Scooby Snacks

Scooby Snacks

recipe inform

Scooby Snacks

  • Serves
    about 24 cookies
Creator Notes

These are one in every of my favorite cookies. Crunchy on the exterior, chewy on the within and hundreds flavor from the orange zest and anise seed. Fair just like the Italian Brutti Ma Buoni – they’re grotesque, nevertheless surely merely! My recipe is adapted from Crunchy Bones Cookies, from the book Trick or Tackle by Emily Gwathmey and Suzanne Slesin. To intention the “bone” cookies, prepare step 6 beneath. – mrslarkin —mrslarkin

Take a look at Kitchen Notes

As mrslarkin notes, these nutty cookies are the good balance between chewy and crunchy, with a subtle anise kick. Be definite that your toasted nuts occupy cooled to room temperature before pulsing, and originate originate sure to let the cookies cool fully on the baking sheet, as they are somewhat soft whereas you occur to take them out of the oven and desire a jiffy to issue up. Revel in with a enormous glass of milk, or for a grown up model, a glass of vin santo. – Lauren —The Editors

  • Take a look at Kitchen-Accredited


  • 1 cup

    toasted almonds, skins on

  • 1 cup

    toasted hazelnuts, skins removed

  • 1 1/2 teaspoons

    anise seed

  • grated zest of 1/2 tall orange

  • 2 cups

    confectioner’s sugar (sprinkle into measuring cup, then sweep off extra with the again of a knife or offset spatula)

  • 2

    tall egg whites, room temperature

  • 24

    entire toasted almonds and/or hazelnuts for adorning the cookies, if making rounds (no longer fundamental)

  1. Preheat oven to 350 levels F. Line 4 baking sheets with parchment paper.
  2. Residing almonds, hazelnuts, anise seeds and orange zest in the bowl of a meals processor. Job till nuts are ground.
  3. Add confectioner’s sugar and pulse just a few extra times to blend, and the nuts are finely ground. Flip out to a tall bowl.
  4. In a medium bowl, straggle egg whites for a minute or two, till fluffy. Pour over nut mixture, and blend successfully, mashing the aggregate with a wood spoon or rubber spatula to evenly incorporate the egg whites. Then, knead with your fingers – I exhaust a plastic bowl scraper – much less messy – and switch and fold the dough once or twice. Style exact into a ball form.
  5. Divide dough into 24 balls. I exhaust a runt ice cream/cookie scoop, about 1 1/4 lunge in diameter, which makes them somewhat uniform in dimension. Residing on cookie sheets, 2 inches apart. Press entire almonds/hazelnuts onto cookies. Bake 8 to 10 minutes, or till merely frivolously browned on high. Let cool fully on pans before casting off.
  6. FOR BONE COOKIES: Alternatively, after forming the 24 balls, roll each one out into 5-lunge lengthy logs, somewhat flattening the logs and scoring every end with a knife. Gently push the nubby ends to spherical them merely somewhat. You’ll find yourself with a cookie that looks admire a femur. A little bit of powdered sugar sprinkled for your fingertips helps with the rolling.
  7. Cooking tip: in case your eggs are frosty, space them in some sizzling tap water for a jiffy, to bring them to room temperature sooner.

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