Title: Bittersweet/white Chocolate Bar Cookies/pt 2
Categories: Cookies
Yield: 40 servings
See part 1
Preheat the oven to 350 degrees. Grease several baking sheets and set
aside. In a large bowl, stir together flour, cocoa powder, baking powder
and salt and set aside. In a large mixing bowl, combine egg, almond paste,
and almond extract and beat with an electric mixer on low speed for about 3
minutes, or until the almond paste is thoroughly incorporated and smooth.
Add butter and continue beating until it is lightened. Beat in sugar until
well blended and smooth. Gradually beat in the dry ingredients and grated
chocolate until thoroughly incorporated. Divide dough in half. Shape each
portion into a smooth, evenly thick 13-inch log. Press down each log to
form 2.1/4 inch wide bars. Trim off and discard ends of bars.
Mark and then cut each log crosswise into 1/2 inch wide strips. Place
strips upright on baking sheets, spacing them about 1.1/4 inches apart and
flattening them slightly so they don't fall over as they bake. Place on the
center oven rack and bake for 11 to 13 minutes, or until tops are almost
firm in the center. Remove baking sheets from the oven and let the cookies
stand for 3 to 4 minutes. Carefully transfer them to wire racks and let
stand until cool.
To prepare dark chocolate glaze, combine shortening and bittersweet and
unsweetened chocolates in the top of a double boiler over barely simmering
water. Heat, stirring occasionally, until mixture is melted and smooth.
Remove from heat. Dip the tops of the cookies, one at a time, into the
glaze. It should cover their tops and sides. Place glazed bars, glazed
sides up, on wire racks set over sheets of waxed paper and let stand until
glaze sets.
To prepare white chocolate glaze, combine shortening and white chocolate
in a small, heavy saucepan over lowest heat. Warm, stirring frequently,
until the chocolate is smooth and fluid. When dark chocolate glaze on
cookies is completely set, drizzle diagonal lines of the white chocolate
glaze across the tops of the bars (Piping the glaze through a pastry bag
fitted with a fine writing tip will give the most professional finish, but
drizzling the glaze from a spoon will look fine too.) Let bars stand until
the chocolate sets.Store the bars in the refrigerator for up to 2 or 3
days. The cookies may be frozen unglazed, and then glazed after thawing.
Once glazed they should be kept refrigerated. Makes about 40 2.3/4 inch bar
cookies.
The International Cookie Cookbook
