August 9, 2010

Dark Chocolate Almond Cookie

There were a few surprises to this cookie.  For one, you might bite into a piece that has ginger, while another does not.  I baked this as a very crispy biscotti-like cookie, but it turned soft after a few days.  Weird!  Wonder what it will be in a couple of days?  Crispy again??  In any case, it was really good with a glass of milk or cup of  tea.  

I like using Valrhona 71% cacao dark chocolate.  The 81% is a bit too bitter to leave as chunks in the cookie.  Maybe next time, I will make a cardamon-pistachio-dark chocolate variety.

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