1 teaspoon Coffee extract (can substitute instant coffee with bit of water)
1 ¾ cup (350g) Sugar
¾ cup + 2 Tablespoons (100g) Flour
3 tablespoons (20g) Cocoa powder
1 teaspoon Salt
½ teaspoon Vanilla extract
1 cup (120g) Almonds, coarsely chopped
1 cup (120g) Pistachios, coarsely chopped
6oz (170g) Lindt Swiss Classic White Chocolate Bar, chopped in chunks
6oz (170g) Lindt 70% Excellence Bar, chopped in chunks
Method:
Melt the butter in a saucepan and add the chopped Bittersweet chocolate, stir until melted and remove from heat.
Combine the eggs, ½ of sugar and extracts and whip until creamy
Combine remaining dry ingredients with remaining sugar and add to the egg mixture.
Stir in the melted chocolate/butter mixture.
Stir in the nuts and the chopped chocolate.
Press the dough into a large baking pan or deep tray and refrigerate minimum 1 hour. The dough should not be more than ½ inch (13mm) thick or it will not maintain its shape when baked.
Preheat oven to 350F (180C).
Cut the dough in strips and then into small squares.
Place on cookie sheets lined with parchment paper and bake 5-7 minutes.
Cool on rack and store in airtight container.
Yield:
30-40 cookies
Stock up today for Lindt Chocolate products used in this recipe!
