Zutaten für Brussels Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Cream Of Tartar
- Unsalted Butter
- 1 ½ cups granulated sugar
- Orange Extract
- Vanilla
- Zest of 1 orange (optional)
- 2 large egg whites
- ½ cup chopped almonds
- Quick Cooking Oats
- Unsweetened Chocolate
- Semisweet Chocolate
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Zubereitung von Brussels Cookies
- Preheat oven to 350°F (175°C) and lightly grease two baking sheets.
- Prepare a pastry bag fitted with a ½-inch tip.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon cream of tartar. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract (optional) until light and fluffy (about 2 minutes). If using, add the zest of 1 orange.
- Add 2 large egg whites and beat on medium-high speed until well combined (about 1 minute), scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup chopped almonds and ½ cup rolled oats.
- Fill the pastry bag with the batter. Pipe 2-inch long fingers or 2-inch round circles, leaving 3 inches between each cookie on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Immediately transfer the cookies to wire racks to cool completely using a spatula.
- Once cooled, melt 6 ounces of semi-sweet chocolate chips and 2 ounces of white chocolate chips (optional) in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Turn over half of the cookies. Spread a thin layer of melted chocolate onto the bottom of each.
- Top with the remaining cookies, gently pressing down to adhere.
- Refrigerate for at least 1 hour to allow the chocolate to set.
- Store airtight in the freezer for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
51g
Fat
45g
Carbs
8g
