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Snowflake Biscuits
This recipe for snowflake biscuits (or snowflake cookies) from Gina DePalma at Serious Eats sounded delicious and had a rather moving side story so I decided to give it a go.
Ingredients
At a glance
Categories
Makes
25-30 biscuits
- 110g whole, shelled, unsalted pistachios
- 120g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 75g unsalted butter
- 50g cocoa powder
- 200g granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 tablespoons golden rum (leave out if these are going to the kids)
- Grated zest of 1/2 a large orange
- 200-300g icing sugar for rolling
Method/steps
- Coarsely chop the pistachios and set aside. In a medium bowl mix flour, baking powder and salt together.
- Put cocoa powder in the bowl of your mixer, melt butter in a pan and add to cocoa
- mix on medium speed, then add sugar, egg, scarpe down sides and add vanilla extract, rum and orange zest. Next add the flour, pistachios and beat for 30 seconds to strengthen dough. (if you don't have a mixer you can do this by hand, just takes a bit of elbow grease)
- Wrap dough in clingfilm and chill for 4-18 hours.
- Take dough out of fridge and whilst the oven is pre-heating to 165 C, cover two baking sheets with baking paper and put the icing sugar in a bowl.
- Break off little pieces of dough, roll into small balls (10p piece/ large marble size) and double dip into sugar. line up on sheets with at least a biscuit space between them.
- Bake for 8-10 mins
- Allow to to cool for a minute on the sheets and then transfer to racks to cool, don't forget to taste a couple just to be sure they are gorgeous - they'll keep in an airtight box for about a week.
Reviews
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This recipe for snowflake biscuits (or snowflake cookies) from Gina DePalma at Serious Eats sounded delicious and had a rather moving side story so I decided to give it a go.
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