Palle di Neve - Snowballs
Palle di Neve, Snowballs, Mexican Wedding Cakes or Russian Teacakes, call them what you will, these little cookies are great. Palle di Neve is Italian for snowball. My grandfather, Gaetano Crocetti was born in Abruzzo, and these little nuggets would surely have reminded him of his homeland’s glorious Gran Sasso. Buttery, tender and bursting with the flavor of toasted nuts, once I start I can not stop eating them. And what’s more – you can make them in your food processor.
These are great with hazelnuts. Grown extensively throughout Italy, hazelnuts (also known as filberts) are used in many Italian desserts, breads and savory dishes. If you can’t find them, you can use walnuts, pecans, pistachios or any nut that strikes your fancy. Toasting nuts yields a greater depth of flavor, and when using hazelnuts is a must. It’s a quick and easy technique to have in your repertoire.
Preheat your oven to 325 degrees. Place the nuts on a rimmed baking sheet and toast on the center rack until they are fragrant, about 8 to 10 minutes, stirring twice. To skin hazelnuts gather them in a rough kitchen towel and rub them together briskly, removing as much of the bitter skin as pos- sible. Discard skins. Set nuts aside to cool.
As efficient as the food processor is, you can quickly go from finely chopped nuts to nut paste and that’s a step too far for these babies. To guard against over processing, place some of the sugar called for in the recipe in the bowl of the processor with the nuts. Then pulse several times until the nuts are the desired consistency. You will never go wrong.
This recipe is extremely versatile. As I mentioned, you can use any nut that strikes your fancy. About the spice factor – I have called for cinnamon, but you may omit it. These are great without any spices, but since it’s Christmastime, go for the tastes of the season.
Try 1/4 teaspoon of nutmeg or 1/8 teaspoon ground cloves or allspice. And don’t forget cardamom, one of the most neglected spices of all; add 1/2 teaspoon for an old time flavor. If you are using walnuts, decrease the vanilla to 1 tea- spoon and add 1/2 teaspoon of maple extract. For a wide array of fresh and fragrant spices and extracts try Penzeys Spices. You can shop online at Penzeys.com, and they have brick and mortar stores throughout the United States.
These cookies are a Christmas favorite. As good as they are the day they are baked, they are even better the next day, once the flavors have had time to marry and mellow. They store well in an airtight container and are a most welcome addition to any holiday cookie exchange, cookie plate or gift box. Buon Natale!
Palle di Neve (makes about 70 cookies)
1 generous cup hazelnuts, toasted and skinned
1/4 cup plus 2 tablespoons granulated sugar
1 cup unsalted butter (2 sticks),
softened
2 cups all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon generous pinch kosher salt
2 1/2 cups powdered sugar, measured after sifting, to coat cookies
Preheat oven to 325 degrees. Toast and skin hazelnuts. Set aside.
Place cooled nuts and 2 tablespoons granulated sugar in workbowl of food processor fitted with steel blade. Pulse 10 to 12 times to finely chop nuts. Add remaining sugar, salt and cinnamon. Pulse to blend. Cut each stick of butter in 8 chunks, and add to processor.
Pulse until mixture is creamy and well combined. Scrape sides. Add vanilla, and pulse to blend. Add flour, pulsing 6 to 8 times until mixture begins to clump, scraping sides once. Remove mixture from processor, and place on parchment or plastic wrap. Form into a 4 X 6 inch block. Wrap and refrigerate 30 minutes or up to 1 hour. Well wrapped, dough may be frozen up to one month.
Preheat oven to 350 degrees. Form dough into 1 inch balls. Place balls 1 1/2 inches apart on non-stick or parchment lined baking sheets. Bake on center rack until firm and slightly browned on bottom, 11 to 12 minutes. Remove cookies to racks. Cool briefly, about 4 minutes. Carefully roll in powdered sugar. Once cookies have cooled completely, roll in powdered sugar again to ensure an even coat. Store in airtight container up to one month.
I’ve also made these cookies with pecans. For a photoessay on Palle di Neve go to http:/?www.TheFrontBurner.us/main/?p=1105
For questions and comments regarding “The Front Burner” please e-mail: adri@TheFrontBurner.us
Buon appetito!
