, or overnight.
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste until well combined. Reduce mixer speed to low, and add flours and salt, beating until a dough forms.
- Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and place on a clean surface. Divide each scoop into 2 roughly equal pieces, and flatten with the palm of your hand. Place 1 portion of frozen hazelnut-chocolate spread in center of 1 flattened dough piece; top with remaining piece. Pinch ends together to seal, and roll into a 1½-inch ball. Repeat with remaining dough and remaining frozen hazelnut-chocolate spread. Place 2 inches apart on remaining prepared pans. (If hazelnut-chocolate spread becomes too soft to work with, freeze again until solid, 30 minutes to 1 hour.)
- Bake, one pan at a time, until edges are lightly browned, 10 to 15 minutes. Let cool on pans for 5 minutes.
- In a small bowl, place confectioners’ sugar. Roll each warm cookie in confectioners’ sugar until well coated. Transfer to a wire rack, and let cool completely.
- Roll cooled cookies in confectioners’ sugar again. Store in an airtight container for up to 3 days.
Notes
*We used Bonne Maman® Hazelnut Chocolate Spread.
Tried this recipe?Let us know how it was!
Can you use almond flour instead of hazelnut flour?
Hi Lucia,
Yes, you can use almond flour in this recipe instead of hazelnut flour. Happy baking!