If you want a gluten and dairy free recipe, then this is the one for you!! It can be egg free as well if you use one of the vegan egg substitutes. They are definitely not nut free though.
I didn't take a photo of the snowballs at the end and in searching for one I found that Margaret Fulton has at least two versions of this family heirloom and Christmas keepsake handwritten recipe. Oh the hyperbole of advertising: and when you embroider a recipe's origin, you should keep track of the embroidery advertising people!!!
I'm using the version in the December Taste.com.au Magazine.
But first, I am so excited about my gingerbread biscuits. I used my fondant plunger cutters and made these:
I baked the biscuits and let them cool, then rolled the fondant quite thin and cut out a snowflake. I left the snowflake in the cutter, dabbed the top of the biscuits with cold water and then positioned the plunger cutter over the biscuit. I lined up the six arms and then pressed the plunger. Snowflakes away!!!
I need more of these plunger fondant cutters!!!
Snowflakes makes 16 (Version 1)
- 1/2 cup ground almonds
- 1/2 cup ground hazelnuts
- 1/4 cup pure icing sugar, sifted
- 1 egg-white or egg substitute- read the instructions on the box
- extra icing sugar for rolling
Preheat the oven to 160*C and line a baking tray.
Combine the nuts, icing sugar and egg-white in a bowl and mix to a firm dough. If it is a little sticky add a sprinkling of nut meal.
I weighed my dough and I could make 16 x 25g snowballs. I love my digital scales. Roll into balls and then smother with the extra sifted icing sugar. Roll them about a bit to coat them.
Place on the tray and bake for about 10 minutes. Mine took 15. They should be puffed and cracked. Cool and then store in an airtight container.
You can find Version 2 here.