Macadamia Chocolate Meltaways |
|
 |
Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
This ultrafine ribbon of chocolate in the center of this cookie is in good contrast with the rich flavor of the macadamia nut use the best quality of bittersweet chocolate you can fine..it will make a huge difference Ingredients:
1 3/4 cups macadamia nuts, divided (if you use salted macadamia nuts, wipe off excess salt with paper towels before using) |
2 1/2 tablespoons granulated sugar |
1/2 cup unsalted butter, cut into chunks |
2 1/2 tablespoons corn oil or 2 1/2 tablespoons other flavorless vegetable oil |
1 large egg yolk |
1 1/2 teaspoons vanilla extract |
1 1/2 cups all-purpose white flour |
1/2 cup powdered sugar |
1/4 teaspoon salt, omit if salted macadamia nuts are used |
1/2 ounce bittersweet chocolate, coarsely chopped |
Directions:
1. In a food processor, process 1 1/2 cups of the macadamia nuts and the sugar until ground to a fairly smooth paste, about 1 1/2 minutes, scraping down the bowl several times.
2. Add the butter, 2 tbs of the oil, the egg yolk, and vanilla and process in on/off pulses just until well blended, stopping and stirring to redistribute the contents several times.
3. Add the remaining 1/4 cup of macadamia nuts, the flour, powdered sugar, and salt, is using, and process in of/off pulses just until the macadamia nuts are chopped moderately fine.
4. In a small microwave safe bowl, microwave the remaining 1/2 tbs oil and the chocolate on 50% power, stirring at 30 second intervals, until just melted.(Alternately, melt the oil and chocolate in a double boiler set over gently simmering water, stirring occasionally.
5. Remove from the heat) let stand until cooled.
6. Line a 4 1/2 x 8 1/2 loaf pan with two long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 3 inches.
7. Divide the dough in half. spoon half of the dough into the pan.
8. Lay a sheet of wax paper over the top, then press down and smooth to even the surface; peel off and discard the paper.
9. Using a pastry brush or a rubber spatula, spread the chocolate mixture thinly over the dough.
10. Immediately place in the freezer until the chocolate is completely set.about 10 minutes.
11. Spoon the remaining dough over the chocolate.
12. Lay a sheet of wax paper over the top and very firmly press down on the dough and smooth its surface; peel off and discard the paper.
13. Fold the plastic wrap over the dough.Freeze until the loaf is cold and very firm, at least 3-4 hours or up to 24 hours.
14. Bake immediately, or remove from the pan, transfer to an airtight plastic bag and freeze for up to 1 month.
15. Preheat the oven to 325°F Grease several baking sheets or coat with nonstick spray. Carefully peel the plastic wrap from the loaf.
16. Using a large sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down - rather than flared; wipe the knife between cuts. If the dough is too hard to cut easily; let stand for a few minutes; don't let it thaw too much, or the dough will be more difficult to slice cleanly.
17. Carefully cut the loaf in half crosswise, then in half lengthwise to form 4 logs for baking.
18. Cut each log crosswise into 1/4-inch thick slices, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2 inches apart.
19. Bake the cookies, one sheet at a time, in the upper third of the oven for 11-15 minutes or until just tinged with brown and slightly darker around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning.
20. Transfer the sheet to wire rack and let stand 3-4 minutes to firm up. Using a spatula, transfer the cookies to wire rack. Let stand until completely cooled.
21. Store in an airtight container for up to 1 week or freeze for up to 1 month. Handle gently, because the cookies are fragile.
|
|