Fudgy Bourbon Balls ~ Toasted Almond Snowballs ~ Two Recipes

Fudgy Bourbon Balls  NYT

1. Ingredients:
   2 ½ cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
   1 ¼ cups/125 grams pecans, whole, halved or pieces
   ½ cup/120 milliliters good bourbon
   1 cup/120 grams confectioners’ sugar, plus more for rolling
   3 tablespoons unsweetened cocoa powder
   1 tablespoon honey
   
   Directions:
   In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
2. 
   In a separate bowl, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. 
3. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
4. Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners’ sugar just before serving.
5. *****

Toasted Almond Snowballs

Ingredients:

⅔ cup/75 grams almond flour

¾ cup/170 grams unsalted butter (1 1/2 sticks), 

   softened

2 ½ cup/305 grams confectioners’ sugar

1 egg yolk

1 tablespoon brandy, pastis or ouzo

½ teaspoon almond extract

1 ½ cups/190 grams all-purpose flour

¼ teaspoon fine sea salt

Directions:

1. In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes.  Once the flour begins to toast, it will happen very quickly.  Immediately pour flour into a small bowl to cool. Watch carefully: 
2. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners’ sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
3. Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
4. Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
5. When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
6. Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
7. Place 3/4 cup confectioners’ sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners’ sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners’ sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners’ sugar.  Yield: 3 dozen