Preparation info

  • Makes about


    • Difficulty


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

These chocolate cookies with their dusting of white icing sugar bring the image of snow-covered mountains to mind, which is where their romantic name comes from.


  • 100 g ( oz) high-quality semi-sweet chocolate (70% cocoa)
  • 40 g ( oz) butter
  • 2 eggs
  • 60 g ( oz) caster (superfine) sugar
  • 120 g ( oz) flour
  • 1 heaped tbsp cocoa powder
  • ½ tsp cream of tartar powder
  • 1 tsp cinnamon
  • 1 pinch salt
  • Scraped out seeds of 1 vanilla pod
  • 50 g ( oz) icing sugar (confectioner’s sugar)


    Coarsely chop the chocolate. Combine in a bowl with the butter and melt over a double boiler. Set aside and leave to cool.

    Whisk the eggs and sugar until foamy. Combine the flour, cocoa powder, cream of tartar powder, cinnamon and salt in another bowl. Stir the cooled, liquid chocolate mass into the egg mass, then fold in the dry ingredients and scraped out vanilla seeds. Cover the bowl and chill for 2 hours.

    Make sure to preheat the oven in time to 180°C (350°F/Gas mark 4). Line a tray with baking paper. Sieve the icing sugar into a shallow bowl. Shape the dough into walnut-sized balls and roll these generously in the icing sugar until they are thickly covered. Place the snowcaps onto the baking tray, setting them a little apart. Bake in the middle of the oven for about 13–15 minutes, depending on size, then leave on a rack to cool.