Chickpea Harissa Stew (Print Version)
# Ingredients:
→ Chocolate Thumbprints
01 -
10 tbsp (142g) unsalted butter, softened
02 -
⅔ cup (140g) white sugar
03 -
1 large egg yolk (save the white for rolling nuts, if doing)
04 -
1 tsp vanilla
05 -
¼ tsp pistachio flavoring (optional)
06 -
1¼ cups (156g) regular flour
07 -
⅓ cup (33g) dutch cocoa powder, sifted
08 -
½ tsp fine sea salt
09 -
½ cup (60g) roughly chopped pistachios (optional)
→ Pistachio Cream Filling
10 -
1.5 oz (43g) white chocolate, broken into small pieces
11 -
3 tbsp (48g) pistachio spread
12 -
2 tsp (4g) powdered sugar, sifted
13 -
⅛ tsp fine sea salt
14 -
⅛ tsp pistachio flavoring (optional)
15 -
⅛ tsp vanilla powder (optional)
# Instructions:
01 -
Heat oven to 350°F. Cover your baking tray with parchment.
02 -
Whip together the butter and sugar to make it light. Add in yolk and flavorings. Slowly mix dry stuff until dough forms.
03 -
Form 1-inch balls. Either leave them plain or dunk into egg white, coat with nuts, and create a dip.
04 -
Bake cookies for 10-12 minutes, just until firm. While warm, firm up thumbprints again.
05 -
Melt white chocolate. Stir in pistachio butter, powdered sugar, salt, and extracts until fully blended.
06 -
Spoon about ½ tsp filling into each cookie. Let them sit for 2 hours or place in the fridge for 15 minutes to set.
# Notes:
01 -
If dough gets dry, you can mix in some milk.
02 -
Store in a sealed container for up to 5 days.