a winning combination.
Chocolate chip cookies and pecans (photo: Alon Masika, styling: Yael Magen)
The pecans are available to us all year round, but there is no greater fun than finding a large pecan tree that is just now singing its fruits, collecting fresh pecans and making at home a variety of cakes, cookies and pastries.
This recipe for cookies makes a combination that I especially like between pecans and dark chocolate (you can also find it here in the recipe for a coffee-chocolate-pecan cake).
The sesame flour has its own slightly nutty taste, adding another wonderful aroma and great crunch.
I incorporated the nuts both inside and outside thanks to a simple trick - make the dough into a roll of the diameter you want the cookies, brush with egg white and cover with chopped pecans, which, thanks to the protein, easily stick to the dough.
A coating that adds both flavor and great texture.
Looking for more great recipes with pecans?
Go to Tamara Aharoni's recipe for Pecan Pie Cutouts
or the recipe for Maple and Pecan Muffins
The coriander flour also adds a wonderful nutty aroma and crunch (photo: Alon Mesika, styling: Yael Magen)
Spelled cookies with chocolate and pecans (photo: Alon Masika, styling: Yael Magen)
200 grams of butter at room temperature
100 grams powdered sugar
Pinch of salt
2 cups spelled flour (280 grams)
100 grams of chopped dark chocolate
50 grams chopped pecan
1 protein for brushing
100 grams of chopped pecan
For the conversion table click here >
How do you make pecan-chocolate spelled cookies?
1 In a mixer with a guitar hook, process butter and powdered sugar until a paste texture is obtained.
Stop the mixer and scrape the sides of the bowl with a spatula.
2 Add flour and salt and process a little until you get lumps of dough.
Add chopped pecans and chocolate and mix only until they are dispersed.
3 Divide the dough in half and place each part on baking paper.
Make a roll from each one, wrap it in baking paper and close the sides (like a candy).
Transfer the two rolls to the refrigerator for an hour.
4 Heat the oven to 180 degrees.
5 After an hour, remove from the refrigerator, brush the roll well with egg white and cover with pecan pieces.
Slice into slices about half a cm thick, arrange on pans lined with baking paper and bake for about 10 minutes.
6 Cool completely and store in an airtight container.
More cookie recipes
Chocolate fudge cookies for Passover
Lemon pistachio cookies
Roll dates and nuts
Brownies with peanut butter
Crunchy dough slices and apples
Nougat cookies kosher for Passover
Lemon Pie Cutouts and Cokes
Blondies pecan and dark chocolate
Snowy butter and cinnamon cookies
Dream jam cookies
Rolled date cookies
Batia Sorek, in collaboration with Suget
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