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'Chamomilla Palle di Neve' or Chamomile Snowballs. Sometimes, you're just in the mood!

When visiting my family in Italy one of my favorite things to buy is a bag of loose chamomile flowers to make herbal teas or these amazing treats, which I like to call ‘Chamomilla Palle di Neve’ or Chamomile Snowballs. Technically, they are considered a Christmas treat due to the ingredients and the name but, why not enjoy them throughout the year!


Chamomile is a gentle aromatic plant known since ancient times for its remarkable sedative and calming properties. In Italy, my family has used this amazing plant for centuries as a sedative and medicinal plant to fight rheumatism, gastrointestinal problems and the flu. It is also excellent for your skin and to naturally lighten your hair. The ancient Egyptians called it “herb of the sun” because it reminds them of the sun ☀️


Here is the recipe. Enjoy!


Yields: 12 - 15 pieces

Prep Time: 20 min

Baking Time: 18 min

Ingredients:


  • 1 cup gluten-free all purpose baking flour

  • 1/2 cup almond flour

  • 1/2 teaspoon Xanthan gum (omit if GF flour contains it)

  • 2 tablespoons finely ground chamomile tea

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon sea salt

  • 1 stick unsalted butter, room temperature

  • 1/4 cup maple syrup

  • 1 teaspoon pure vanilla extract

  • Confectioners sugar for dusting

Directions:

  1. Adjust the oven rack to the middle position, preheat oven to 325 degrees F, and and line a baking sheet with 2 pieces of parchment paper.

  2. In a mixing bowl, sift together dry ingredients (gluten-free flour, almond flour xanthan gum (if needed), ground chamomile, spices and salt. Mix well and set aside.

  3. Using a stand up mixer with paddle attachment, mix butter and maple syrup on medium speed until creamy. Add vanilla and mix. Reduce speed to low and gradually add flour mixture, mixing just until a dough forms. Roll level tablespoons of dough into balls and place 1-inch apart on prepared baking sheet.

  4. Bake for 15 to 18 minutes or until cookies are set and golden on the bottom, rotating the baking tray halfway through.

  5. Let cool on baking sheet for 5 minutes, then roll in confectioners sugar and place on wire rack to cool completely. Generously coat in more caster sugar before serving.

  6. Store in an airtight container at room temperature for up to 2 weeks.



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