Friday, April 29, 2011

Chocolate-Almond Cookies [Strazzate]

2 T unsalted butter, for greasing
1/2 teaspoon baking powder
1 3/4 cups finely ground plus 2 T roughly chopped almonds
1 1/2 cups plus 2 T flour
1 cup sugar
2 T chocolate chips
1 T cocoa powder
1 T extra virgin olive oil
1/2 teaspoon kosher salt
1/2 cup Strega or Galliano liqueur
1/3 cup coffee, at room temperature

Preparing the cookies:
Heat oven to 325 degrees F. Grease 2 parchment-lined baking sheets with butter and set aside. In a small bowl, whisk together baking powder and 1 tablespoon lukewarm water until dissolved, 20 seconds.

Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough.

Divide the dough into 1-ounce portions. Using your hands, roll dough portions into balls and transfer to prepared baking sheets spaced about 1-inch apart. Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving.

Makes about 34 cookies


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