Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, snowball cookies (boule de neige) ★recipe video★. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Snowball Cookies (Boule de Neige) ★Recipe Video★ is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Snowball Cookies (Boule de Neige) ★Recipe Video★ is something that I’ve loved my whole life. They’re nice and they look wonderful.
Here is how you cook it. How to make white bread WITH ALL PURPOSE FLOUR Here is how you cook that.
To get started with this recipe, we have to first prepare a few components. You can have snowball cookies (boule de neige) ★recipe video★ using 9 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Snowball Cookies (Boule de Neige) ★Recipe Video★:
- Get 85 g (3 oz, about 2/5 cup) unsalted butter, room temperature
- Get 38 g (1.3 oz, 4.2 Tbsp) powdered sugar
- Get 1 g (1/5 tsp) salt
- Take 4 drops vanilla oil
- Take 30 g (1 oz, about 5 Tbsp) almond flour
- Take 120 g (4.2 oz, about 1 cup) cake flour
- Make ready 22 g (0.8 oz) walnut
- Take powdered sugar, for coating
- Get ※1cup=235cc(USA)
Snowball Cookies (Boule de Neige) ★Recipe Video★. Here is how you achieve that. 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.
Instructions 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!
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. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Individual portions of a rich, dark, flourless chocolate cake are baked in foil muffin cups, chilled, peeled, then inverted and covered in whipped cream, hence the "snowball" effect.
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