CHOCOLATE BLACK FOREST COOKIES
Chef Vanessa Musi
150 gr European butter (you can also use vegan butter such as Miyokos)
50 gr Lakanto powdered sugar
45 gr light pure muscovado sugar: process until you make powdered sugar
30 gr almond flour
1 egg (for vegan option use flax egg =1T freshly ground flaxseed + 3T warm water)
1.5 gr fine sea salt
200 gr spelt flour
4 gr vanilla powder or vanilla paste
40 gr Dutch Process cocoa powder such as Valrhona
Sift flour, almond flour, salt and cocoa.
Process all the dry ingredients in a Thermomix or food processor.
Add butter and eggs.
Process just to incorporate. Do not over work.
Shape dough into a rectangle, refrigerate 30 mins.
Roll out between two Teflon papers (thin silicon or guitar sheets) up to 2.5 mm thick using a special rolling pin to level the thickness or use rules to measure.
Cut cookies with a rimmed cookie ring. Put on a perforated tray with a Silpat.
Bake at 345 F/ 160 c until crispy.
Chill, fill cookies with ganache.
200 gr canned coconut cream without sugar18 gr maple syrup or honey
200 gr chopped chocolate 70% finely
In a small pot, heat cream and honey to 80 c.
Empty the chocolate in two parts, make an emulsion with the turbo manual or in a processor without adding air.
Sour cherry Jam/ store bought as needed