These traditional Italian cookies are crispy and sophisticated. The nutty cookies are very flat once baked, and then the edges are dipped in chocolate to make them richer.
Yield: 5 dozen
Active time: 25 minutes
Start to finish: 1 hour
6 ounces sliced, blanched almonds (about 2 cups)
2 tablespoons white rice flour
1 tablespoon cornstarch
1/8 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup granulated sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1. Combine almonds, rice flour, cornstarch, xanthan gum, and salt in a food processor fitted with the steel blade. Chop finely using on-and-off pulsing. Scrape mixture into a mixing bowl.
2. Combine sugar, cream, corn syrup, and butter in a small saucepan. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil for 2 minutes, stirring constantly. Remove the pan from the heat, and stir in the vanilla.
3. Pour liquid over the almond mixture, and stir to combine evenly. Set aside to cool for 30 minutes, or until cool enough to handle.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats.
5. Place rounded teaspoons of dough onto the prepared baking sheets, allowing 3 inches between mounds. Bake for 10 to 12 minutes, or until golden brown. Cool cookies on the baking sheets for 2 minutes, and then transfer to a wire rack to cool completely. Repeat with remaining cookies, as necessary.
6. Place chocolate in a small microwave-safe bowl, and melt at medium (50 percent power) at 30-second intervals until chocolate is melted and smooth.
7. Holding each cookie in the center between your thumb and index finger, dip edges of cookies into chocolate, and place cookies back on racks until chocolate sets. Reheat chocolate as necessary.
Variation
Substitute chopped hazelnuts for the almonds.
One of the additional health benefits of chocolate is that it has been found to contain catechins —some of the same antioxidants found in green tea. The catechins attack free radicals that damage cells and are thought to lead to cancer and heart disease. So eating chocolate may help prevent heart disease and cancer, as long as it’s eaten in small quantities.