Something happens when I get a new book. It’s almost like a ticket to another destination entirely my own, where I get to decide where I would like to go and what I would like to see. All this adventure contained within the pages of a cookbook, and the best part is, the journey always seems like it just begun.
So while I was reading, I was transported to Italy with Gina DePalma and the Bronx and finally, the kitchen of New York City’s Babbo. And I still made it back in time to bake my mom’s birthday cake.
The best thing about cookbooks is this: the book still gives even after you’ve closed it. It works like magic. You follow the instructions to create something spectacular and you get to share it with everyone without even flipping a page. And it keeps going on as the cake gets passed around and it almost never stops.
Until finally, someone finishes it all in the middle of the night when no ones watching. So that’s where the last slice went.
Here’s a slightly adapted, gluten-free version of Gina DePalma’s Chocolate Kisses!
1/2 stick unsalted butter, softened*
1/2 cup confectioner’s sugar, sifted
1/4 cup ground almonds
1/2 cup g.f flour mix
1/4 buckwheat flour
3 tbsp Dutch-processed cocoa powder
1/8 tsp baking powder
pinch of salt
1 tsp vanilla extract
2 tsp dark rum
1/2 tsp almond extract
1) Preheat oven to 175 degrees celcius, fan forced. Line 2 trays with baking paper
2) In a big bowl, cream butter and icing sugar together
3) In another bowl, sift the flours, baking powder, cocoa and salt together. Add the almond meal in. Mix well.
4) Tip this flour mixture into the butter bowl and use a whisk to combine.
5) Add in the extracts and rum. Mix well.
6) With a piping bag fitted with a big star tip, pipe batter in an anti-clockwise spiral movement. Ensure there is sufficient space between each cookie. Bake for 15-17 minutes.
7) Once cookies are done, allow to cool on tray for 2-3 mins before removing onto a wire rack to cool. They will be quite delicate so use a palette knife if necessary.
8) Pair the cookies up according to size.
2 heaping tablespoons of Nutella, room temperature*
1/3 cup semisweet chocolate chips*
1) Melt chocolate chips in microwave using 25 second blasts of heat.
2) When all have almost melted, agitate it with a small whisk and stir in Nutella. Mix well.
3) Allow to cool slightly before filling cooled cookies and top with ‘lid’.
4) Place in an airtight container and allow filling to harden in the fridge.
*can be made dairy free by using dairy-free spread, a hazelnut butter and dark (70%) chocolate
I love my cookies cold from the fridge with a nice cup of tea :)