I’ve said it before, and I’ll say it again: I’m not a fan of fussy cookies. My idea of making cookies is mixing the dough, dropping the cookies onto a pan, and baking. Bar cookies are even better, as you get to skip the individual cookie dropping step. So I tend to pass over recipes with a lot of shaping, dipping, rolling, and filling. Like this one.
These cookies had it all, and then some. First, you make the dough, shape it into a square (I put it in an 8×8 pan), and chill it.
After the dough chills, you unwrap it (as you can see, I had a bit of trouble getting mine out of the pan), then cut it into squares.
The individual pieces of dough (all 40 of them) are then rounded, dipped in an egg wash, rolled in ground almonds, and placed on the pan.
Next, you make a cavity in each cookie and then bake them.
While the cookies are baking, you make a white chocolate and espresso filling. I’m not a huge fan of white chocolate, so I made two fillings, one with white and the other with bittersweet chocolate. After the cookies cooled, I piped the filling into the cookies, then sprinkled them with cinnamon.
These cookies were a lot of work, but they tasted really good. To my surprise, I even liked the white chocolate ones. I could see making these cookies again for a holiday cookie tray. Maybe by next Christmas I’ll have forgotten how much work they were.
This recipe is from The Modern Baker, by Nick Malgieri and is part of the Cookies, Bars, & Biscotti section of the Modern Baker Challenge.