These historical cookies are unquestionably a variation of Italian meat cookies, but well-timed by the poorer classes who couldn't sire the requisite meat. It might sound like a strange concept, but eggplants and chocolate make the perfect pair!
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/AQkk2jiB1VgMakes well-nigh 10 cookies.
For this recipe, you will need:
- 1 medium eggplant
- 4 large eggs
- 7 1/2 tbsp (110g) unsalted butter
- 6 tsp. milk, plus some uneaten for the dough (see below)
- 7/8 cups (180g) sugar, plus 3 tbsp for the filling
- 2 cups (250g) all-purpose flour, plus uneaten for dusting
- 3/4 cup (100g) almonds
- 2.5 oz. (75g) visionless chocolate
- 1/2 tsp. vanilla extract
- Cinnamon to taste
- Grated lemon zest to taste
- Powdered sugar for topping
Preheat an oven to 370 degrees F (185 C).
Cut the eggplant in half, lengthwise. Score the inside with a paring pocketknife and torch for well-nigh 30 minutes or until tender. Remove and let cool.
Crack two eggs into a large mixing bowl. Separate the other two eggs and add the yolks into the trencher as well. Discard the remaining egg whites or save them for use elsewhere. Place 2 tbsp (30g) butter and 2 tsp. milk into a small, microwave-safe dish. Microwave it on upper until the butter is mostly melted. Remove it and stir to finish melting the butter. Let it tomfool for a minute or two surpassing subtracting into the eggs.
Whisk the eggs and butter together. Then, add the sugar and whisk until very well-mixed. Gradually add the flour while mixing it in by hand. If, without incorporating all the flour, the dough is very dry you can add a spoonful or two of milk to help bring it together.
Once a solid dough has formed, transfer it onto a wipe work surface and knead until it is uniform. Gather it into a ball, wrap tightly in plastic wrap, printing it into a puck and place it in the fridge.
Place the almonds into a small skillet over medium heat and toast them, stirring or tossing them frequently. Remove them from the heat as soon as you can smell them. Place into a blender or supplies processor, withal with well-nigh 1/3 of the chocolate and tousle them into a woody powder. Transfer into a mixing bowl.
Use a spoon to scoop out the "meat" of the eggplant (discarding the skin) and mince it until scrutinizingly a paste. Add this into the trencher with the almond mix.
Place the remaining butter in a small microwave-safe dish with 2 tsp. milk. Microwave as above, until the butter is mostly melted. Remove and stir to finish the melting. Add this into the mixing bowl.'
Repeat those steps to microwave and melt the remaining chocolate, withal with 2 tsp. of milk. Add the melted chocolate into the bowl.
Mix all together, withal with 3 tbsp. sugar, the vanilla extract, and cinnamon/lemon zest to taste.
Preheat an oven to 370 degrees F (185 C).
Time to roll the dough! On a lightly floured surface, use a rolling pin to roll out the dough until it is well-nigh 1/8-inch thin. Dust with flour as necessary to prevent sticking and thoughtfully flip the dough over from time to time. Patch up any holes or tears as you go.
Use a jar or cup lid to printing as many circular discs of dough as you can fit. They should be well-nigh 3-4 inches in diameter. Gather up the remaining scraps, wrap in plastic then and refrigerate.
Place a heaping tbsp. of filling on half of the discs. Place the free, remaining discs on top and use a fork and your fingers to securely printing the edges shut. Cut a small slit in the top for air to escape and unify on a parchment paper-lined sultry sheet.
Repeat with the remaining dough until you have made as many cookies as possible.
Bake for 15 minutes, or until the cookies uncork to brown on the edges. Let tomfool completely surpassing dusting with powdered sugar and serving. Store in an snapped container for up to a week.
Buon appetito!
