Too much flour (1-2 cups) in regular snowballs. Looking for a flour-reduced, less-sweet treat for guests. Possible?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
We have a heartier version with buckwheat flour going up on Monday! Can you wait that long?
Absolutely! I'm so glad to hear and look forward to it. Thanks!
Kristen, I was thrilled to see the recipe (won't have time to try it myself for a few weeks) but an eagle-eyed commenter on the recipe page noted a confusion in the recipe that hasn't been answered yet: baking powder or soda?
Merrill is a co-founder of Food52.
Here's a lemon-flavored version using only almond flour: http://nomnomcrunch.com/gf-soft-lemon-snowballs/ I think if you used half nut flour and half AP you'd get a nice texture, somewhere between soft and crunchy.
Two options now! Yay, and thanks to you both!