Sunday, 9 January 2011
I wanna be a chocolate god post (large number): spiceh!
Okay, so you know how sometimes I make chocolate tea? Then I'm left with boiled nibs. Also, I make almond milk, leaving me with almond pulp. This uses up the nibs and pulp and is super yummy. And spicy. And fun. They're very, very coffee-dippable and highly addictive. Just warning you. For those of you who aren't plagued with leftovers from chocolate tea and almond milk: I can't help you. Work out your own substitutions. Or just get into chocolate tea and almond milk. Trust me, it's not a bad combo, especially if you have these cookies to dip in them.
So, I have this idea that there are three main lineages of cookies: persian, italian, and american. Persian cookies are the sweet, halvah-ish ones that are meant as rare indulgences. Italian cookies are dry and not so sweet and decidedly grown up, meant to be dipped in vin santo, or strong coffee. American cookies are child-like and moreish. If I had to vote, I'd go with italian. These cookies are what would happen if turkish coffee careened into chocolate biscotti. And frankly, I hope that such happy accidents happen more often.
1 and 1/3 cups simmered cocoa nibs, drained and ground
1 cup almond pulp (leftover from making almond milk, or just use ground almonds mixed with almond milk or water to form a paste)
1/4 cup sugar
1/2 soy flour
1 tsp baking powder (not soda!)
1/2 tsp ground cardamom
1/2 tsp ground anise
1 tsp pul biber or similar chili
1/2 cup finely chopped coffee-infused bitter chocolate (optional, or use plain chocolate and add a tbs of instant espresso to the batter)
Combine all ingredients. Using a teaspoon and wet hands, form into balls. For extra points, roll in sugar. I do not need extra points. Place balls on a greased cookie sheet. Smoosh carefully to desired thickness. The cookies won't change shape much as they bake. Bake at 200C for 15 mins, then drop the heat to 150, and bake for another 30 mins. Let them cool for a bit on the cookie sheet, then gently lift them onto a cookie rack and cool completely. They keep for frikkin' ever, in theory. In practice, they get eaten long before that.
kitchendancing along to: C is for Cookie, sung by none other than The Cookie Monster.