This is an open letter to my hormones asking them to calm it
This is an open letter to my hormones asking them to calm it

Edaein OConnell

The local’s guide to Ardmore, Waterford
The local’s guide to Ardmore, Waterford

Hannah Stapleton

A dad’s divorce diary: ‘See you in court is an expensive phrase’
A dad’s divorce diary: ‘See you in court is an expensive phrase’

Amanda Cassidy

Page Turners: ‘Exile’ author Aimée Walsh
Page Turners: ‘Exile’ author Aimée Walsh

Sarah Gill

Is your workplace a generational echo chamber? It’s time to bridge the divide
Is your workplace a generational echo chamber? It’s time to bridge the divide

Victoria Stokes

I’ve been ugly and beautiful and the difference is depressing
I’ve been ugly and beautiful and the difference is depressing

Sophie White

Wedding supplier spotlight: Your Story. By Elle.
Wedding supplier spotlight: Your Story. By Elle.

Shayna Sappington

Mid-century cool meets contemporary Irish design in this Dublin seaside home
Mid-century cool meets contemporary Irish design in this Dublin seaside home

Orla Neligan

Calling all emerging Irish artists – NYX Hotel Dublin is looking for you
Calling all emerging Irish artists – NYX Hotel Dublin is looking for you

IMAGE

White maxi skirts will be your summer saviour this year
White maxi skirts will be your summer saviour this year

Sarah Finnan

Image / Editorial

Catherine Fulvio’s Italian Snowballs


By Meg Walker
13th Nov 2015
Catherine Fulvio’s Italian Snowballs

Catherine Fulvio’s Italian Snowballs

For a taste of Italy this festive season, how about these impressively delicate Italian Snowballs (Bolle di Neve, from my cookbook, Bake Like an Italian), which are a favourite in my house. They are great for sharing and when piled up on a cake stand, dusted with icing sugar, they look quite the little Christmas tree!

This recipes makes about 24 depending on the size.

INGREDIENTS

250g plain flour
220g finely chopped pecans
200g softened butter
60g caster sugar
1 tsp vanilla bean paste
200g icing sugar

METHOD

Preheat oven to 160?C/fan 140?C/gas mark 3. Line 2 baking trays with baking parchment. Place flour, pecans, butter, caster sugar and vanilla bean paste into a mixing bowl and beat together until combined (you could also add the zest of one lemon).

Roll the dough into 3cm balls and place on the lined baking trays, then bake for 18-20 minutes until lightly golden. Sift icing sugar into a shallow dish. Remove biscuits from the oven and leave for 6 minutes to set before carefully rolling in the icing sugar while still warm.

Buon appetito!

From Bake Like an Italian by Catherine Fulvio (Gill & Macmillan, €22.99). Photograph by Harry Weir.
image002.1

ballyknocken.com