Pecan snowballs from Sweet (page 63) by Yotam Ottolenghi and Helen Goh

  • vanilla pods
  • pecans
  • plain flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on December 21, 2018

    We liked these but I'd add a touch more salt next time. Maybe a 1/4 teaspoon? Mine were approximately 20 g each and perfectly cooked at 18 minutes.

  • sosayi on December 08, 2017

    Great iteration of this cookie. I used the Greek variation mentioned in the headnote (where you sub walnuts and ouzo) and loved it. I'd definitely do that again. My cookies were a mite on the small side (around 18 g, not the recommended 20g) and I think were slightly overcooked at 17 minutes. I'd try 15-16 instead (from the listed 16-18). Still melt-in-your mouth, but just with an initial bite. Two days later only 3 are left so I'd call it a win.

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