Crispy Chocolate Snowballs

Name: Crispy Chocolate Snowballs
Yield: 30 servings
Cuisine: American
Ingredients: 90 grams Cake flour; 70 grams Unsalted butter (salted is OK too); 60 grams Nuts (almonds, walnuts, etc.); 50 grams Almond powder; 30 grams Unsweetened chocolate (or sweet chocolate); 20 grams Sugar (powdered or granulated); 10 grams Cocoa powder; 1 shake Pepper; 1 pinch Salt (if using salted butter leave it out); 50 grams Powdered sugar

cookpad.japan @cookpad_jp

I wanted to make delicious chocolate and nut snowballs. These cookies have chocolate as well as cocoa powder in them, and are amazingly crispy. Even if you use snacking nuts, these cookies are very elegant, and great as gifts.

If the hot water used to melt the chocolate is boiling hot, the cacao in the chocolate may become burned and grainy, so be careful. The hidden flavor of a pinch of pepper really brings out the flavor of the chocolate.The mixed nuts should include some sliced almonds, but otherwise you can just use some snacking nuts. Recipe by Kototama

cookpad.japan @cookpad_jp

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Ingredients

30 servings

90 gramsCake flour
70 gramsUnsalted butter (salted is OK too)
60 gramsNuts (almonds, walnuts, etc.)
50 gramsAlmond powder
30 gramsUnsweetened chocolate (or sweet chocolate)
20 gramsSugar (powdered or granulated)
10 gramsCocoa powder
1shake Pepper
1 pinchSalt (if using salted butter leave it out)
To finish:
50 gramsPowdered sugar

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Steps

1

Measure out all the ingredients. Have the butter at room temperature. I used regular ground black pepper. You can use caster sugar instead of powdered or granulated.
2

Sift the cake flour, almond powder, cocoa powder and black pepper together. You only need a pinch of black pepper! Don't add too much!
3

Melt the chocolate over a pan of warm (60°C to 70°C) water. Keep it over the pan of warm water so that it doesn't harden.
4

Chop up the nuts finely. You can just use mixed snacking nuts. I used sliced almonds, walnuts, macadamia nuts and pistachios this time.
5

Whip the butter until it's creamy.
6

Add the melted butter and mix well. If the chocolate is hotter than body temperature the butter will melt, so be careful.
7

Add the sugar and salt and mix well.
8

When it turns creamy, it's done.
9

Add the sifted powdered ingredients.
10

If it's hard to mix, add it in 3 batches, using a rubber spatula or a rice paddle etc.
11

When the batter has lost almost all of its flouriness, add the chopped nuts and fold them in.
12

When it comes together as a batter, it's done.
13

Put the batter in a plastic bag, and rest in the refrigerator for 30 minutes.
14

Start heating the oven at 200°C Form the cookie dough into 2cm or so balls. Each one is about 10g. Bake in a 170°C oven for 20 to 25 minutes.
15

Roll the freshly baked hot cookies in powdered sugar to coat. You can put them in a plastic bag and shake them around too.
16

Done. You can coat the cookies with cocoa powder instead of powdered sugar. In that case the cookies may not be sweet enough, so increase the sugar in the dough to 40 g. You can also dust the cookies with cocoa powder after coating them with powdered sugar.