Biscoitos de Nozes em Formato de Bola de Neve (Sem Ovos, Sem Laticínios)

Estes Biscoitos Bola de Neve de Nozes are easy, buttery shortbread cookies filled with pieces of crushed toasted walnuts. Plus, these are vegan, egg-free, and dairy-free, so you can share these delicious Christmas shortbread cookies with all your family and friends.

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If you’ve made a batch of my biscoitos de noz-pecã em formato de bola de neve your cookie jar might already be empty, as they are delicious! You need to try the snowball cookie recipe with walnuts.

We love walnuts because they are packed with proteins and iron and have wonderful anti-inflamatório properties. But, more than that, toasted walnuts taste amazing in cookies.

Biscoitos Bola de Neve de Nozes

These Walnut Snowball Cookies are easy, buttery shortbread cookies filled with pieces of crushed toasted walnuts. Plus, these are vegan, egg-free, and dairy-free so you can share these delicious Christmas shortbread cookies with family and friends.

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Tempo de preparação: 15 minutos minutos

Hora de cozinhar: 10 minutos minutos

Tempo total: 25 minutos minutos

Curso: Sobremesa, lanche

Cozinha: americano

Dose: 15 bolinhos

Calorias: 212 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 2 ¼ copos Farinha para todos os fins - notas 1
• ▢ 1 xícara Manteiga sem lactose (sem sal) - Amaciada. Usamos manteiga sem lactose.
• ▢ ¾ xícara Açúcar em pó
• ▢ 1 colher de chá de extrato de baunilha
• ▢ ¾ xícara Nozes - picado finamente, torrado

Para enrolar e decorar biscoitos

• ▢ ¼ xícara Açúcar em pó

Instruções

• Pré-aqueça o forno a 180°C (350°F). Forre duas assadeiras com papel manteiga e unte-as levemente com óleo de coco. Reserve.

Toast walnuts

• Place the whole walnut halves on a non-stick baking sheet covered with parchment paper. Bake them for 5-6 minutes until fragrant and toasted.
• Cool down on a cooled plate, then finely chop walnuts on a chopping board with a sharp knife. Set aside.

Massa de biscoito

• In a large mixing bowl, or the bowl of your stand mixer using the paddle attachment, beat softened plant-based butter, vanilla extract, and powdered sugar until light and fluffy.
• Adicione a farinha e bata em velocidade baixa até incorporar. A massa estará pronta quando todos os ingredientes se juntarem formando uma massa cremosa.
• Fold in chopped, cooled walnuts and beat for a few seconds to incorporate.
• Cubra a tigela com filme plástico ou uma tampa de silicone.
• Resfrie a massa por 15 minutos na geladeira.
• Enquanto isso, prepare uma tigela com açúcar de confeiteiro extra para enrolar os biscoitos depois de assados.
• Remove the dough from the fridge and divide it into 15 balls of the same size – about 1 ½ tablespoons of dough each. Roll each dough ball nicely between your hands and place it on the prepared cookie sheet, leaving half a thumb of space between each.
• Asse os biscoitos por 12 a 15 minutos ou até que estejam levemente dourados a 180°C (350°F).
• Deixe esfriar por 5 minutos na assadeira e, em seguida, por 5 minutos em uma grade até ficar morno.
• Passe os biscoitos mornos na tigela com açúcar de confeiteiro até ficarem completamente cobertos.
• Cool down the walnut snowball cookies on a wire rack.

Armazenamento

• Store in a sealed cookie jar at room temperature for 4-6 days or for a week in the fridge.

Notas

notas 4Para uma versão sem glúten, use a minha guia de conversão para sem glúten.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Assadeira

Papel pergaminho

Mixing Bowl

Copos e colheres de medição

Mixer de Stand

Rack de resfriamento

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Nutrição

Servindo: 1biscoito | Calorias: 212kcal | Carboidratos: 23.5g | Proteína: 2.5g | Gordura: 15.9g | Gordura saturada: 2.9g | Gordura poliinsaturada: 4.3g | Gordura monoinsaturada: 8g | Sódio: 143.1mg | Potássio: 47.1mg | Fibra: 1g | Açúcar: 0.3g | Vitamina A: 544.1IU | Vitamina B12: 0.02µg | Vitamina C: 0.1mg | Cálcio: 10.8mg | Ferro: 1mg | Magnésio: 10.6mg | Fósforo: 37.5mg | Zinco: 0.4mg

What Are Walnut Snowball Cookies?

Walnut snowball cookies are similar to Russians Tea Cakes or Mexican Wedding Cookies, except that they are filled with chopped walnuts instead of pecans. It’s a thick, buttery shortbread cookie recipe rolled in powdered sugar and filled with delicious roasted chopped walnuts.

They are naturally egg-free and easy to make dairy-free using plant-based butter.

Ingredientes e Substituições

All you need to make these walnut snowball cookies are 5 simple ingredients:

• Farinha para todos os fins ou farinha de espelta. Para uma versão sem glúten, use a minha guia de conversão para sem glúten.
• Manteiga Amolecida of choice. The classic snowball cookie recipe uses real butter, but we don’t use animal-based products, and we made this recipe with plant-based butter or margarine.
• Açúcar em pó, also called confectioner sugar.
• de extrato de baunilha
• Nozes

How To Make Walnut Snowball Cookies

The secret to making delicious buttery snowball cookies filled with walnuts is to toast the nuts. In fact, toasted walnuts taste way better as they are less bitter than raw walnuts. Plus, they add an extra buttery flavor to the cookies.

1. First, let’s add some flavor to the walnuts.
2. Place the walnuts in a non-stick pan and bring it to medium heat. Toast them dry for about 2 to 3 minutes until fragrant. Or preheat the oven to 350°F (180°C) and place the walnut halves on a non-stick baking sheet. Bake them for 5 to 6 minutes until roasted and fragrant.
3. Cool down on a cold bowl or plate.
4. Next, place on a chopping board and use a sharp knife to finely chop the nuts. Set it aside.
5. In a large bowl using an electric beater or in a stand mixer using the paddle attachment, beat the butter, vanilla, and powdered sugar until creamy and fluffy.
6. Next, add the flour and beat on the low-speed setting until the flour is well incorporated. The batter should look soft and creamy, not dry or crumbly.
7. Finally, fold in the chopped walnuts and beat for a few seconds on low speed to incorporate them evenly into the cookie dough.
8. Film the cookie dough bowl with plastic wrap and chill for about 15 minutes.
9. Line two baking sheets with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
10. Scoop out two tablespoons of cookie dough using a small cookie dough scoop. You can make them smaller, but they would bake faster. A dough ball between 1 ½ and 2 tablespoons is the typical size recommended for moist, melt-in-your-mouth cookies.
11. Slightly oil your hands with coconut oil or melted butter. Roll the dough into a ball, then release them on the prepared baking sheet.
12. Slightly flatten, just to give them a half-ball shape. The cookies won’t expand much in the oven as they don’t contain baking powder.
13. Bake in the center rack, and rack just below, for 12 to 15 minutes at 350°F (180°C) until slightly golden brown. Don’t let them turn brown, or they will be crunchy and less buttery shortbread.
14. The trick to making beautifully dusted snowball cookies is to cool the cookies twice. First, 5 minutes on the baking sheet, then 5 minutes on a wire rack. This cools down the cookies to just the right temperature, not too hot, not too cold, so the confectioner’s sugar sticks to them.
15. Place the cup of powdered sugar in a large shallow bowl.
16. Next, roll the lukewarm walnut snowball cookies in the sugar until fully coated. The sugar will stick to the cookies because they are lukewarm, but the sugar shouldn’t melt. If it melts it means the cookies are too hot to be coated. Wait for 5 more minutes before dipping if this happens.

Serviços extra

You can use this recipe as a base for many different snowball flavors. For example, you can replace half or all the chopped walnuts with some of the ingredients below:

• Chopped Toasted Pecans or Almonds
• Seeds like sunflower seeds, pumpkin seeds, hemp seeds, or sesame seeds.
• bengalas de doce esmagadas
• Mini Chocolate Chips – dark chocolate chips or dairy-free white chocolate chips
• Coco ralado

Instruções de armazenamento

These walnut snowball cookies can be stored for up to a week in an airtight metallic cookie jar, airtight container, or glass jar. They can also last for about 3 months in zip-lock bags in the freezer. Thaw the cookies the day before serving at room temperature.

Trocas de alergias

Below are some ingredients swaps if needed

• Sem nozes – If you can’t eat nuts, swap the walnuts for toasted sunflower seeds, sesame seeds, or toasted pumpkin seeds. You can leave out the nuts and use this recipe for plain shortbread snowball cookies.
• Sem glúten – Para uma versão sem glúten, use a minha guia de conversão para sem glúten.
• Açúcar grátis – This recipe works with natural sugar-free powdered sweeteners like powdered erythritol or powdered allulose.

Perguntas frequentes

Below are my answers to your most frequent questions about this walnut snowball cookie recipe.

Mais receitas de biscoitos

If you’ve loved this cookie recipe and need more to fill a Christmas cookie jar, try some of these:

Biscotti vegano

Biscoitos amanteigados veganos

Receita de biscoito de açúcar vegano

Biscoitos de hortelã-pimenta em formato de bola de neve