This decadent Italian cookie is perfect for dunking! The center is filled with dark chocolate, almonds and honey. No sugar or butter are used in this recipe. Put on a pot of coffee and let’s get baking!
- 6 cups all purpose flour
- 1-1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1-1/2 cups honey
- 3 eggs
- 1-1/2 tsp. almond extract
- 1-1/2 tsp. anise or amaretto extract
Whisk together the flour, baking powder and baking soda. In the bowl of a stand mixer combine the honey, eggs and extracts. Switch to the paddle attachment and mix together the wet and dry ingredients to form a stiff dough. Transfer the cookie dough to a bowl and cover with plastic wrap while you make the filling.
- 3 cups whole almonds
- 6 oz. dark chocolate
- 1/2 cup of honey
- 1/2 cup cocoa powder
- 3/4 tsp. vanilla extract.
Spread out the almonds on a baking sheet and roast in a 350º oven for 6 minutes, stirring once. Use whole almonds, for the best flavor and beautiful presentation when you slice the cookies. Transfer the toasted almonds to a bowl to cool. Melt the dark chocolate in a double boiler.
Stir in the honey and combine well, then remove from the heat. Add the cocoa and vanilla, and finally the toasted nuts.
To assemble, divide the dough into 3 pieces, and roll each into a long rectangle, 14″ x 6″ on parchment paper. Spread the filling along one side of the dough, leaving room along the edge to seal.
Use the parchment paper to help roll each section lengthwise into a cylinder.
Crimp the edges together to form a tight seam, so the filling doesn’t ooze out when you bake.
Now wrap up each section in the parchment paper and place in the fridge for 30 minutes. Chilling the dough will help the cookies hold their shape in the oven. Now it’s time to lick the bowl. Go for it!
Preheat the oven to 350º and line a large cookie sheet with parchment. Arrange the 3 rolls on the baking sheet, leaving space in between. Pierce the tops of each roll with a fork or docking tool to allow steam to escape. Bake for 20 minutes.
Make an egg wash with 1 egg and 2 tbsp. of water., then brush all over with the egg wash.
Continue baking for another 10 minutes.
Cool completely on a rack before slicing, so that the filling has time to set.
Ahhhhh, beautiful!!! Well worth the time and effort. The flavor and texture of this cookie takes me back over 50 years to my grandmother’s kitchen. My family gave it a thumbs up! I just made them for a birthday and will definitely be making a few batches for the holidays.
The Extruded Noodle ©Adapted from Italian Food Forever www.italianfoodforever.com