Sunday, December 1, 2013


Adapted from I Shot The Chef

2 eggs
4 ounces sugar
pinch salt
3 tablespoons butter, melted
1 teaspoon vanilla
2 cups flour
6 ounces ground nuts (I used almonds and pecans)
2 tablespoons cocoa powder
3 ounces sugar
1/2 teaspoon vanilla
2 tablespoons honey
3 large egg whites
water or egg white, for sealing

1. In the bowl of a stand mixer fitted with a paddle attachment, whip together eggs, sugar, and salt until thick and frothy. On low speed, add the butter in a slow stream. Add vanilla and mix to combine.
2. Add the flour, 1 cup at a time, mixing just until combined. Do not over mix. Use a dough scraper and scrape the dough together into a ball. Wrap in plastic wrap and form into a disc. Chill for 1 hour, up to 2 days.
3. Next prepare the filling. In a bowl mix together the ground nuts, cocoa powder, sugar, vanilla, honey, and egg whites until well combined. Chill if required, mixture should be the texture of chunky peanut butter.
4. On a lightly floured surface, take half of the chilled dough and roll out until about 1/8" thick. Using a 2.5-3" cookie cutter, cut out rounds. Place 1 rounded teaspoon of the filling into the center of the round and brush the edges with either water or egg white. Bring up sides and pinch edges to form the triangle shape.
5. Preheat oven to 375°F. Place the cookies onto a cookie sheet lined with parchment paper. Bake for 10-12 minutes until golden brown on the bottom and just starting to brown around the edges. Let cool & enjoy!

Makes 30-50 cookies depending on cookie cutter used. 

This was my first time making these cookies! They are very good, the filling does taste a lot like a brownie. I used a 2.5" cookie cutter and made about 50 cookies. They cookies were small in size, about two-three bites. I will be making these again!

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