Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, snowball cookies (boule de neige) ★recipe video★. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Snowball Cookies are one of those Christmas classics that many consider to be a must-bake during the holidays. Buttery and nutty with an airy, melt-in-your-mouth texture like a whipped shortbread, snowball cookies always remind me a little of cotton candy. These Italian cookies are always popular throughout the winter.
Snowball Cookies (Boule de Neige) ★Recipe Video★ is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Snowball Cookies (Boule de Neige) ★Recipe Video★ is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook snowball cookies (boule de neige) ★recipe video★ using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Snowball Cookies (Boule de Neige) ★Recipe Video★:
- Take 85 g (3 oz, about 2/5 cup) unsalted butter, room temperature
- Get 38 g (1.3 oz, 4.2 Tbsp) powdered sugar
- Prepare 1 g (1/5 tsp) salt
- Take 4 drops vanilla oil
- Prepare 30 g (1 oz, about 5 Tbsp) almond flour
- Take 120 g (4.2 oz, about 1 cup) cake flour
- Get 22 g (0.8 oz) walnut
- Make ready powdered sugar, for coating
- Get ※1cup=235cc(USA)
Here is how you cook it. Bring water to a boil in a medium sauce pan. Remove from heat and stir in chocolate, stirring until melted: cool slightly. cream sugar and butter. Baked in a metal bowl and covered with whipped cream, it rsembles a snowball (boule de neige) Begin making this at least one day ahead.
Steps to make Snowball Cookies (Boule de Neige) ★Recipe Video★:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/EalsCscAkgo
- Chop walnuts into fine pieces. Sift powdered sugar; set aside. Sift cake flour twice; set aside.
- Cream the butter until soft. Add the powdered sugar in 3 parts. Mix well each time until combined.
- Mix it with a whisk for 4 mins until white. Scrape off the butter on the inner side of the bowl and mix.
- Add salt and mix well. Please change to a spatula. Add vanilla oil and mix well. Add almond flour and mix it until smooth while crushing lumps.
- Add all the flour. Fold the flour into the dough while cutting with a spatula. Fold until the lumps are formed.
- Scrape off the flour on the inner side of the bowl and mix. Add the chopped walnut. Fold it.
- Put the dough on laid plastic wrap. Press it to flatten.
- Repeat folding and pressing about 4 times. Shape it square and flatten and ｗrap with the plastic wrap. Let it sit in a fridge for an hour.
- An hour later, cut and divide into about 5g each. (If you don't use a kitchen scale, form the dough into round balls with a diameter of 1.5cm / 0.6 inch.)
- Roll between the palms of your hands to achieve a rounded ball. Place them in the freezer 30 mins. Preheat an oven to 190℃ / 374 F.
- 30 mins later, place the rolls 1.5cm / 0.6-inch apart on a baking sheet. Bake it at 170℃ / 338 F for 15-18 mins or until very lightly browned. Let it cool for about 15-20 mins as it is.
- Roll cookie balls in powdered sugar. At first, coat it with generous powder.
- Roll again after 5 mins, this time tap it lightly to remove the extra powder. Please remove the extra powder on the backside as well. It's all done!
Remove from heat and stir in chocolate, stirring until melted: cool slightly. cream sugar and butter. Baked in a metal bowl and covered with whipped cream, it rsembles a snowball (boule de neige) Begin making this at least one day ahead. Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed. Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
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