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Ingredientes
- DOUGH
- 1 3/4 c. Whole wheat pastry flour
- 3/4 c. Unsweetened Dutch-processed cocoa pwdr
- 1/4 tsp Salt
- 3/4 c. Packed light brown sugar
- 1/4 c. Organic sugar
- 1/3 c. Minced walnuts (hazelnuts)
- 1 c. Organic butter, chilled and in pcs
- 1 tsp Vanilla TRUFFLE Mix
- 8 ounce semisweet Or possibly bittersweet chocolate, minced
- 1/2 c. Heavy whipping cream
- 2 Tbsp. Organic butter, at room temp.
- 2 Tbsp. Cognac, brandy or possibly amaretto
Direcciones
- Preheat oven to 300 . Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa pwdr, and salt in a mixing bowl. Combine the sugars and walnuts in afood processor fitted with a steel blade. Process till the nuts are finely grnd, about 15 seconds. With the machine running, add in the butter continuously through the feed tube. Add in the vanilla and continue to process for a few seconds more, till the mix is smooth and creamy. Scrape down the sides of the bowl with a rubber spatula. Add in the flour mix and process for about 15 seconds to create a ball of dough. At this point if the dough is really soft, refrigeratebriefly in refrigerator to hard up. Turn the dough out onto a lightly floured work surface and divide it in half. Roll each half out to a thickness of 1/8 inch. Use a 2 inch round cookie cutter to cut out circles (to make miniatures use a one inch round cookie cutter). Repeat the process till all the dough has been used.
- Bake for about 10 min (about 8 min for miniatures) till the cookies are beginning to crack lightly on top. Let cookies cold on sheets for five min and then transfer to racks to cold.
- To make truffle mix, put chocolate into a medium mixing bowl. In a small saucepan bring the cream to boil over medium heat. Pour over chocolate, wait a few min, and then stir till chocolate is fully melted and mix is smooth. Stir in the butter and then liqueur. Cover the mix with plastic wrap and refrigeratein refrigerator for 15 min (thick sufficient to put in a pastry bag and pipe).
- Put cookies on a parchment lined baking sheet. Put your truffle mix into a pastry bag fitted with a 4B pastry tip and pipe a large mound of chocolate in the center of each cookie. For added decoration you could place on the truffle mix a walnut half or possibly hazelnut. Refrigeratecookies. If you have truffle mix left over you can make truffles by forming small balls with the chilled mix. Can roll the truffles into cocoa pwdr, nuts, coconut.
- Makes 48 truffle cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 412 | |
| Calories from Fat 262 | 64% |
| Total Fat 30.38g | 38% |
| Saturated Fat 18.37g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 190mg | 8% |
| Potassium 263mg | 8% |
| Total Carbs 37.18g | 10% |
| Dietary Fiber 5.4g | 18% |
| Sugars 17.81g | 12% |
| Protein 5.47g | 9% |
