Saccottini Pugliesi (Pugliese Sandwich Cookies)
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
32 cookies
ingredients
- 1⁄2 cup canned chick-peas, drained
- 2 tablespoons chestnut honey
- 1 1⁄2 teaspoons unsweetened cocoa powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons pine nuts, minced
- unbleached all-purpose flour, for dusting
- 2 sheets frozen puff pastry, thawed (from a 17 1/4-ounce package)
- 1 large egg, lightly beaten
- confectioners' sugar, to taste
directions
- Preheat the oven to 375°F In a food processor or blender, purée the chickpeas with the honey, cocoa powder, cinnamon and salt. Transfer the mixture to a bowl and stir in the pine nuts.
- On a lightly floured work surface, lay out the puff pastry sheets. Using a 1½ inch round cookie cutter, cut out 64 rounds. Place a teaspoonful of filling in the center of half of the rounds. Sandwich with remaining rounds.
- Using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). Refrigerate for 30 minutes.
- Place cookies on a parchment-lined baking sheet. Using the tines of a fork, prick the tops. Brush tops with the egg and bake until golden, about 18 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle with confectioners' sugar.
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