I recently had this email from my sister in New Zealand. She also eats a gluten free diet. I wanted to share this with everyone because they look fabulous! I can’t wait to try them out myself. If you have a gluten free recipe that you would like me to post, please send it along with a photo and I’ll include it in “What’s Cooking?” You can find an email contact there.
Thought I’d better take a picture before I ate all of these new FAB cookies!
I first discovered the recipe in the author’s baking biography and then watched her Internet video of how to prepare them. The only changes I made was I only had a local quality chocolate bar in the pantry (72% cocoa) so used it instead of Lindt. I also used all honey instead of sugar so that’s ¼ cup + 2 Tblsp honey but did use sugar to roll them. I got 40 small cookies.
I felt the dough wasn’t thick enough nor hard enough after chilling so added a bit more ground almonds & melted chocolate. Next time I’ll cut back on the butter; maybe just use 1 Tblsp as the 3 seemed to create too thin a chocolate mixture. This may have been the fault of not using Lindt. Otherwise it was an easy recipe to make up. You just need to plan ahead to make then; then chill, then roll, freeze, roll again & bake. As I rolled them in my hands, I don’t have a cookie scoop; I got Jim to roll them in sugar ~ sure helped. I now have about 25 in the freezer to bake anytime and baked about 15 in my toaster oven. They are divine! Slightly crunchy on the outside and so soft inside they are morish!
Starry Starry Nights 180C 10 mins (turn tray after 5 mins) 40-60 mini cookies
2 large eggs
¼ cup plus 1 Tblsp caster sugar (additional for dipping)
1 Tblsp honey
235 g chocolate – bittersweet Lindt
3 Tblsp butter
175 g ground almonds
½ tsp salt
1 Tblsp cocoa powder
Using electric beaters combine eggs, sugar & honey in a bowl. Beat on high until mixture reaches a thick ribbon stage, about 5 minutes on fairly high speed (she said use whisk attachment, I don’t have one).
Melt chocolate & butter together & cool slightly.
Toss almond flour, salt & cocoa in a bowl until combined; add to chocolate and mix until fully combined.
Add a quarter of whipped egg mixture to the chocolate to lighten. Stir until no egg is visible. Fold the rest of the egg mixture into the chocolate until well combined, being careful to keep aerated.
Cover & chill until very firm, at least 1 hour.
Place a few tablespoons of sugar in a small bowl. Using smallest cookie scooper (melon baller size, tsp size spoon) scoop cookies, create dense, solid balls & dip into sugar, place on parchment lined tray. Freeze uncovered until very hard, an hour or two, until they are rock solid! Can keep in freezer & bake another day!
Just before baking dip each cookie into sugar again. Bake 10 minutes, turning tray around after 5 mins to ensure even baking. Cookies should be slightly cracked but the sugar shouldn’t be browned.
Gesine Bullock-Prado recipe from “Confections of a closet master baker” 2009.