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CHOCOLATE TRUFFLE SANDIES Makes 7 dozen 2-inch cookies Ingredients: 2 sticks (1/2 pound) unsalted butter, clarified 2 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 1/4 cups lightly toasted walnuts and unskinned hazelnuts, chopped medium-fine in the processor 2/3 cup sugar + 4 teaspoons 1 large egg 1 large egg yolk 1 teaspoon pure vanilla extract 1 large egg white
Whole toasted hazelnuts cut in half, for garnish
Procedure: MAKE THE DOUGH: To clarify butter: Place butter in a heavy saucepan. Melt on low heat. Using a large spoon, remove the white foam as is forms on the surface. Continue to cook butter on low heat until the color just begins to deepen to a rich, golden color, watching carefully and skimming all additional foam as it forms. Remove the pot from the heat and let butter stand for 10 minutes. Pour the butter through a very fine strainer into a measuring cup and discard the sediment on the bottom. You should have about 3/4 cup. Cool to room temperature.
Strain together the flour, baking soda, cream of tartar, salt, and nutmeg. Stir in 1/2 cup of the chopped nuts, leaving the remaining nuts in the processor bowl for later use.
Empty the clarified butter into a large mixing bowl. Stir in 2/3 cup of sugar. Blend in the egg, egg yolk, and vanilla extract. Mix until very smooth. Stir in the dry ingredients, adding it in 3 additions. When the mixture becomes too difficult to mix, knead in the remaining flour with your hand.
Divide the dough into quarters. Then shape each piece into a log measuring about 5 inches by 1 1/2 inches.
Lightly beat the egg white with a fork. Brush the surface of the rolls with the egg white. Add the 4 teaspoons of sugar to the remaining nuts. Process until the nuts are finely chopped. Empty onto a shallow dish, and roll the logs in the nuts to coat the surface. Cover each log with plastic wrap, twisting the ends tightly to seal securely. Refrigerate for 1 hour, or until firm. This dough will keep in the refrigerator for up to 3 days, or may be frozen for 1 month.
BAKE THE COOKIES: Preheat the oven to 325º. Position the shelves to the upper and lower thirds of the oven.
Slice the dough into 1/4-inch slices, turning the roll every 2 or 3 cuts to maintain the shape and place 1 inch apart on the cookie sheets. Bake for 15 minutes until lightly brown. Remove from the oven and let rest for 2 - 3 minutes before loosening with a thin, metal spatula. Transfer to cooling racks.
DECORATE THE COOKIES: Fit a pastry bag with a #2B tip. Fill the bag with the room temperature ganache. Pipe a small dab of ganache onto the center of each cookie. Place a toasted hazelnut half in the center of the ganache. Allow the ganache to harden before storing.
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Copyright 2008 |
