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Almond Cocoa Nib
Sticks
Recipe Copyright© Alice
Medrich: Bittersweet; Recipes and Tales from a Life in Chocolate
Makes: about 30, 6-inch sticks
I N G R E D I E N T S
3/4 cup (3 3/4 ounces) whole blanched almonds
1 cup plus 2 T. all-purpose flour
2/3 cup sugar
1/4 t. salt
6 T. unsalted butter, cut into chunks
2 T. water
1 t. pure vanilla extract
1/8 t. pure almond extract
1/4 cup
Cacao Nibs
I
N S T R U C T I O N S
Combine the almonds, flour, sugar, and salt in a food processor, and
pulse until the almonds are reduced to a fine meal. Add the butter and
pulse until the mixture looks like a mass of crumbs. Combine the water,
vanilla, and almond extract, drizzle them into the processor bowl and
pulse just until the dough looks damp. Add the cocoa nibs and pulse only
until evenly dispersed.
The dough will not form a smooth cohesive mass - it will be crumbly, but
it will stick together when you press it. Turn it out on a large sheet
of foil and form it into a 6 x 9 inch rectangle a scant 1/2 inch thick.
fold the foil over the dough and press firmly with your hands to
compress it, then wrap it airtight. Slide a cookie sheet under the
package and refrigerate for at least 2 hours or overnight.
Position the racks in the upper and lower thirds of the oven, and
preheat the oven to 350 degrees. Line two cookie sheets with parchment
or wax paper.
Use a long sharp knife to trim one short edge of the dough rectangle to
even it. Then cut a slice a scant 3/8 inch wide and use the knife to
transfer the delicate slice to the cookie sheet. Repeat with the rest of
the dough, transferring each slice as it is cut and placing them at
least 1 inch apart. If some break, just push them back together, or bake
them broken - they will look and taste great anyway.
Bake, rotating the cookie sheets from top to bottom and front to back
half way through the baking time, 12-14 minutes, or until the cookies
are golden at the edges. Set the pans on the racks to cool completely.
(The cookies can be stored, airtight, for several days).
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About Cocoa Nibs
Cocoa nibs are simply roasted cocoa beans separated from their husks and
broken in to small bits. The nibs are a new chef favorite and can be used in
place of nuts atop ice cream or in cookies and even as a snack.
cocoa nibs:
buy at gourmetsleuth.com
More Cocoa Nib Recipes
Banana Nibby Bread
Cocoa
Nib Panna Cotta
Almond Cocoa Nib Sticks
Espresso Nib Cookies
Cocoa Nib Rugelach
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