I'm not going to lie to you. I screwed up with these cookies. Just ask my friend Joe, he'll tell you. For days he'd helped me to unravel the mystery of, well, let me just show you.
This solid brass die fits onto an extruder known as a torchietto, one of several fine pasta-making tools gifted to me on a recent trip to Italy. As it turns out, this particular die, which I purchased separately and without first investigating, is not designed for making pasta at all.
I discovered this the hard way, of course—after preparing a batch of my tried and true fresh pasta dough and then running it through the torchietto. I mean, just look at those giant things, would you! Pasta this ain't.
Turns out the die is for making this Piedmontese biscotti (photo not mine) known as Quaquare di Genola. Neither Joe nor I were familiar with the exact term; we just knew that we liked the cookies. And so the next day I brought out both the torchietto and the die again and set out to make a chocolate-and-almond version of the Quaquare di Genola.
Which brings us back to me being such a screwup—one who probably ought to stick to pasta-making, not baking. The cookie dough came out of the torchietto looking a little like the Piedmontese biscotti but in no way would the forms hold together well enough to get onto a baking sheet.
Which is too bad. Because once I ditched the torchietto the cookies turned out to be really excellent—totally worth giving a try, I think.
Though considering my now well-documented deficiencies as a baker I wouldn't blame you for looking the other way.
Chocolate almond cookies
Makes 70 cookies
2 1/2 cups all-purpose flour
1 cup high-quality Dutch cocoa powder
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 sticks plus 1 tablespoon unsalted butter
3/4 cups sugar
Zest of 2 oranges
1 egg yolk
1 tablespoon orange liqueur
1/2 cup almonds, run through a food processor until fine but not powdery
Mix the flour, cocoa, salt and baking soda in a bowl.
In an electric mixer blend together the butter, sugar and orange zest until fluffy.
Add the egg, egg yolk, orange liqueur and almonds and mix thoroughly.
Wrap the dough in plastic and refrigerate for an hour.
On a floured work surface divide the dough in four and roll out each piece into a log around 1 1/2-inch around. One at a time slice each roll into pieces that are around 1/4-inch thick, then lay the pieces out on baking sheets covered in parchment paper.
Bake for around 9 or 10 minutes in a 350 degree F oven.