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Sandwiched, Barolo Chocolate cookies




Source of Recipe


Italy


Recipe Introduction


Albesi al barolo, also known as "little Albans"
Preheat oven to 325 degrees F.
4 dozen


List of Ingredients




1/2 C toasted and skins removed
3/4 C sugar
1/2 tsp baking soda
1 T unsweetened cocoa
1 egg white
2 T Barolo wine
butter for parchment paper
1 oz semi sweet baking chocolate

Recipe



Toast and skin the nuts. Grind in food processor, being careful not to turn it into a butter. Add the sugar, baking soda and cocoa and blend them together well.
Transfer the mixture to a bowl and mix in the unbeaten egg white and the wine to a thick batter.
Preheat oven and line cookie sheets with buttered parchment paper.
Transfer the batter to a pastry bag fitted with a plain round tip, and pipe the dough out in one inch rounds, leaving 3 inches of space between cookies. (or drop by half teaspoonfuls on the paper. Set aside for 1-2 hours.
Bake for 10 minutes, until spread and bubbling, but still a little soft.
Remove cookie sheets from the oven and let sit for a minute. then carefully remove from paper with a spatula. Cool on a rack.
Melt the chocolate and carefully spread the chocolate on half the fragile cookies. Sandwich together and let set 2 hours. Keeps for 2 days.

Note. to toast hazelnuts, place on a cookie sheet in one layer. Toast 10 minutes, until skins loosen and nuts are brown.rub in a towel to remove skins.

Var:
2 1/2 C hazelnuts
2 1/2 C sugar
1 tsp baking powder
3 oz cocoa
1/2 C egg whites
2 T barolo (or any dry wine)
1 T butter
This also makes 4 dozen, but bakes at 350 degrees F. for 18-20 minutes.