Friday, February 10, 2006
Tomorrow I have friends arriving from Brisbane & we’re all off to visit Jane in hospital so I thought it would be nice to make a little treat to take along. I pinched this recipe from Lex Culinaria. As you can see from the photo mine look nothing like her gorgeous batch, a lot flatter, maybe I shouldn’t have squashed them so much. However as promised they are a delightful little treat. I don’t like things that are too rich & sweet so the dark chocolate & coffee mixture really appealed to me. Heres the recipe straight from Lex…
Chocolate Espresso Cookies
225 grams bitter-sweet (semi-sweet) dark chocolate
50 grams (about 2 tablespoons) butter
1 egg, plus two egg whites
50 grams brown sugar
50 grams white sugar
30 ml crazy strong coffee
100 grams almond meal
60 grams flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
Melt chocolate and butter in the top of a double boiler over medium heat. Whip eggs and sugar on high speed until pale and frothy, about 10 minutes. Stir chocolate mixture into egg mixture. Stir in coffee. Sift almonds, salt, flour and cinnamon together and mix into wet ingredients. Don't worry if your batter looks too runny to be cookie dough, it's supposed to look that way. Pour batter into a shallow plastic pan (one of those black plastic glad bake pans works well) and refrigerate for 3 or 4 hours, until the dough is chilled and firm. Roll dough into balls the size of a hard-boiled egg yolk. Dip each ball in sugar and then squash them flattish with the bottom of a glass or mug. If you'd rather not get your hands all sticky, you could roll the dough into a log, coat the log in sugar and slice cookie rounds from the log instead of making the balls. This should make 35 or 40 small cookies. Each cookie will run you about 70 Calories and 3 grams of fat.
You could reduce the fat and calorie count even more by using more flour and less almond meal and by substituting cocoa powder for some of the chocolate. Just remember to add a bit more sugar if you do that, as the semi-sweet chocolate has sugar in it that cocoa does not.
Bake in a 325F oven for 12 minutes.