Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.