Tuesday, November 11, 2014

Almond Sticks with Cacao Nibs

I've been trying to make my peace with the coming winter. The shortening days, the rain, the wind, the farewell to reading in the backyard on a camping chair in the last of the light. The light that now disappears before 5:30. Sigh.

I once read a list of ways to make yourself happier around the home, that included this excellent suggestion: If you can't get out of something, get into it. This mantra, cribbed from one of the legions of how-to-get-happier books on the market, encourages you to let go of what you would have frankly rather been doing, and just embrace where you're at. Doing the dishes? Do those dishes! Heckyeah dishes! And so forth. So I'm trying to do that for winter. I'm flirting with picking up a cheap little sunny picture to tack to my walls, as a sort of wintertime gift that'll make me feel better about the gray outside. Oh, and I'm baking cookies.

Far be it from me to decry the value of a gooey, oozy brownie. Or a galette that spills sugary fruit syrup over its edges. But bittersweet cookies seem just the thing for turning my bitter feelings into sweetness.

These particular cookies, from pastry guru Alice Medrich, have been likened to biscotti. But really they're more of a shortbread stick, with ground almonds taking the place of some of the butter. And then they're studded with cacao nibs, the full-flavored-yet-unsweetened building blocks of chocolate (which, as a bonus, add nice little crunchy nubbins throughout). As the days darken, and the possibility of something called a "wintery mix" enters into the forecast, I'm still struggling to get into winter. But cookies? I'm so into those. I'm trusting the rest will follow.

Almond Sticks with Cacao Nibs

adapted from Alice Medrich's Seriously Bitter Sweet
yields ~18 cookies

1 cup plus 2 tablespoons flour  
3/4 cup whole almonds (Medrich recommends blanched, but I'm not that fancy)
2/3 cup sugar  
1/2 teaspoon coarse salt  
6 tablespoons unsalted butter, cubed  
1/4 cup roasted cacao nibs  
1 teaspoon vanilla extract
2 tablespoons cold water

Pulse the flour, almonds, sugar, and salt in a food processor until smooth. Add the butter, and pulse until pea-size crumbles form. Add the cacao nibs, vanilla, and water, and pulse just a few times until a crumbly dough forms.

Form the dough into a 6- x 9-inch rectangle, about 1/2-inch thick, and wrap in plastic wrap, parchment, or a plastic bag. Transfer to your refrigerator, and chill at least 2 hours, or up to overnight.

When you're ready to bake the cookies, preheat your oven to 350° Fahrenheit, and line a baking sheet with parchment paper (or two baking sheets, if yours are small). Unwrap the dough onto a cutting board, and slice crosswise into 1/2-inch x 6-inch thick batons. Transfer to your baking sheets, leaving an inch between cookies. Bake until cookies are golden around the edges, ~20 minutes. Transfer to a rack, and cookies cool completely before serving.

1 comment:

  1. Thanks for this recipe! Love all your posts, and I will be making these short-(bread)ly!