Monday, February 28, 2011
When I saw that Astheroshe at Accro had chosen cracaos for this month's Chocolate with Francois recipe, I had no idea what it was. Cake, tart, confection? No clue.
It turns out that cracaos are slice and bake chocolate nut cookies. They're easy to mix and bake and rely on Dutch process cocoa, cinnamon, walnuts and pistachios for their personality. I made the dough ahead and sliced off a few to bake fresh when we wanted a cookie. After a few days I baked the rest of the dough and shared the cookies at work.
They were good, though not overly exciting. The first time I made some I baked them 10 minutes (the lower end of the range) and they ended up very crisp though not overdone. After that experience I pulled them out at 8-9 minutes, while they were still chewy with crispy edges. Much better.
If you'd like the recipe, Astheroshe will have it for you here. The other Chocolate with Francois bakers are here. Thanks Astheroshe, for hosting this month and picking an easy, do ahead recipe!