The Sophisticated Cookie
It was stormy here Friday and I love big storms. There were swells of dark grey clouds whirling through the sky with intermittent down pours and wind. Sinking into a comfy chair with a cup of warm something and a sweet felt appropriate. Not having a sweet in the house, I sifted through ideas and decided on making an Italian inspired cookie.
They turned out good: moist and interesting with a sophisticated kind of taste that didn’t want to tell you all. By the time I was done, I didn’t have time to sink into that chair and came back to them five days later. I wasn’t sure if I liked them at first but on that fifth day, the taste was amazing. They are great with a glass of port! My version are gluten-free but you can use all-purpose flour and they’ll be just as good.
Glazed Chocolate Almond Cookies
(If you don’t have almond flour, you can pulse raw almonds in a food processor until they are finely chopped.)
1 1/2 cups finely ground almonds (Bob’s Mills brand has a great almond flour.)
1/2 cup sugar
1/2 cup chestnut flour (thanks Dennis!)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons butter (Earth Balance works just as well)
1 tablespoon grated orange zest
3 tablespoons orange juice
1 tablespoon port
For glaze:
¾ cup powdered sugar
1/3 cup unsweetened cocoa powder
2 to 3 tablespoons water
1 tablespoon port
Preheat oven to 325F. Line a baking sheet with parchment paper.
Mix ground almonds, sugar, flour, cocoa powder, baking soda, salt and cinnamon together in a food processor. Add Earth Balance or butter and orange zest. Pulse until mixture becomes like coarse meal. Add orange juice and port and pulse until the mixture comes together. (You can also do this in a bowl with your hands.)
Scoop a tablespoon of dough and form into a ball. Press flat to about ¼-inch thick circle. Repeat with remaining dough.
Bake for 15 minutes. Cookies will be slightly puffed and cracked. Cool on a wire rack.
Glaze: Mix powdered sugar and cocoa in a bowl. Add 2 tablespoons water and the port and stir to combine. If too thick, add the extra tablespoon water a little at a time. Taste. If you prefer a sweeter glaze, add more powdered sugar and a little water.
When the cookies are cool, spread glaze over the top with the back of a spoon.
It takes about 30 to 45 minutes for the glaze to set.
Makes about a dozen.
Comments
Where on earth did you get chestnut flour? Port, orange, 2 kinds nuts, and cocoa. I'm intrigued, I usually go by three main flavors and no more, but this could be interesting.
Posted by: Garrett | April 14, 2009 7:13 AM
Garrett, Chestnut flour flown in from Italy! But you can order it on line. Picture up soon so check back. Glad you're intrigued and I'd love to hear back if you make them on whether you agree... sophisticated!
Posted by: Lynn | April 18, 2009 8:24 AM