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Black Forest Cookies

CHOCOLATE BLACK FOREST COOKIES
Chef Vanessa Musi 
[email protected] 
www.vanessamusi.com 
https://www.instagram.com/chefvanessamusi/ 
 
Whole Grain

INGREDIENTS: 
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. 
 
CHOCOLATE GANCHE: 
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 ​

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