Little almond snow balls 杏仁小雪球

December could be very harsh in New Jersey. Crispy air is enough to keep you awake and freeze your body. Thanks to God! There's center heat control system and mom's love, so everywhere could be felt warm in the house. American moms are often get into to holiday moods after Thanksgiving. We would plan for Christmas gifts shopping, decorates the houses, set up the Christmas tree. There're Christmas songs all around, no matter is from the radio in the car or any shops. Family, relatives, friends and coworkers are all gathered for nonstop parties. Of course, don't even mention to make some yummy food. Mom would bake some cookies occasionally to warm up the whole house. Those hot cookies are directly from oven and don't even have time to chill out, but no one really mind the heat might hurt the hands and snick on it. All the sweetest things and happiness are gradually get starting and save lots of great memories from each year of December.

Any type of nuts, fry fruits, cinnamon, ginger ..... are the flavors belong to this winter season. I am personally in love with almond within all kinds of nuts. I always feel almond's flavor is very elegant and delicate, just a like classy lady you would never move your eyes away. These little almond snow balls coved with powder sugar. when these cookies touch between your lip and tong, It’s like the first very light snow, then it will be crumble in your mouth after you take a bite. That nutty flavor slowly spread in your mouth, flavor and texture are clean and delicate. It is just so right. Pair these little almond snow balls with a coup of tea, you would probably feel like in a noble treat.

Preparation time: 5 minutes to get the cookies dough ready. Other 5-10 minutes to shape each tray of cookies.

Baking time: 10-15 minutes.

Make about 6 dozen little almond snow balls.

1. 1 cup almond skinned.

2. Total 1 1/2 cup powdered sugar. 1/2 cup powdered sugar for grinding with almond or hazelnut. Other 1/2 cup powdered sugar for cookie dough. Plus 1/2 cup powdered sugar for coated almond cookies.

3. 2 sticks unsalted cold butter diced.

4. 2 cup unbleached all-purpose flour.

5. zest of 1 lemon.

6. 1 tablespoon almond extract.

Grind almond with 1/2 cup powdered sugar in food processor. Keep adding 1/2 cup powder sugar, flour, lemon zest and blend well. Keep adding butter, pulse it couple time till the dough JUST start to get together like "wet sand" . It will be a little crumble, but when you squeeze with your hand the dough will be hold together.

Set the rack on the first and third level.

Preheat the oven 350F degree. 325F for convention oven.

Fill in 3/4 inch scoop flat, place it right on the baking sheet pan with parchment paper on, fix the shape a little but don't let the hands warm temperature melt the oil from the cookie dough. Keep 2 inches apart then bake it about 12-15 minutes until the bottom are slightly golden brown, but still pale on top . *Rotated the sheet pan, during half way of baking. If you have a convention over you could skip this.

Let it cool on wire racks, placed the cookies in in a zip bag with powder sugar. Move it around to be coated evenly. These little almond snow balls could be keep in air tight container up to 3 week.

*If you have finely ground almond powder, but don't have a foot processor. Just make sure keep all the ingredients cold, mix all the ingredients well quickly, it would be just fine. If the cookie dough becomes oily, simply place the cookie dough in the refrigerator, shape it fast then bake it ! Of course it would take a little bit longer, but it still the same simple concept.

十二月的紐澤西是冷酷的, 冰凍的溫度, 乾燥的空氣絶對可以另你令你清醒並且凍僵身子. 還好家理有了中央空調的暖氣和媽媽的愛, 所以許多的一切都能變得很溫暖. 美國的媽媽們通常在感恩節過後, 就進入凖備渡過佳節的備戰狀態. 開始計劃採買聖誕節的禮物, 佈置家裡, 立上聖誕樹. 不論是車上的廣播和商店裡皆充滿著聖誕音樂迷漫. 親人, 朋友和同事間的派對不停上演, 當然美食的製作更不再話下. 媽媽時而烤些許餅乾, 讓整個屋子暖烘烘的. 那些等不及冷卻, 雖然燙手卻搶先入口進肚的餅乾. 幸福甜蜜的氣氛就這樣在十二月份的季節裡逐漸展開和儲存記憶!!!

各式果仁, 水果乾, 肉桂粉, 薑 .... 是屬於這個冬季的代表. 而果仁類裡我對杏仁獨鍾, 總覺得它的味道高雅清新, 像是為古典的美女耐人尋味. 這些杏仁小雪球裹著一層薄薄糖粉就像初雪一樣. 當它接觸你的唇舌之時, 這餅乾逐漸融化散開, 而那堅果的香氣卻慢慢地留在嘴裡. 香氣和口感是那樣的清爽且細膩, 就是那麼剛好. 然後再配上杯好茶, 頓時都覺得自己擁有那皇家貴族般的享受！

準備時間: 5分鐘做好麵團, 另外5-10分鐘將一盤餅乾塑形. 烘烤時間: 10-15分鐘. 可做約6打的杏仁小雪球.

材料：

1. 1 杯去皮的白杏仁. 2. 總共 1 1/2杯的糖粉. 1/2杯和杏仁一起攪成粉. 另外1/2杯加入麵團. 外加的1/2杯用來沾上烤好的杏仁小雪球. 3. 2 條無塩冰奶油切丁. 4. 2 杯未經漂白的麵粉. 5. 1 顆黃檸檬的碎皮屑用在於杏仁麵團裡. 6. 1 大匙的杏仁香精.

將杏仁和1/2杯的糖粉用食物攪拌成粉. 繼續加入1/2杯的糖粉, 麵粉, 檸檬屑拌勻. 持續加入奶油, 斷斷續續的按幾次攪拌鈕直到 "剛好" 攪拌成像" 溼的沙"為止. 它看起來有些剝落, 但是當你用手抓緊時則會凝聚一塊.

將烤箱內的網架置於第一和第三層.

烤箱預熱350F. 如果是風扇烤箱325F.

快速用1/4吋的挖冰淇淋勺, 填滿裝平. 直接放置放有烘焙紙的烤盤上, 稍做塑形, 但避免手溫使麵團出油. 保持2吋之間的距離, 烤12-15分鐘直到底部有點淡淡的金黃, 但上層是仍是雪白的. *烘烤中途將烤盤轉向可使受熱均勻, 若是風扇烤箱則可以省去此步驟.

待餅乾在架上冷卻後置入裝有糖粉的封口袋裡. 稍做翻動令所有糖粉平均沾上. 這些杏仁小雪球放在密封的瓶子裏可以保存至少三個星期.

*如果你有現成的杏仁粉, 沒有食物調理機. 只要記得所有材料都保持冷卻, 快速扮均即可. 若是有出油現象可放回冰箱稍做冷卻, 再快速塑形入烤箱! 當然時間會稍長些, 但依舊是相同和簡單的概念.