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by Jill Lightner
Makes about 30 cookies | Start to finish: 35 minutes
from Edible Seattle November/December 2009
This recipe is firmly based upon the recipes taught by Kate McDermott in her Art of the Pie classes. I have created my own filling, and slightly personalized the crust recipe. If you have a source for high-quality lard, you can substitute it for half the butter in the crust. These are tasty enough that it’s worth making a whole crust—and it’s great practice for pie.
For the crust:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
8 tablespoons Golden Glen Creamery butter, chilled
3-5 tablespoons ice water
In a large mixing bowl, combine flour and salt. Using your fingers, blend small chunks of cold butter into the flour, until the mixture becomes pale yellow and looks like coarse meal or damp sand. Using a large fork, stir in 3 tablespoons of ice water. If it seems dry and doesn’t hold together easily, add up to two more tablespoons of ice water. Pat the crust into a flattened ball, wrap in plastic and refrigerate while you make the filling.
For the filling:
1/2 cup sugar
1/3 cup sliced almonds
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/4 cup unsweetened cocoa powder
2 tablespoons Theo chocolate cocoa nibs
1 egg, beaten with 1 tablespoon of water
In a food processor fitted with a steel blade, combine sugar, almonds, cinnamon, cayenne, cocoa powder, and cocoa nibs. Pulse several times, until almonds and nibs are pulverized.
In a small mixing bowl, whisk the mixture together with the beaten egg. Set filling aside.
To assemble:
Preheat oven to 425 degrees. Line a cookie sheet with parchment or foil.
Take the flattened ball of dough from the refrigerator, unwrap it and place it on a thoroughly floured board. Roll out into a thin rectangle, using a pastry cloth if you have one, and sprinkling with flour as necessary to prevent the pin from sticking.
Sprinkle the filling across the dough sheet, leaving an uncoated half-inch on one of the long sides. Beginning at the opposite long side, roll up the dough like cinnamon rolls. Press the uncoated edge to the side of the roll to seal.
Using a sharp knife, slice the log into slices about 1” thick. Place the rolls on the prepared sheet, so they don’t touch.
Bake for 15-19 minutes until crisp and golden brown. Be careful to not overcook.
Serve warm or at room temperature. Tasties will theoretically keep up to a week in a sealed jar on the counter.
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