The first batch of Snowballs I made using cup measurements and I could tell they were spreading too much as soon as they had been in the oven for just a few minutes. So I made a second batch using weight measurements which resulted in a much stiffer paste and rounder 'snowballs'. If you like ameretti biscuits you'll love these. They are incedibly easy to make and if you use pure icing sugar rather than icing sugar mixture they're gluten-free to boot!
Snowballs
60 grams almond meal
60 grams hazelnut meal
120 grams pure icing sugar, sifted + extra to coat
1 egg white
1. Preheat oven to 160 degrees celsius and line a baking tray.
2. Add almond meal, hazelnut meal and sifted icing sugar to a large bowl.
3. Add egg white and stir until mixture forms a stiff paste.
4. Take teaspoons of mixture from the bowl and roll into approx. 18 small balls.
5. Roll each ball in icing sugar to cover thoroughly.
6. Place balls on baking tray and bake for 10 minutes.
7. Allow to cool on tray then store in an airtight container.
60 grams hazelnut meal
120 grams pure icing sugar, sifted + extra to coat
1 egg white
1. Preheat oven to 160 degrees celsius and line a baking tray.
2. Add almond meal, hazelnut meal and sifted icing sugar to a large bowl.
3. Add egg white and stir until mixture forms a stiff paste.
4. Take teaspoons of mixture from the bowl and roll into approx. 18 small balls.
5. Roll each ball in icing sugar to cover thoroughly.
6. Place balls on baking tray and bake for 10 minutes.
7. Allow to cool on tray then store in an airtight container.
Merry Christmas everyone!