Anise Almond Snowball Cookies

Photo by Michael Piazza / Styled by Catrine Kelty

An apt name for a winter treat, snowball cookies have a tender, shortbread-y texture. This rendition, which is mixed entirely in a food processor, incorporates lots of toasted ground almonds and a little Italian flair in the form of ground anise seeds and extract. Use a small, quick-release scoop (about a tablespoon) if you have one, and roll the balls between your hands for uniform cookies. Despite being tossed in powdered sugar, the cookies themselves are not too sweet—perfect alongside an afternoon cup of tea.

Makes 30–36 cookies

1 cup slivered almonds
2 teaspoons whole anise seeds
½ cup sugar
2¼ cups flour
½ teaspoon salt
1 cup (2 sticks) unsalted butter, cut into chunks and softened
1 teaspoon anise extract
1 cup confectioners’ sugar, for rolling

Preheat oven to 325°F.

Place the almonds on a rimmed sheet pan and toast in the oven for about 10 minutes, or until light golden brown and fragrant. Set aside to cool.

Increase oven temperature to 350°F. Line 2 rimmed sheet pans with parchment paper.

In a small dry skillet over medium heat, toast the anise seeds for about 3 minutes, or until fragrant. Grind in a spice mill or with a mortar and pestle.

Transfer the cooled, toasted almonds to a food processor, add the sugar and pulse until the nuts are coarsely ground. Add the flour, salt, ground anise seeds and pulse 8–10 more times, or until you have a coarse meal. Add the softened butter and anise extract and mix on and off, stopping as soon as the dough begins to come together.

Roll heaping tablespoons of dough between your palms. Place the balls about 2 inches apart on the parchment-lined sheet pans. Bake for 13–15 minutes, or until the cookies are light golden brown and still a bit soft in the center.

Place the confectioners’ sugar in a shallow bowl. Once the cookies are cool enough to handle but still warm, roll them in the confectioners’ sugar. Save any extra sugar for the final dusting. Transfer the cookies back to the sheet pans and allow them to cool fully.

Place the leftover confectioners’ sugar in a small sieve and dust the tops of the cookies before serving. The cookies keep for up to 5 days if stored in an airtight container, or up to 3 months if frozen.

This recipe appeared in the Winter 2025 issue as part of a larger story, Snow White Sweets.