Saccottini Pugliesi Pugliese Sandwich Cookies Recipes

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SACCOTTINI PUGLIESI (PUGLIESE SANDWICH COOKIES)



Saccottini Pugliesi (Pugliese Sandwich Cookies) image

These saccottini make me think about my grandma who was a very good cook and a good mother. You can also eat these with jam or jelly.

Provided by Member 610488

Categories     Dessert

Time 40m

Yield 32 cookies

Number Of Ingredients 10

1/2 cup canned chick-peas, drained
2 tablespoons chestnut honey
1 1/2 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 tablespoons pine nuts, minced
unbleached all-purpose flour, for dusting
2 sheets frozen puff pastry, thawed (from a 17 1/4-ounce package)
1 large egg, lightly beaten
confectioners' sugar, to taste

Steps:

  • Preheat the oven to 375°F In a food processor or blender, purée the chickpeas with the honey, cocoa powder, cinnamon and salt. Transfer the mixture to a bowl and stir in the pine nuts.
  • On a lightly floured work surface, lay out the puff pastry sheets. Using a 1½ inch round cookie cutter, cut out 64 rounds. Place a teaspoonful of filling in the center of half of the rounds. Sandwich with remaining rounds.
  • Using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). Refrigerate for 30 minutes.
  • Place cookies on a parchment-lined baking sheet. Using the tines of a fork, prick the tops. Brush tops with the egg and bake until golden, about 18 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 94.2, Fat 6.3, SaturatedFat 1.6, Cholesterol 6.6, Sodium 87.9, Carbohydrate 7.9, Fiber 0.5, Sugar 0.1, Protein 1.6

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