bolle di neve...snowballs?
I tried the bolle di neve in Carol Field's <em>The Italian Baker</em> last night, and I have some questions for those who have made them or made similar cookies. The ingredients are:
125 g almonds
125 g granulated sugar
80 g candied orange peel
125 g confenctioner's sugar
2-3 tsp egg white
You're meant to grind the almonds and sugar to a powder, grind the orange peel, mix in the confectioner's sugar, and then bind it all with egg white. Field also notes that you can use ready-made almond paste in place of the almonds and granulated sugar.
- The amount of liquid (2 to 3 teaspoons) of egg white seems pitifully low to me. I added probably a whole egg white more than that before my dough would even come together, but my cookies ran all over the place and bubbled; I thought they were supposed to stay in a dense little ball. Any ideas of better proportions for liquid to dry? Or do I just need to mix it longer, or grind my almonds finer?
- I did not blanch or peel my almonds. Could this have made a difference?
- Almond paste already has liquid/egg white in it. What is the usual proportion of egg white to almond/sugar?
If you've made these and they've turned out well, I'd *love* to hear from you. Thanks!