This cookie is proof that sometimes as good as good can be, more can be better and even more can be best. The “good” cookie is a thin toasted almond* and cinnamon sweet that has an unexpected (and unexplainable, at least to me) wholesome wheaty flavor. I probably would have left the cookie there if an open jar of Biscoff Cookie Spread hadn’t been sitting on the counter. (Biscoff is made with speculoos cookies, and if you don’t know it, you should — it’s delicious!) A swish of the spiced spread proved luscious, and so I set to work making a Biscoff filling and using it to sandwich the cookies — better. I might even have left better alone if the sandwiches didn’t look as though they needed something more. When I dipped the edges in dark chocolate, I knew I’d made the right choice: They became the best cookies they could be.
*I used almond meal in place of the toasted almonds as it’s what I had on hand and it saved an extra step of grinding them…
So yeah, this is a sandwich cookie dipped in chocolate that is absolutely delicious but should you be making them, there are a few things you need to know.
1. Dorie calls for the cookies to be rolled out to 1/8-inch thickness which seems very thin although in the context of a sandwich cookie it now seems about right. You’ll make WAY MORE than 24 cookies the recipe suggests you’ll make though – I still have dough in my fridge but I’d suggest this makes close to double that.
2. No matter because the Speculoos filling also makes much more than you need for the 12 sandwich cookies the recipe says it makes (dangerous!! So good to eat just by the spoonful!). Also, if you want neat filling like the picture in the book, piping the filling in helps!
4. If you make the ganache per the recipe, it will be VERY thin when you first make it (I didn’t even use all the cream suggested but it was super liquidy) so that when you dip the cookies, you’ll need to wait for the ganache to thicken slightly – the recipe does not call for this and against my instincts, I dipped as soon as it was relatively cool and you can see it was very runny and kind of blobbed all over the parchment.
SO good.. Just a little fussy….
Get the recipe for Dorie Greenspan’s Good, Better, Best Cookies on page 161 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) 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!
Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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.
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!