Measure all ingredients. Leave butter at room temperature to soften. You can use caster sugar as well.

Combine cake flour and almond flour and sift.

If it takes time for the butter to soften, cut it into small pieces and microwave. However, be careful not to melt it.

Stir butter with a whisk until it becomes creamy.

Add sugar and salt and continue mixing.

Pour in milk gradually while mixing. Make sure the milk is not too cold or the butter will become hard.

Mix until it becomes a smooth, creamy consistency.

Add the sifted flour and almond flour.

Combine with a rubber spatula. If it looks too hard to mix all at once, you can divide the flour into two to three portions.

Avoid kneading the mixture with hands as this changes crispness and texture.

Bring the mixture together.

Put into a plastic bag and chill in the fridge for approx. 30 minutes.

Preheat oven to 200℃. Shape 10g portions of the mixture into balls about 2cm in diameter. Turn oven down to 170℃ and bake for 25 minutes.

Once baked, roll onto powedered sugar to coat while they are still hot. Alternatively you can put the cookies into a plastic bag together with the powdered sugar and shake to coat.

They are finished. They are nice, crispy snowball and crumble easily.

You can also sift the powdered sugar to coat instead of rolling. If you don't use the powdered sugar at the end, then increase sugar amount to 30 ～ 40 g.