1667 shaares
61 private links
61 private links
Ingredients
- ½ cup (43 g) sliced almonds, roughly chopped
- ½ cup (57 g) cashews, toasted, roughly chopped
- 2 tbsp (18 g) black sesame seeds
- 1½ tbsp all-purpose flour
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 2½ tbsp (36 g) unsalted butter
- 2 tbsp light corn syrup
- 1 tbsp heavy cream
- 1 tbsp cayenne pepper-based hot sauce
- ½ cup plus 2 tbsp (124 g) granulated sugar
- Toasted black and white sesame seeds, for garnish
- 2 cups (340 g) milk chocolate
Preparation
- Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
- Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
- Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
- Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
- Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
- Temper the chocolate according to the brand specifications.
- Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.
Makes 24 cookies