After the whole domain name thing, I wanted to prove to myself that there was also good on the internet. Of course, I received your hundreds of messages (literally!!) and …
After the whole domain name thing, I wanted to prove to myself that there was also good on the internet. Of course, I received your hundreds of messages (literally!!) and it touched me a lot! All this made me think that I had received a beautiful gift by email some time ago: a secret recipe! David Introligator sent me this delicious recipe for chocolate (flourless) almond ginger cookies last February. I’m putting the email I received and the recipe here. Of course I thank David for sharing his recipe and for accepting that I publish it here. It’s also a way to thank you all for continuing to follow me and support me in this crazy domain name story. A proof that cooking is above all a sharing…
First of all, here is the email I received:
Since I know you are a fan of cookies in all their forms, and to thank you for your wonderful blog, I want to offer you the recipe for one of the best cookies in the world (yes, I’m committing to it), which is one of our specialties here at French Made Baking. It is a cookie at dark chocolate very, very soft, with a melting heart, and decorated with gingerconfit. It can of course be realized without ginger, but the latter brings a real dimension to the cookie, without being too aggressive or omnipresent in the taste.
There shouldn’t be any adjustments to the ingredients, the notable differences here being the milk and flour (not present in this recipe) and the butter (too small to affect). The only difference is the cooking process. For your information I use an electric oven with air pulse. A good convection should give exactly the same thing.
Regarding the chocolate, I use dark belcolade at 60%, the Valrhona is not really justified in my opinion here, a good chocolate of quality is enough.
Here, I let you test this, and let me know your impressions if you wish. I am sending you the recipe for personal use, but of course if you think it is good enough to publish, you have my permission to do so.
Thanks again for the work, and I’m really looking forward to the publication of the Pateis de Nata 😉
Recipe for zingiber cookies:
-225g of dark chocolate
-50g unsalted butter
-45g of sugar
-95g of almond powder
-1/4 teaspoon baking soda
-15g of candied ginger
-3 drops of bitter almond extract
Place eggs and sugar in a bowl.
Mix with an electric whisk for 4 to 5 minutes.
The mixture becomes frothy.
While the eggs are being whipped, combine the almond powder and baking soda.
Melt the chocolate then add the butter to melt it as well.
Chop the candied ginger (David soaks it in warm water before chopping, but I love the sugar in ginger…) into small pieces.
Gradually add the melted chocolate and butter to the frothy eggs.
Mix as for a mousse, lifting without making it fall.
Add the almond powder (with the baking soda incorporated) in the same way.
And finally the ginger cut in small pieces and the bitter almond extract.
That’s it! Cover the bowl with plastic wrap and chill for at least 5 or 6 hours.
After this time, the dough is very firm, like a ganache.
Make 15g balls and put them in powdered or granulated sugar.
Roll them in sugar (you can make homemade vanilla sugar!).
Place dumplings on a baking sheet lined with baking paper.
Then cook for 10 to 12 minutes at 160°C. Depending on the heat of the oven the zingiber will not have the same head: a warmer temperature and they will have more of a half-ball shape, and hotter they will be flatter… At each one its zingiber!
Zingiber Cookies can be stored for several days in a box! And again, thank you David!