Holiday - Dessert

Caramel Stuffed Almond Snowball Cookies

these festive bites are the perfect way to sweeten the season!

These Caramel-Stuffed Almond Snowballs are as easy as rolling, baking, and enjoying. With almonds, gooey caramel, and a sweet dusting of powdered sugar, these festive bites are the perfect way to sweeten the season.


  • 2 ½ C (275 g) Almond Flour
  • 1 C (200 g) Granulated Sugar
  • ¼ tsp Salt
  • 3 large Rosemary Farm Egg Whites
  • 2 tsp Vanilla Bean Paste (or sub regular vanilla extract)
  • ½ tsp Almond Extract
  • 12 Caramel Candies
  • ½ C 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.

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