Yield: 16 cookies
Ingredients:
Cookie
- 2 ¼ cups (540 ml) all-purpose flour
- ½ cup (120 ml) sugar
- 3 tablespoons (45 ml) cocoa powder
- ½ teaspoon (2.5 ml) ground cloves
- ¾ teaspoon (3.75 ml) ground cinnamon
- ½ teaspoon (2.5 ml) salt
- 1 ½ tablespoons (22 ml) baking powder
- 2 large eggs
- 5 tablespoons (75 ml) unsalted butter, room temperature
- ½ tablespoon (7.5 ml) honey
- 1 orange, zest
- 2/3 cup (160 ml) milk
Glaze
- ½ cup (120 ml) apricot jam
- 14 ounces (397 g) dark chocolate, broken into pieces
- 4 ½ tablespoons (68 ml) unsalted butter
- 3/4 cup (180 ml) chopped pistachios, toasted
Method:
Preheat oven to 350 F (175 C).
In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder.
Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a uniform, slightly sticky batter forms.
Using a 1 ounce (30 ml) ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.
Remove from oven and let cool.
Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.
In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat.
Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios.
Leave to dry, then serve.
Buon appetito!