Today, I come to see you with a lovely crumbly cookie that is packed with deliciousness.
It's one of the ideas that I got from my trip to Taiwan because a cookie box that I bought from a patisserie contains this Boule de neige (Snowball) cookie.
Mostly, Boule de neige (Snowball) cookie comes in a ball shape, with a load of icing sugar over it. But the Boule de Neige cookie from that shop was a thin round-shaped cookie, with a small amount of icing and not too sweet. I really love its fragrance and the texture, it's so crumbly.
So, I started my mission!
This simple cookie is not hard to make but, it's not easy to get the texture (and flavor) that I want.
The method of making the dough ex. cutting or creaming the butter, changing the kind of flour, the way to shape the cookie, or adjusting the amount of fat, all of them are so important.
Anyway, finally I got what I want.
I make the dough by creaming the butter as this method will add more air to the dough. Using all-purpose flour is one of the tricks as it has more gluten, and the cookie will puff up better in the oven.
Be sure to finely chop the toasted almond and not press the cookie dough too much and everything will be fine!
Almond Snowball
Makes 24-25 pieces
30 g ............................. Almond 75 g ............................. Unsalted butter
1/2 tsp ......................... Vanilla extract
1/8 tsp .......................... Salt
20 g ............................. Icing sugar
70 g ............................. All-purpose flour
15 g ............................. Almond powder
15 g ............................. Cornstarch
.................................... Icing sugar, for covering the cookies
Bake the almond in the toaster oven for 8 minutes.
Finely chop the almond and set it aside.
Beat the butter with vanilla extract and salt until smooth.
Add the icing sugar and beat to combine.
Sift the flour, almond powder, and cornstarch into the bowl.
Pour the chopped almond into the bowl.
Mix to combine.
Remove the dough from the bowl and press lightly.
Roll the dough into a 3x25 cm. log.
Cover and refrigerate for 2 hours.
Before baking, preheat an oven to 170℃.
Cut the cookie dough, about 1 cm. thickness per piece.
You will get 24-25 pieces.
Bake in the preheated oven at 170℃ for 18-20 minutes.
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