This is the Hungarian version of the snowball and now I made it gluten free. Of course, if you prefer the normal plain flour you can use it. Preparation time is more than 3 hours, good luck!:)

Ingredients:

For the pastry:

You will need to bake to pans of the pastry, I give you the ingredients for one pan!

4 egg yolks

4 egg whites

4 tbsp caster sugar

3 tbsp rice flour

1 tbsp almond flour

6 g (0, 212 oz) baking powder

half tbsp vegetable oil

You will make it twice, so when you go to shopping count it twice!

For the almond cream:

300 g ground almond

0,3 liter (101,44 oz) almond milk

3 tbsp rice flour

60 g (2, 12 oz) good quality white chocolate

200 g (7,05 oz) unsalted butter

2-3 tbsp caster sugar

Decoration:

200g (2,12 oz) desiccated coconut

min. 60% dark chocolate

25 g (0,88 oz) butter

The method:

1. First we make the pastry. Separate the egg's whites and yolks into two mixing bowls. Mix the egg yolk with the sugar until it starts to be white. Beat the egg white with a hand mixer until it's hard. Add the hard egg white very carefully to the egg yolk and blend it carefully. (Try to not break it). Then add spoon by spoon the rice flour and almond flour. Blend it carefully and slowly. In the end add the baking powder and the oil.

2. I used a 27 cm x 39 cm baking pan. If you have got two trays in the similar size you can bake the two pans at the same time. In this case you should make the pastry from the double ingredients. Paste the pan with butter and put in baking paper. Preheat the oven 170°C, pour the pastry into the pan and put it into the oven. Bake it  for 15 minutes (or until it's light brown).

3. Until the pastry is in the oven, we can start making the cream. Pour the almond milk into a pot and heat it. When it is warm enough, add the white chocolate and blend it until the chocolate completely melts. Then add the ground almond, rice flour and the sugar. Cook and blend it until you have got a thick cream. When it's done leave it to cool.

4. Now the pastries are ready. Leave them to cool on two trays. When they are cool remove the baking paper very carefully.

5. Add the butter into the cooled almond cream and mix it well with a hand mixer, then put it into the fridge.

6. Cut circles from the pastries with a circle cookie cutter. And now we will start the phase, which you won't like and you will wish that you have never started this recipe. Start to paste together two circles with the cream and coat the side also. Then roll the creamy sides of the snowballs into desiccated coconut (put the coconut into a bowl, it's easier) and put the ready balls on a tray. When all the snowballs are finished we start the last phase.

7. Put water in a pot and heat it until it starts to boil. Put a heatproof bowl on the top of the pot and put the dark chocolate pieces into the bowl. Melt it slowly and then add the butter. Mix it well until it's smooth and starts to paste the top of the snowballs with the chocolate. When every ball is done, put them into the fridge for 1 hour.