Thursday 20 December 2007


pistachio & cocoa nib thins

At last, my baking frenzy is winding down.

Here I am playing around with the Nibby Pecan Cookies ; replacing the pecans with pistachios as Tartelette did. I didn't bother chopping the pistachios as I figured I'd be slicing the cookies anyway. These will be part of the second batch of Christmas Cookie Boxes and will replace the pecan variation.sliced as thinly as possible, the cookies are crispy and delicate

I formed the dough logs into rectangles just to give it a different look. I think that a serrated knife is the best tool for slicing the logs into thin cookies. I believe the thinner you can cut them, the more delicate and crispy your cookie will be. Slicing also gives you the pretty cut mosaic look on the surface of the cookie.

I also decided to adapt the recipe further by adding frangelico to the cookie dough. The cookies smell and taste fantastic, but I don't think they're for the kiddies.

Pistachio Cocoa Nib Thins (adapted from Alice Medrich's Bitter Sweet)

1 cup (3.5 oz) organic pistachios, toasted

1/2 pound (2 sticks) organic unsalted butter, softened

3/4 cup organic cane sugar

1/4 t pink himalayan salt (slightly rounded)

1 1/2 t vanilla extract

1 tablespoon frangelico

1/3 cup organic cocoa nibs

2 cups unbleached organic all-purpose flour

  • Combine butter, sugar, salt, vanilla extract and frangelico in bowl of electric mixer and beat on high speed until smooth and creamy but not fluffy (1 minute). Beat in pistachios and cocoa nibs. Turn off mixer and add all the flour at once. Beat on low speed until flour is incorporated.
  • Form dough into 12-inch log about 2 inches thick. (I formed them into a rectangular log using a bench scraper). Wrap in parchment and refrigerate for at least 2 hours, preferably overnight. (can be frozen 3 months)
  • Position racks in upper and lower thirds of the oven and preheat the oven to 350 degrees F.
  • Use a sharp knife to cut the cold dough log into 1/4 inch thick slices. Place cookies at least 1 1/2 inches apart on parchment-lined cookie sheets.
  • Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the cookie sheets from top to bottom and front to back halfway through the baking. Let cookies firm up on the pans for about 1 minute before transferring them to a rack to cool completely. Store cookies in airtight container for at least 24 hours for best flavour before serving.
  • can be stored in airtight container for at least 1 month

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