- 2/3 cup [130 g] sugar
- 1/3 cup [75 g] softened butter
- 2 teaspoons [10 mL] baking powder
- 1/8 teaspoon [0.5 mL] salt
- 2 eggs
- 2 cups [280 g] all-purpose flour
- 1/4 cup [60 mL] chopped pistachio nuts
- 2 tablespoons [30 mL] unsweetened cocoa powder
- 1/2 cup [125 mL] chocolate coated raisins
- 1/4 teaspoon [1 mL] ground nutmeg
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- Preheat oven to 375°F [190°C].
- Lightly grease 2 large cookie sheets.
- Into a large bowl, beat together sugar and softened butter using an electric beater until light and foamy.
- Well beat in baking powder and salt.
- Break in eggs, one at a time, beating well after each addition.
- Slowly mix in flour; beat until really well blended.
- Divide dough into 2 equal parts.
- Mix chopped pistachio nuts and unsweetened cocoa powder into one half of dough.
- Mix chocolate coated raisins and nutmeg into remaining half of dough.
- Divide each half of dough into 2 equal parts.
- Roll one part of chocolate dough into an 8 x 16-inch [20 x 15-cm] rectangle.
- Shape one part of raisins dough into a roll; center roll onto chocolate dough.
- Roll chocolate dough all around raisins dough; lightly flatten roll using rolling pin.
- Transfer dough onto one of prepared cookie sheets, fold underneath.
- Repeat proceedings with remaining chocolate and raisins dough.
- Bake into preheated oven for 40 à 50 minutes, until dough sounds hollowed when lightly tapped.
- Leave dough to cool on cookie sheets for approximately 15 to 20 minutes, until still warm yet not burning hot.
- Meanwhile, lower oven temperature to 325°F [160°C].
- Using a sharp kinfe, slice wram dough into 3/4-inch [2-cm] thick slices.
- Arrange slices, cut sides down, onto clean ungreased cookie sheets.
- Bake cookies into lowered oven for 7 to 8 minutes.
- Turn over and bake cookied for approximately 7 to 8 minutes more, until crunchy.
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