Snowball biscuits

Snowball biscuits

45 Min. Active
8 hr 41 Min. Total
128 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: Fat: 6 g, Carbohydrate: 12 g, Protein: 2 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Mixer
  • Oven mitts
  • Pan
  • Plate
  • Rubber spatula
  • Scissors
  • Tablespoon
  • Timer
  • Kitchen scales
  • Cooling rack
  • Toothpick

Ingredients

50 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscuit dough

3 fresh eggs
200 g sugar
200 g coconut flakes
300 g shelled ground almonds
3 tbsp Maizena cornflour

Coating

2 bags white cake icing (approx. 250 g)
100 g coconut flakes

How it's done

The kids can help at the marked areas .

Biscuit dough

3 fresh eggs
200 g sugar
200 g coconut flakes
300 g shelled ground almonds
3 tbsp Maizena cornflour

Whisk the eggs and sugar in a bowl. Continue to beat with the whisk attachment on a mixer until the mixture becomes lighter in colour. Mix in the coconut flakes. Add the almonds and cornflour, mix to form a firm dough, cover and chill for approx. 1 hr.

Balls

Shape the dough into walnut-sized balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball. Leave to dry at room temperature for approx. 6 hrs. or overnight.

To bake

Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Allow the balls to cool slightly, then separate them from the paper and leave to cool completely on a rack.

Coating

2 bags white cake icing (approx. 250 g)
100 g coconut flakes

Melt the cake icing in a warm bain-marie or microwave, pour into a bowl. Dip the coconut balls into the icing using a toothpick, leave to dry on a sheet of baking paper for approx. 10 mins. Empty the coconut flakes into a dish, toss the coconut balls in the flakes and leave to dry for approx. 30 mins.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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