Mocha Sno Balls

Linda Dalton


I'm beginning to think about holiday baking and thought I'd share this recipe which is my mocha variation of these cookies also known as Polvorones, Biscochetas, or Rohlichky. They're so good that I was asked to come up with a version using coconut, which I'll post next.


★★★★★ 4 votes

makes about 3 dozen


  • 1 c
    unsalted butter at room temperature
  • 1/4 c
    confectioners' sugar
  • 2 tsp
    instant coffee, decaffinated
  • 1/4 c
    unsweetened baking cocoa
  • 2 tsp
    pure vanilla extract
  • 1 3/4 c
  • 1/2 tsp
  • 2/3 c
    ground walnuts
  • 1 c
    confectioners' sugar for dusting
  • 1 Tbsp
    ground coffee for dusting

How to Make Mocha Sno Balls


  1. In large bowl mix butter and sugar until well blended. I use a hand mixer. Add vanilla, coffee powder, cocoa and salt and mix well. Add flour and mix until dough is looking crumbly. Add the ground nuts and incorporate. Divide dough in half forming each into a ball. Wrap in plastic wrap and refrigerate 30 minutes.
  2. Pre heat oven to 350 degrees. Working with half the dough, roll mixture into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool on wire rack about 5 minutes and toss warm cookies in confectioner's sugar. Now dust tops with coffee though a fine strainer.
  3. Repeat process with second ball of refrigerated dough. Cool cookies completely and store in air tight containers in your fridge. Feel free to add more coffee to the tops of the cookies. Very rich and yummy.

Printable Recipe Card

About Mocha Sno Balls

Main Ingredient: Flour
Regional Style: American
Hashtag: #Eggless

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