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Snowball biscuits
45 m active | 8 h 41 m total
Nutrition facts per serving:
  • Energy in kcal about 128
  • Fat about 6g
  • Carbohydrates about 12g
  • Protein about 2g
This is needed
This is needed for 50 pieces
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
Tools
  • Apron, Baking paper , Baking tray, Bowl, Mixer, Oven mitts, Pan, Plate, Rubber spatula, Scissors, Tablespoon, Timer, Kitchen scales, Cooling rack, Toothpick
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And that's how it's done
And that's how it's done
Biscuit dough
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
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.