Adri Barr Crocetti

Palle di Neve, Snowballs, Russian Teacakes, Mexican Wedding Cakes – call them what you will, these cookies are great. Palle di Neve is Italian for snowball – some say these cookies remind them of the snow topped Alps. Okay. I’ll buy that. These cookies have a lot going for them. They are buttery and tender and bursting with the flavor of nuts. Once I start I can not stop eating them. And what’s more – you can make them in your food processor.

A few points about the nuts – you can use any nuts you please. I have called for pecans, but walnuts, hazelnuts (a favorite in Italy), pistachios and even Brazil nuts are all great. Use what you have in your freezer (yes, store nuts in your freezer. They will remain fresh much longer that way.) For a greater depth of flavor, toast the nuts. Don’t be put off by the toasting step. It is quite simple. Place the nuts on a baking sheet (preferably with sides!) and toast on the middle rack of a preheated 325 degree oven. For this recipe you want to toast the nuts until they just become fragrant, about 6 to 8 minutes. Remove them from the oven and let them cool. Done. Easy step. Last thing – you need to know how to chop them in a food processor. As efficient as the food processor is, you can quickly go from finely chopped nuts to nut paste. Nut paste is a step too far for these babies. To guard against over processing (and this is true for any recipe) place some of the flour or sugar called for in the recipe in the bowl of the processor with the nuts. Then pulse the processor several times until the nuts are the desired consistency. For this recipe place 2 tablespoons of flour in the work bowl along with the nuts. You will never go wrong if you use this method.

This recipe is extremely versatile. As I mentioned, you can use just about any nut that strikes your fancy. About the spice factor – I have called for cinnamon, but you may omit it if you wish. 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 ½ teaspoon for an old time flavor. If you are using walnuts, try adding ½ teaspoon of maple extract. For a wide array of fresh and fragrant spices 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 these cookies 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 80 cookies

1 rounded cup pecans, about 5 ounces
2 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 teaspoon cinnamon
generous pinch kosher salt
1 cup unsalted butter, softened
1 teaspoon vanilla extract

2 cups powdered sugar, to coat cookies

Preheat oven to 325 degrees. Spread pecans on a rimmed baking sheet. Toast on center rack until fragrant, about 6 to 8 minutes. Cool.

Place cooled pecans and 2 tablespoons flour in workbowl of food processor fitted with steel blade. Pulse several times until nuts are finely chopped. Add sugar and salt. Pulse to blend. Add cinnamon. Pulse to blend. Cut butter in chunks, and add to processor. Pulse until mixture is creamy. Scrape sides down. Add vanilla and pulse to blend. Add flour. Pulse several times until mixture begins to clump. Remove mixture from processor, and place on parchment or plastic wrap. Form into a block. Wrap and refrigerate 30 minutes or up to 1 hour. Well wrapped, dough may be frozen for up to one month for later use.

Increase oven temperature to 350 degrees. Line cookie sheets with parchment. Form dough into ½- inch balls. Place balls 1½ inches apart. Bake on center rack until firm and slightly browned on bottom, 10-12 minutes. Cool cookies. Roll in powdered sugar.

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