Tuesday, May 19, 2015

Alpha Bakers -- Double Chocolate Oriolos


Lovely chocolate wafers. Like many of the best buttery cookies, these 'Oriolos' are made in the food processor, so although the small size of that appliance limits the size of the batch. I mixed this half batch up with almonds and cacao nibs replacing toasted walnuts (I had imprudently used all my toasted walnuts in some zucchini bread just hours earlier), and let the dough mellow in the refrigerator for 48 hours. I chose to roll them out on a very humid 81 degree day, so the final cookies squashed a bit flatter than I'd intended--next time I'll make sure they have more heft. The results were pleasing, though, if fragile.
Also, I did make, though don't plan on posting about, the BlueRhu pie from a few weeks ago. It was excellent, but more and more I think doing anything with rhubarb beyond roasting it (even pie!) is a waste.

4 comments:

faithy bakes said...

Great cookies! Why wasted? Rhubarb taste the best when roasted?

Patricia Reitz said...

so you like roasted rhubarb? Anyway, I like that you used almonds in your cookies. I thought about making a batch with almonds too. If you get a chance, I'd love for you to stop by and visit my post..

Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2015/5/19/tbb-double-chocolate-oriolos

Vicki said...

Almonds and cocoa nibs, excellent idea! Roasted rhubarb? How do you do that, with sugar? It sounds delicious.

orins goodies said...

I had mine baked also on a humid day...but, where i live it's will be considered a miracle if there is no humidity...