This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was “Chocolate saucisson”. Sounds odd, huh? Actually, it is the easiest of recipes and makes a fun, sausage-shaped log of delicious cookie dough that actually looks pretty similar to a dried sausage, even moreso when you cut it. Dorie says:
It’s a cocoa log studded with crushed cookies—usually vanilla wafers, but I couldn’t resist the allure of Biscoff cookies—chilled until it’s firm enough to slice and rolled in confectioners’ sugar to suggest the bloom that gives saucisson and some salami their distinctive look. Working, as I always do, under the assumption that good can always be better, I added pistachios and bits of dried apricot. Not only did they make the log even better looking, they made it crunchier, chewier and more interesting.
Now I’ve eaten this a few times (they sell a wonderful version at Chocolaterie La Cigale in Nérac – it’s actually the chocolate store said to be the inspiration for the movie Chocolat!) but never stopped to ponder how to make it. Now I know how easy it is (the hardest part is waiting for it to set in the freezer so you can cut it!), it could be dangerous!
Dorie also says:
This makes a big, fat log that weighs in at 1 1/2 pounds and keeps for a long time, ready to be sliced whenever you want something wonderful as a nibble-along with coffee, ice cream, pudding, or fruit desserts. Of course, it’s also perfect go-it-alone snack fare. If you want smaller cookies, you can make 2 logs from the recipe or cut the recipe in half.
Actually this made a gigantic log that was very thick when I rolled it to the 10-12 inches the recipe called for. I divided the recipe in 4 and made 4 smaller “saucissons” more like the size I am used to (it’s very rich so small pieces work well). Perfect for gift-giving!
I didn’t have any Biscoff cookies so I just used leftover tea biscuits I had from the Moka Dupont a couple of months ago. I also had a few pumpkin seeds needing to be used up and figured they would work just as well as the pistachios the recipes called for (a little less vibrant in colour but still…). The hardest part of this recipe was actually chopping the cookies into small enough pieces – the tea biscuits I had were quite crunchy and shattered, making it pretty tricky to chop smaller pieces. This in turn, makes the log challenging to cut unless it’s really cold and you have a really good sharp serrated knife. So, good to know for next time!
Get the recipe for Dorie Greenspan’s Chocolate Saucisson on pages 230- 232 of Dorie’s Cookies or here.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.