| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
.cl, Cookies |
48 |
Slices |
INGREDIENTS
| 4 |
|
1-oz squares semisweet chocolate |
| 2 1/3 |
c |
Unsifted all-purpose flour |
| 2/3 |
c |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
(1 stick) butter; softened |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Firmly packed light-brown sugar |
| 3 |
lg |
Eggs |
| 1/4 |
c |
Coffee-flavored liqueur; (Kahlua, Kamora, or Tia Maria) |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Shelled unsalted pistachios |
INSTRUCTIONS
1. In microwave-safe cup, melt chocolate and set aside to cool. In
medium-size bowl, combine flour, cocoa, and baking powder; set aside.
2. In large bowl, with electric mixer on md speed, beat butter and
granulated and brown sugars until well mixed. Add 2 eggs, one at a time,
beating well after each addition. Separate remaining egg, placing egg white
in a cup, then cover and refrigerate.
3. Add egg yolk, chocolate, liqueur, and vanilla to butter mixture and beat
until well mixed. Reduce mixer speed to low and gradually beat in flour
mixture to form soft dough. With spoon, stir in pistachios. Cover and
refrigerate dough at least 2 hours or until easy to handle.
4. Heat oven to 300'F. Grease 1 large or 2 small baking sheets. With
floured hand, divide dough into 3 equal pieces. Shape each into a
10-inch-long log and place across large baking sheet or lengthwise on small
sheets. Flatten each log until 2 inches in diameter and brush with reserved
egg white.
5. Bake 35 to 40 minutes or until firm. Cool logs on wire rack 30 minutes.
Transfer logs to cutting board. Using serrated knife and a sawing motion,
cut each log diagonally into 1/2-inch-thick slices. Ar- range slices cut
side down on baking sheet.
6. Heat oven to 250'F. Bake slices 15 minutes or until dry on the surface.
Cool slices on wire rack and store in airtight container.
Country Living/Oct/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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