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Tuesdays with Dorie (Dorie’s Cookies): Cocoa-Almond Uglies

Dorie Greenspan Cocoa-Almond Uglies from Dorie's Cookies on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a simple cookie that happens to be naturally gluten-free that tastes so much better than it looks!

Dorie says:

After tasting cookies like these in French and Italian bakeries, I spent a lot of time trying to make them at home — time well spent. Whether you call them rochers (rocks), as the French do, or follow the Italian tradition and dub them brutti ma buoni (ugly but good) or make up a name for them, as I did; whether you use almonds (my choice) or hazelnuts (as many Italians do) and walnuts, you get quick-to-make cookies that are crisp on the outside and chewy on the inside. The primary ingredients are few (and gluten-free) — nuts, confectioners’ sugar and egg whites — but to bolster their flavor and make their taste as interesting as their texture, I added cocoa, cinnamon and chopped chocolate. Make them once, and then make them anyway you want — try adding ground ginger and chopped crystallized ginger to the dough instead of the cinnamon and chopped chocolate, or even along with them. Or ditch the cocoa and go for a pinch of ground coffee (or instant espresso).

They really are a doddle to make – they come together in no time and should cooperate in the oven if you follow the recipe directions properly. I accidentally used not only sliced instead of slivered almonds but I also didn’t chop them after I had toasted them, meaning they made the batter stick up in a weird way.

Dorie Greenspan Cocoa-Almond Uglies from Dorie's Cookies on eatlivetravelwrite.comThe good news is that they are very forgiving and, given they have the word “uglies” in the name, they are not supposed to be perfect. So, though they were a little “rocher”-like, I felt they passed muster 😉

Dorie Greenspan Cocoa-Almond Uglies from Dorie's Cookies on eatlivetravelwrite.comCertainly in terms of taste, they do. Crunchy and chewy (could have been a little more so – see below) and chocolatey and nutty all at the same time – they are a lovely addition to any espresso saucer.

A word of caution: I used a 1 1/2 tablespoon scoop for these so I knew they would need to bake longer. I second guessed myself there and these ended up being a *tad* overbaked (it didn’t help that they don’t spread so I had a dome in the middle of mine that I was not sure was properly cooked – it was – though I knew the edges were). Do yourselves a favour and make these smaller rather than larger and follow the baking time in the recipe so you’re sure to get the correct crunchy/ chewy texture 😉

Get the recipe for Dorie Greenspan’s Cocoa-Almond “Uglies” on page 140 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com

 

 

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!

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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.

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5 Responses to Tuesdays with Dorie (Dorie’s Cookies): Cocoa-Almond Uglies

  1. Cakelaw September 3, 2019 at 16:53 #

    These were delicious, weren’t they. And I used untoasted sliced almonds too.

  2. Lovie Bernardi September 3, 2019 at 19:54 #

    These look great. I expected them to spread and flatten, but mine ended up with a dome, too.

  3. Diane Zwang September 3, 2019 at 21:24 #

    So far these seem to be a winner. My cookie scoop is a 1 1/2 T so I will take your suggestions into account.

  4. Maya September 4, 2019 at 10:25 #

    I also made these this week! I added a little sea sat to the top to enhance the cinnamon flavor

  5. steph (whisk/spoon) September 7, 2019 at 20:04 #

    don’t judge a book by it’s cover, right? i actually think they are pretty cute, and i bet tasty, too!

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