| Level: | Advanced |
| Total: | 3 hr |
| Prep: | 40 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 2 1/2 Dozen |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting work surface
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/3 cups honey, warm
- 1 large egg
- 12 ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
- About 6 ounces unblanched whole almonds (about 1 1/2 cups)
- Vegetable spray
Instructions
- Preheat the oven to 350 degrees F.
- Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a standing mixer fitted with the paddle attachment. Add the honey and egg and beat on low to medium speed just until mixed. This makes a very sticky dough. You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight.
- Combine the chocolate and cream in a heatproof bowl and place over (but not touching) a saucepan with gently simmering water. Heat, stirring occasionally with a wooden spoon, until melted and smooth. Let cool until warm. (To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds. Stir, then repeat.)
- Stir the almonds into the chocolate.
- Meanwhile, cut 4 sheets of parchment paper large enough to fit your baking sheet. The dough is very sticky and difficult to roll out even on a well-floured surface. Lightly spray 2 parchment sheets with vegetable spray. Transfer half the dough onto 1 sprayed sheet of parchment and top with the second sheet. Begin to spread the dough out with your hands, then roll the dough into as even a rectangle as you can, about 10 inches by 15 inches. It can easily be pushed and prodded into shape.
- Peel off the top sheet of parchment. Spread half the chocolate mixture in a 3 or 4-inch-wide band lengthwise down the center of the dough, leaving the top half of the dough and a 1-inch border around the remaining 3 sides bare. Use the bottom parchment to fold 1 side of the dough lengthwise over the chocolate mixture. Carefully peel back the parchment paper and press the edges of the dough together with a fork to seal. Slide the shaped log, still on the parchment, onto a baking sheet.
- Lightly spray the remaining 2 sheets of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough and chocolate mixture. Slide the log onto the same baking sheet, if there is room. The dough is so soft it is best to not move it off the parchment until after baking.
- Bake for 20 minutes. Cool completely and then slice into 1/2-inch slices.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 204 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 58 mg |
Reviews
This was different, but very good! Probably rated “advanced” b/c the dough is a little difficult to work with, but it was really fast and easy to mix the dough (not counting the time I let it chill in the fridge). Rolling it out took a little more time, but when it was finished, it was delicious. It was nice to enjoy a cookie that didn’t have any butter or sugar in it for a change.
I was looking for something new to bake and saw Michael prepare this
recipe on a cable show the other night. While I don’t think it was difficult,
it was rather sticky but I worked around that.
recipe on a cable show the other night. While I don’t think it was difficult,
it was rather sticky but I worked around that.
I did half the batch following this recipe exactly and the final product was pretty bland and boring, no excitement to my palate.
The other half, I decided to add some fresh ground figs and a bit of molasses, then I filled it with my home-made jam instead of the chocolate mixture and it was a definate improvement! I think I might keep working on my version to really make it sing.
Otherwise, this recipe is a sure disappointment, unless your tastebuds
are dead. I will NOT make his version again.
I really enjoyed this recipe. The cookie had a light honey taste, which complemented the rich chocolate / almond filling perfectly. The combination was unexpected, but worked perfectly. I arranged the almonds separately on top of the chocolate (as described by the recipe in the Tra Vigne cookbook) which made for a wonderful presentation. I will definitely be including this in my holiday line-up.
Everyone loved them.
Made these as part of my xmas cookie list this year and they were not a big hit.
This filling is wonderful but I found the dough too soft and actually too sweet. My husband agreed. I would not make it again.
Good and simple
Not sure why these are rated as expert?
I used wax paper and coated with veg.spray. Cookies have a nice flavor and are unique for a cookie exchange. I found that it stayed together better if you cut them while still slightly warm. The only thing I changed was to use slivered almonds instead of whole. I think this was easier to make than a pie is. I Tivo’d it when it was on so that helped to make them as well.
I used wax paper and coated with veg.spray. Cookies have a nice flavor and are unique for a cookie exchange. I found that it stayed together better if you cut them while still slightly warm. The only thing I changed was to use slivered almonds instead of whole. I think this was easier to make than a pie is. I Tivo’d it when it was on so that helped to make them as well.
This recipe is great. Dont let the expert turn you away, it is quite simple. This cookie is a plus and is great for the holiday!!!