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Little Prince Cookies Filled with Chocolate and Figs
Cookies are always a great success with children, big or small. This recipe is so good that our cookies are always gobbled up well before they have time to cool.
Makes 12 cookies
Tip
If you want to store these cookies, freeze them in an airtight container. Cookies made without sugar do not keep well at room temperature, but they do freeze well.
Preparation time: 20 minutes
Baking time: 15 minutes
- Preheat oven to 375°F (190°C)
- Baking sheets, lined with parchment paper
Dough
1/4 cup sultana raisins
Grated zest of 1 orange
1 cup ground almonds
3/4 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons mixed spices (ground cardamom, cloves and ginger)
2 tablespoons liquid honey (optional)
1/2 cup soy milk or skim milk
Additional whole-wheat flour
Filling
1/3 cup unsweetened cocoa powder
4 teaspoons soy milk or skim milk, warmed
1/2 cup finely chopped dates
1/3 cup finely chopped dried figs
2 tablespoons finely chopped dried apricots
1?4 cup mascarpone cheese
Prepare the dough: In a bowl, cover raisins with warm water and let soak for 15 minutes. Drain and transfer to a large bowl. Stir in orange zest, almonds, flour, cinnamon and spices, mixing thoroughly. Stir in honey (if using). Gradually stir in milk until dough is well blended and firm.
Shape dough into 24 small balls and place at least 2 inches apart on prepared baking sheets. Flatten the balls with the palm of your hand, without being too firm. Sprinkle with a little flour.
Bake in preheated oven, one sheet at a time, for 15 minutes or until golden brown. Transfer cookies to a wire rack and let cool completely.
Meanwhile, prepare the filling: In a bowl, combine cocoa and soy milk, stirring until cocoa is dissolved. Stir in dates, figs, apricots and mascarpone.
Spread filling on the bottom of 12 of the cookies, then sandwich each with another cookie.
This recipe may be reproduced with the following credit:
Recipe from 175 NATURAL SUGAR DESSERTS by Angelina and Ari Dayan
(Robert Rose, September 2009, $24.95/paperback original)
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