Welcome to The Cookbook Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready?
Today: Delicate snowball cookies get a nutty, nibby crunch.
Snowballs, Russian Tea Cakes, Polvorones, Austrian Crescents— these ubiquitous light, sugar-dusted shortbread treats go by many names. But no matter what you call them, the buttery, melt-in-your-mouth cookies make the perfect holiday treat.
"The other flavors in this cookie are fairly neutral, so you can choose whatever kind of [cocoa] nibs you want: nutty nibs will play up the nut flours, while chocolate-y nibs will harmonize with the flavor. Tender, light, and crunchy, with just a hint of chocolate from the nibs, these cookies are best served in overflowing piles to friends and family."
Another pro move? Chefs toss the warm (not hot!) cookies in a bowl of confectioners’ sugar twice before letting them cool on a wire rack. That way, each snowball gets a nice, even coat of sweetness.
- 1 cup (150 grams / 5 ounces) all-purpose flour
- 1/2 cup plus 2 tablespoons (100 grams / 3 1/2 ounces) whole-wheat flour
- 1/2 cup (56 grams / 2 ounces) almond flour
- 1 cup (100 grams / 3 1/2 ounces) hazelnut flour or finely ground hazelnuts
- 1/2 cup (100 grams / 3 1/2 ounces) sugar
- 1 teaspoon (3 grams) kosher salt
- 1 cup (120 grams / 4 ounces) cocoa nibs, coarsely chopped
- 1 cup (220 grams / 8 ounces) unsalted butter, chilled and cut into ½-inch cubes
- 1 1/2 teaspoons (7 grams) vanilla extract
- 2 cups (240 grams / 8 ounces) confectioners’ sugar
What do you call these buttery, delicate shortbread cookies? (Besides delicious.) Share below!