The recipe is short. What takes time is the feel — knowing when the marshmallow is melted enough, and how fast the nougat sets once the heat is off. This is what I start from every week, with the notes I wish I'd had on day one.
New to 雪花酥? Here's what snowflake crisp is before you make it.
The snowflake crisp recipe
This makes one 10×10 slab — I cut it into 36 pieces. Set everything out before you turn on the heat; once the nougat is ready, the window is short.
| Ingredient | Amount |
|---|---|
| Marshmallows | 484 g |
| Unsalted butter | 125 g |
| Dry whole milk powder | 125 g, plus 5 g for dusting |
| Ritz crackers | 500 g |
| Dried cranberries | 188 g |
| Pistachios | 188 g |
This is the Classic. It has milk, wheat, and pistachios — check labels if allergens matter for you.
Step by step
- Line a tray with parchment. Measure the crackers, cranberries, and pistachios into one bowl.
- Melt the butter on low, add the marshmallows, and stir until smooth. Take it off the heat as soon as it is — too much heat makes the batch hard.
- Off the heat, stir in the milk powder until thick and glossy. Grainy at first is fine; keep stirring.
- Fold in the crackers and mix-ins while it's warm. Don't over-stir — a few dry spots beat broken crackers.
- Press into the tray with a second sheet of parchment on top so it doesn't stick to your hands.
- Dust the top with the reserved milk powder. That's the snow.
- Cut while it's warm — not hot (it smushes), not cold (it fights the knife). Wipe the blade between cuts.
When it doesn't go right
Hard like candy: too much heat. Melt on low and pull it the moment it's smooth.
Sticky, won't hold shape: it was too warm when you pressed it, or the room is humid. Let it cool a little, and dust with milk powder.
Crackers went soft: humidity, or stale crackers to begin with. Move fast from folding to sealing.
Too sweet: you can't fix a finished batch. Next time, weigh everything and lean on tart fruit to push back against the marshmallow.
After cutting
Seal the pieces as soon as they're cool enough to handle — open air kills the crunch, damp air kills it faster. Our freshness guide has the storage window.
We make ours to order in Queens. Pick a flavor
Last updated August 2026.
