Sweet Paul had the chance to meet and bake cookies with Dorie Greenspan! This recipe is from Dorie's James Beard Award winning cookbook,Dorie's Cookies!
Recipes by Dorie Greenspan | Food Styling by Tux Loerzel | Styling by Paul Lowe | Photography by Alexandra Grablewski
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From Dorie: These are among the most elegant cookies I make. They have the looks of a confection you’d find in a Viennese pastry shop; the texture of a favorite childhood macaroon (indeed, these are macaroons, classy ones); the pure taste and brilliant color of pistachios; the sweetness and glisten of raspberry jam; and the beauty and sweet-tart flavor of fresh raspberries. That they’re also easy adds to their mystique. Serve them, and if you don’t want to admit that you prepared them in 10 minutes, don’t.
MAKES ABOUT 18 COOKIES
1½ cups (210 grams) shelled pistachios (rub off any loose skins)
1⁄3 cup (67 grams) sugar
2 large egg whites
about 1⁄3 cup (108 grams) raspberry jam
about 18 fresh raspberries
- Center a rack in the oven and preheat it to 350ºF. Use an insulated baking sheet or stack two baking sheets one on top of the other; line the (top) sheet with parchment paper or a silicone baking mat.
- Put the pistachios and sugar in a food processor and pulse until the nuts are ground. There should still be a few larger pieces of nuts scattered throughout the mix; be sure to stop before you grind the mix into a paste.
- Pour the whites into a small bowl and stir them with a fork just to break them up. Add a bit of the whites to the processor, pulse to incorporate and then add some more. Keep doing this until you’ve got a dough that holds together when you squeeze it. You’ll probably use all the whites, but you might need a tad less. It’s better to have a moist dough than a dry one, so make a judgment call and then relax.
- Scrape the dough out onto the center of the baking sheet and, using your fingers and a flexible spatula, shape it into a slender log about 14 inches long and 1¼ inches wide. Steadying the edges of the log with the fingers of one hand, use the fingers of your other to make a trench (for the jam and the raspberries) about 1 inch wide down the center of the log, leaving about ¼ inch of solid (untrenched) dough at each end. It’s almost inevitable that the log will crack here and there as you press down to make the trench, but stabilizing the dough will keep it from cracking in two. When you’ve finished making the trench, you can push together and smooth over whatever cracks you see.
- Bake the log for 16 to 18 minutes, rotating the pan after 9 minutes, or until the log feels firm; it won’t color much. Transfer the baking sheet to a rack—you’re going to fill the log with jam while it’s still warm.
- Put the jam in a small saucepan and bring it to a boil over low heat, or do this in a microwave.
- When the jam is hot and liquefied, carefully spoon it into the trench you made; dab away any spots of jam that dribble, as they will, on the log.
- Finish with a line of the fresh raspberries down the center of the jam, placing the berries one against the other. Let cool to room temperature.
- Transfer the log to the refrigerator and chill for at least an hour before serving. To serve, use a long serrated knife and a gentle sawing motion to slice between the berries.
- To Store: It’s best to keep the log intact and to cut the slims as you need them. Store the log, or the cut cookies, covered in the refrigerator, where they’ll be good for up to 2 days. If you need to keep them longer, don’t add the fresh berries until serving time. (Warm the jam with a little heat from a hair dryer to soften it so that you can settle the berries in securely.) These are not cookies to be frozen.
A word on the egg whites: I can’t give you an exact measurement for them. In all likelihood, you’ll need both whites, but just before the last bit goes into the processor, pinch the dough—if it holds together and feels as though you’ll have an easy time shaping it with your hands, call it finished
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