Thursday, December 1, 2016

Winter snowball cookies to kick off this year's Christmas series

Winter snowball cookies / Bolinhas de neve de chocolate e amêndoa

My favorite time of the year has arrived – it is December! \0/

Last week I decorated my Christmas tree and scattered Christmas decorations around the house – that made me feel absolutely happy. I see golden candles and snowmen when I go to the kitchen for a glass of water and the big Santa Claus hanging on my door salutes me every morning before I go to work: it definitely feels like Christmas already. <3

A couple of days ago my husband and I were at the mall and Christmas songs were being played there – it seemed to be the very same songs my mother used to play at this time of the year when I was a little girl. I had tears in my eyes remembering her, but some of those tears were tears of joy because of how much I love the holiday season.

My Christmas series starts today with these delicious and light in texture snowball cookies – they are really easy to make and placed in a plastic bag tied with a beautiful ribbon can become a very nice gift.

Winter snowball cookies
slightly adapted from The Italian Baker

2 cups (280g) all purpose flour
2 tablespoons unsweetened cocoa, sifted
¾ cup (75g) almond meal
¼ teaspoon ground cinnamon
pinch of salt
200g unsalted butter, at room temperature
¾ cup (105g) icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon Amaretto

To dust the cookies:
1 cup (140g) icing sugar, sifted

Preheat the oven to 180°C. Line two large baking sheets with baking paper.

In a medium bowl, whisk together flour, cocoa, almond meal, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix butter and icing sugar (the 105g) until light and creamy – scrape the sides of the bowl occasionally. Mix in the vanilla and the Amaretto. On low speed, add the flour mixture and mix just until combined.

Roll 1 leveled tablespoon of dough per cookie into a ball and place 2.5cm (1in) apart onto the prepared sheets. Bake for 18-20 minutes, until the bottom edges are golden.
Remove from the oven, cool on the sheets over a wire rack for 5 minutes, then carefully remove the cookies from the paper and roll them into the icing sugar, coating them generously. Transfer to a wire rack to cool completely.

Makes about 48


julie said...

I am a great fan of this book! But somehow this recipe passed me by. Glad you are feeling better xx

Anonymous said...

Hi Patricia,

I just made these cookies and they are delightful. I'm a dedicated member of Team Crunchy Cookies, so as soon as I saw this post they went to the top of my to bake list. They are extremely crunchy, just the way I like cookies. The flavors are well balanced, bitter chocolate, sweet powdered sugar (which is what we in the U.S. call icing sugar), nutty almonds and a hint of cinnamon.

Thank you for all your heavenly recipes. I'll be doing a lot of stress baking for the next four years, so I'll be using Technicolor Kitchen as a resource often.

As always, thank you for being so generous with tempting recipes that always bake up beautifully.



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