Chocpecancookiesglutenfree Recipes

Steps:

• Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
• Process the 1.5 cups of pecan pieces until ground finely.
• Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
• Add the egg and beat until combined.
• Sift in the flours and then add the chopped chocolate.
• Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
• Bake about 20 minutes and cool on trays.
• Drizzle the cookies with melted chocolate.

Steps:

• Preheat oven to 220°C or 420°F Line two cookie sheets or baking trays with baking paper.
• Double sfit together the flours.Set aside.
• Add the water and butter to a saucepan. Place over heat until the butter has melted.
• Add all of the flour at once to the water/butter mix. Remove from heat and stir vigorously until the mixture is smooth. It will be very lumpy at first but should smooth out. Stir vigorously and quickly.
• Transfer the mix to the bowl of an electric mixer. Beat on low and add both eggs- one at a time. For a sweet dough add the sugar between adding the first and second egg.
• Beat well between adding eggs. (You can do this step by hand but it is so much easier using the electric mixer).
• Beat at a medium speed until the dough becomes very smooth.
• Use a piping bag or spoon to from desired shapes onto the baking trays. The pastry will at least double in size during the cooking.
• For the optional glaze- Mix the egg yolk and water. Brush lightly over the tops of your pastries.
• Bake approx 25 minutes or until the pastries have risen and are nicely browned.
• Remove from oven and cut a small slit into the side of eaach pastry to allow the steam to escape. This helps to stop the pastries being soggy inside.
• File with savoury or sweet fillings as desired. Top with chocolate or icing sugar if desired.
• Options for filling- custard, cream, savoury chicken filling, berries and cream, vanilla yogurt and strawberries.

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)