Biscotti Palle di Neve (Snowball Biscuits)
Makes around 30 biscuits
150g plain flour
100g ground almonds
100g butter, softened
75g icing sugar
2 egg yolks
Icing sugar to decorate
Heat the oven to 180 deg C and line two baking trays with baking paper.
Put the butter and icing sugar in a bowl and beat together until they are combined well and form a soft, creamy mixture.
Add the egg yolks one at a time, beating well inbetween.
Stir in the ground almonds and mix well.
Gradually add the milk, stirring all the time.
Add the flour, a little at a time, until it is all used up.
Using your hands, form the dough into a ball, kneading slightly as you go. The dough should be nice and soft but firm enough to form into small balls.
Pull off even sized pieces, around the size of a small walnut, and form into a ball with the palms of your hands. You should end up with around 30 balls, depending on the size.
Place the balls, a small distance apart, onto the baking trays. The balls do not collapse and spread out during cooking so you can place them quite close together.
Bake in the centre of the oven for 20 minutes.
Leave the balls to completely cool on a rack.
Seive some icing sugar into a bowl and then roll each biscuit in the sugar until they are completely covered. Pile onto a plate and serve.
These tiny biscuits are extremely popular in Italy during the Christmas period. They are simple and quick to make and are the perfect bite-sized accompaniment to coffee.
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