Matcha Lime Snowballs

• Vegetarian
• Gluten free

• Produce

  • 4 tsp Lime
  • 1 tbsp Matcha powder

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Oat flour
  • 3/4 cup Powdered sugar
  • 1/2 tsp Sea salt, fine
  • 1/4 cup Tapioca flour/starch

• Nuts & Seeds

  • 1 cup Pistachios, raw

• Dairy

  • 8 tbsp Butter, unsalted

Found on dessertfortwo.com

Description

Ingredients

• 1/2 cup granulated sugar
• 4 teaspoons lime zest (from about 3 large limes)
• 1 cup blanched almond flour*
• 1/2 cup oat flour*
• 1/4 cup tapioca flour/starch*
• 1 tablespoon matcha powder
• 1/2 teaspoon fine sea salt
• 1 cup raw pistachios, chopped finely
• 8 tablespoons cold unsalted butter, diced
• 3/4 cup powdered sugar

Directions

• Preheat the oven to 350, and position a rack in the center.
• Line a baking sheet with parchment paper or a silicone mat.
• Place the sugar and lime zest in the bowl of a stand mixer, and mix on low speed until very well mixed (about 1-2 minutes).
• Add the almond, oat and tapioca flours (or regular flour--see note below), matcha powder, salt and chopped pistachios, and mix until combined, about 30 seconds.
• Add the butter, piece by piece, to the mixture while mixing on medium-low speed. Beat until the butter is completely incorporated, and the dough comes together in large clumps, about 3-5 minutes.
• Have the powdered sugar ready in a shallow bowl.
• Form tablespoon-sized balls of dough, roll in the powdered sugar, and place on the baking sheet 1 apart.
• Bake 15-17 minutes--do not over-bake or they will dry out. They are done before the bottoms start to turn brown. They will appear soft, but they will crisp up as they cool.
• Let the cookies cool completely on the baking pan, and then roll them again in the powdered sugar, plate and serve.
• They will keep airtight at room temp for about 1 week.