The Next Best Thing

These are just about as close to being chocolate chip cookies with out actually being chocolate chip cookies. They are but humble meringues. As in, no flour. Ergo no gluten. And these in particular are chock full of nuts and chocolate chunks. Delightful and delicious.

40 grams egg white (one large egg white)
100 grams powdered sugar
100 grams almonds (or hazelnuts) chopped
100 grams dark chocolate chopped
2 tbsp cocoa powder
1 tsp vanilla
1 tsp white wine vinegar

Brown the chopped nuts lightly in the oven. Mix the egg white and sugar with vanilla and vinegar until it gets peaky. Fold the other ingredients in. Drop with a spoon on baking parchment, and bake for ten minutes at 160 degrees Celsius.

That easy.

I've added the cocoa powder, vanilla and vinegar, otherwise this recipe is taken from a Nikolaj Kirk cookbook. The bigger the chunks of chocolate, the more you will fool yourself into believing that you have a real chocolate chip cookie on your hands.

Chocolate-covered Caramel Crunch

This recipe is well known on the internets. I think this was the guy who started it all. But in these matters, I don't mind being a sheep. It's worth it. The recipe is easy, delicious, and best of all, impressive. If you make it for guests, they'll be flabbergasted that you've mde your own Daim, or Skor as it's called in the US. Just don't let on how easy it was.

You'll need:

enough crackers to line a baking sheet (matzoh crackers make this an appropriate Passover treat)
1 c unsalted butter, cut into chunks
1 c packed light brown sugar
big pinch of fleur du sel (optional)
1/2 t vanilla extract
1 c semisweet chocolate chips
1 c toasted coarsely chopped almonds

1. Line baking sheet with foil, making sure you have enough to create a tall rim around the pan. Line pan with crackers, breaking up pieces if you have to, to fill in any cracks. Preheat the oven to 375° F/190° C.

2. In a medium sized saucepan, melt the butter and brown sugar together over medium heat. Stir frequently until the mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat and add in vanilla. If you are using unsalted crackers, add in salt. Pour caramel over crackers and spread evenly with a silicone spatula.

3. Put the baking sheet in the oven, reducing heat to 350° F/190° C. Bake for 15 minutes, watching carefully that the caramel does not burn.

4. Remove from heat and cover with chocolate chips. Let stand 5 minutes until chocolate melts and then spread evenly with a spatula. Sprinkle with toasted almonds and fleur du sel or whatever toppings you desire. Let cool completely and then break into pieces, storing in an airtight container.

I happened to have some pecan-meal on hand which I used in lieu of the almonds, but the variations on this are endless!