On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz

Author:Rabbi Deborah R. Prinz [Prinz, Rabbi Deborah R.]
Language: eng
Format: azw3
Publisher: Turner Publishing Company
Published: 2017-10-17T04:00:00+00:00

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Forgotten Cookies

The chocolate bud, or “kiss,” that tops each of these cookies created quite a stir among competing chocolate makers in the late 1800s and early 1900s as unraveled in this chapter. To ensure a good result, as our friend Rabbi Marianne Luijken Gevirtz said when sharing this recipe, “Don’t peek while the cookies are in the warm oven!”

Ingredients:

2 large egg whites

⅔ cup sugar

1 cup chocolate chips, cocoa nibs, or both

1 cup pecans, coarsely chopped

Pinch of salt (optional)

1 teaspoon vanilla extract

30–40 chocolate buds or kisses

Instructions:

Preheat the oven to 350°F. Line two or three baking sheets with parchment paper or aluminum foil. Beat the egg whites until foamy. Gradually add the sugar and beat until stiff. Gently fold in the chocolate chips and/or cocoa nibs, and nuts. Add the salt and vanilla. Drop teaspoonfuls onto the prepared baking sheets. Cap each cookie with a chocolate bud or kiss. Place the pans in the oven; after about 1 minute turn off the heat. Leave in the oven for several hours or overnight. Carefully peel the cookies off the paper or foil using a spatula.

Quantity: About 35 cookies

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