I've been gluten free for about 5 or 6 years now. It's not that i'm allergic, but I've found steering clear of gluten keeps my other allergies well under control. It's something that has helped me feel healthier and better food choices. People always ask if I miss eating bread. I really don't. But, there are times when a warm, gooey, homemade cookie is the thing I'm craving.
So, over the weekend, I asked my friend Michelle (who also happens to be the head pastry chef at State & Lemp here in Boise) if she'd mind giving me a gluten free baking lesson.
She came up with this recipe for the restaurant and we set to work making little plates of cookies for the neighborhood kids.
Confession #1: I've never used a pastry bag. Michelle showed me the trick!
Confession #2: I've never scaled a recipe like a real chef. I learned that too.
These cookies are best enjoyed warm, straight from the oven. If you are saving them, keep them in an airtight container.
We used a scale to measure all ingredients, so the measurements are in grams.
- Water - 60grams
- Sugar (1) - 150grams
- Honey - 45grams
- Hazelnut Flour - 500grams
- Sugar (2) - 533grams
- Egg Whites - 160grams
- Salt - .75tsp
- Chocolate pieces to top each cookie.
Here's what you do:
- Preheat oven to 325 degrees
- You'll need a small sauce pan, mixer, food processor, cookie sheets lined with parchment paper, pastry bag,
- Bring water, sugar (1), and honey to a boil in a small sauce pan.
- In a food processor, process flour and steam in sugar syrup.
- Transfer to mixer, add sugar (2), and paddle until the dough resembles small pebbles.
- Blend together with egg whites and salt until foamy.
- Add egg white mixture slowly into the hazelnut paste and combine with paddle.
- Transfer to dough to pastry bag, pipe into small flat rounds, press chocolate discs onto the top of each cookie.
And we learned that the timing on these cookies is tricky. We decided the cookie does better at 325 degrees for about 10 minutes, turn them around and switch racks and bake for another 10 minutes. Let them cool on the sheet. The cookie should be light brown on the bottom and lift off via spatula without pulling apart.
Isn't it fun to spend an afternoon working with a friend? Isn't it even more fun to share what you've made? This is just one of the reasons I love hanging out with Michelle! And, it's always so delicious!
This is not the end,