Every once in a while a recipe jumps out at you and grabs your attention in such a way that you can’t help falling in love. You just have to drop whatever it is that you’re doing, fire up your oven and get baking. I would expect cupcakes to do that to me….not cookies!
I don’t normally bake cookies. Nobody else in this house eats them which leaves me to demolish a whole jar’s worth……..not a pretty sight *sigh* But I found this three ingredient recipe so tantalising, the promise of a ‘crispy on the outside chewy on the inside’ cookie so compelling that I wanted to give it a shot within a minute of setting eyes on it.
And was it worth it! This Foodnetwork recipe is great as is but I tweaked it a teeny little bit to suit my taste-buds.
Here we go……
For the cookie
- 1 cup whole almonds
- 1/2 cup sugar (I used a little less than 1/2)
- 2 egg whites
- Vanilla essence (or any other flavor you prefer)
For the ganache drizzle
- 1 50 gram bar of milk chocolate cut into chunks
- 3 tbsp whipping cream
- Preheat oven to 170 degrees C
- Whip out your food processor and blend the almonds and sugar till it resembles flour. You can even leave it a little chunky like I did as my processor stubbornly refused to blend it to a fine powder. But no worries. It didn’t affect the taste
- Pour in the egg whites and process till the dough comes together. Add the vanilla essence and process again briefly. The dough should look nice and smooth.
- Line a cookie sheet with parchment/foil (if using foil, spray it with oil first). Pour the batter out onto the sheet and using a wet spatula even it out into a layer approximately 1/2 a centimetre thick. This cookie doesn’t rise much so thinner the layer, the faster it bakes and the crisper it gets. I found it useful to keep dipping the spatula into a bowl of water. Take care not to drench the dough!
- Bake until the dough sets and is golden brown, approx. 18 minutes. A couple of tips here – Rotate the tray midway in the oven….this helps it to bake evenly and Follow your nose! When the aroma of freshly baked cookies wafts through the house you know you’re nearly there 🙂
- While it is still warm, cut the cookie into rectangles or squares and let it cool on a wire rack.
- Heat the cream in the microwave just until it starts bubbling along the edges. Pour it onto the chocolate chunks and stir till the chocolate melts to form a smooth silky ganache. Let it cool before drizzling onto the cooled cookie.
That’s it! Three ingredients and thirty minutes later…..you have an oh-so-good cookie (or cookies, if you don’t mind the waist line) ready to be shoved down the hatch 🙂