Anna's Strazzate
Chocolate, almonds, and coffee make for a very delicious cookie combination. These cookies, from Basilicata, are double chocolate, crackled with a hint of coffee and lots of toasted almonds. Traditionally, a bit of Strega, an Italian herbal liquor known for its bright yellow color, is added, but I found the cookies didn’t need it, and it isn’t easy to find here in the States. If you find it, add a tablespoon to the batter for a hint of something different, flavored with mint, saffron, and juniper. This version is a chocolate lover’s dream. Recipe yield is 40 cookies.
INGREDIENTS
1 cup all-purpose flour (120 grams)
1⁄2 cup almond flour (48 grams)
1⁄2 cup Dutch-process cocoa powder (42 grams)
1 teaspoon kosher salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
10 tablespoons unsalted butter, at room temperature (1 stick plus 2 tablespoons)
1 1⁄4 cup granulated sugar (248 grams)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 teaspoon instant coffee granules
1 cup almonds, toasted and chopped (144 grams)
2 cups coarsely chopped semisweet chocolate or chips (340 grams or 12 ounces)
DIRECTIONS
STEP 1
Preheat the oven to 350 degrees. Toast almonds on a rimmed baking sheet until fragrant and darkened slightly, about 10 minutes. Let cool 15 minutes, then chop.
STEP 2
In a medium bowl, whisk flour, cocoa powder, salt, baking powder and baking soda to combine. Set aside.
STEP 3
In a stand mixer, fitted with the paddle attachment, beat butter and sugar until light and fluffy, about
3 minutes. Add egg, vanilla extract, and coffee, beating until well combined.
STEP 4
Add the dry ingredients and beat until almost fully incorporated. Turn off the mixer and stir in the almonds and chocolate by hand until evenly incorporated into the dough and no dry flour mixture remains.
STEP 5
Line three baking sheets with parchment paper. Portion the dough into 2 tablespoon sized balls (1/2-inch scoop/32 grams each) and arrange them 2 inches apart on prepared sheets. Bake until cookies are set along the edges but still wet in the center, 10 to 12 minutes.
STEP 6
Firmly tap the baking sheet on the counter a few times to flatten the cookies (they will appear cracked on top). Allow them to cool slightly on the baking sheets and serve warm or let cool completely before serving or storing.
Buon Appetito!