darkemeralds (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
darkemeralds) wrote2009-05-16 08:12 pm
darkemeralds) wrote2009-05-16 08:12 pm
The Cookie Trials, Part I-forget-which
This may be the one. A tentative OMGsquee for the latest test of the chocolate-filled shortbread pillows--now tentatively named Pandoras. (My mom came up with that. I like it.)
The secret ingredient: Italian hazelnut paste.
Holy moley that stuff is good. It's hazelnuts, ground between steel rollers to the smooth, liquid consistency of heavy cream. The flavor is dark and deep. I mixed a tablespoon of it with two tablespoons of melted Belgian milk chocolate, and used the result (kind of an uber-Nutella) to fill my test cookie.
I got the dough just right this time by adding an extra handful of rice flour, and rolling it a tiny bit thicker than last time. The result was crisp and golden, and sturdy without being tough. The filling didn't shrink or seep out or burn during baking, and it had enough body not to moosh out messily when I cut into the finished cookie.
Yes, cookie. I just made one. I ate it or I'd post a picture. It was delicious.
The secret ingredient: Italian hazelnut paste.
Holy moley that stuff is good. It's hazelnuts, ground between steel rollers to the smooth, liquid consistency of heavy cream. The flavor is dark and deep. I mixed a tablespoon of it with two tablespoons of melted Belgian milk chocolate, and used the result (kind of an uber-Nutella) to fill my test cookie.
I got the dough just right this time by adding an extra handful of rice flour, and rolling it a tiny bit thicker than last time. The result was crisp and golden, and sturdy without being tough. The filling didn't shrink or seep out or burn during baking, and it had enough body not to moosh out messily when I cut into the finished cookie.
Yes, cookie. I just made one. I ate it or I'd post a picture. It was delicious.