White Hot Chocolate Almond Snowballs

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Made with Nestle hot white chocolate mix, cream cheese, almond and spelt flour, these snowball cookies, also known as Russian tea cookies, will make a festive addition to any cookie platter or a great gift for anyone who loves cookies. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. If desired, re-roll cookies in powdered sugar for an extra sweet touch. Thank you, Kris, for sharing the recipe.

140 g Unsalted butter, softened
100 g 4% Cream cheese, softened
90 g White hot cocoa mix (I used NESTLÉ)
4 packet NuNaturals white stevia powder
5 drop Vanilla flavoured liquid stevia
120 g Refined white spelt flour
100 g Blanched almond flour
1/4 tsp salt
Additional powdered sugar for rolling

In large mixing bowl, cream together butter, and cream cheese. Mix until smooth. Add white hot cocoa mix and stevia powder. Stir in vanilla flavoured stevia.
In small bowl, combine refined spelt flour, almond flour and salt, gradually add to butter mixture. Mix until flour is fully combined. Cover with a plastic film and chill for at least one hour or overnight.
Preheat oven to 175C/350F. Line two baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets.
Bake for 12-14 minutes or until bottoms are lightly browned. Cookies will not brown on top.
Remove immediately to wire racks to cool for 5 minutes, then roll in powdered sugar. Cool completely on wire racks. If desired, reroll cookies in powdered sugar.

White Hot Chocolate Almond Snowballs

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