The other morning, I was supposed to be writing.
Instead, I just sat there, staring out the window and thinking about nougat.
In fact, ever since I got a box of Toffifee for Christmas, I have been thinking a lot about German nougat and how I can incorporate more of it into my life.
Then, as I sat there, I thought about how I was in the mood for something that is not a cookie and not a chocolate. I wanted something in between. Something small and chocolate-ish, but also cookie-ish.
And I wanted it to have nougat. Suddenly, I was composing not a story but a cookie.
Enter the marzipan left over from my stollen-making expedition in early December . . .
Add my desire to eat shortbread over the holiday . . .
Drop a few lines of melted dark chocolate left over from that disastrous truffle-making episode . . .
And the chocolate-ish, cookie-ish thing is born: the nougat marzipan cookie.
If you would also like to compose an itsy-bitsy cookie, here's what you do:
Bake mini shortbread cookies.
Make German nougat (which is not difficult) and dollop it on top.
Pull out your extra marzipan and mold it into a patty to fit over top.
Melt some chocolate and start drizzling.
Voilà! – you're done!
A new little cookie for those times when you can't stop thinking about nougat and you want something that is in between a chocolate and a cookie.
Happy New Year!
May you eat many cookies, chocolates, and everything in between.
Last December: tipsy rum balls (also in between!)
nougat marzipan cookies
bakes about 20 wee cookies
about 20 shortbread bottoms
nougat (adapted from here) :
1/3 c. heaping cashews or hazelnuts
1/3 c. icing or powdered sugar
1/2 tsp. vanilla extract
2 - 4 tsp. cocoa powder
2 tsp. strong black coffee
150 g. (5.3 oz) prepared marzipan
50 g. (1.8 oz) dark chocolate
First, make the little shortbread bottoms. A half recipe from here works perfectly.
While the shortbread is baking and cooling, make the nougat. Grind the nuts in a food processor until they look like couscous. Add the icing sugar and grind until fine, but not until you have nut butter. Empty into a medium-sized bowl. Add 2 teaspoons cocoa and stir well. Mix in the vanilla and coffee. If it is now a firm but spreadable texture, you're done with the nougat. If it's not thick enough, keep adding a bit more cocoa until it is.
Once the shortbread is cool, spoon a bit of nougat on each cookie. Cut pieces of marzipan and roll them into balls. With your fingers, shape each ball into a patty. Carefully attach the patty to the cookie, over the nougat centre.
When all the cookies have nougat and marzipan, start melting your chocolate in the top of a double boiler or in a metal bowl suspended over simmering water. Once it's melted, use a small spoon to drizzle chocolate over each cookie. Refrigerate until chocolate has hardened. Eat!