Zingiber Cookies

After the whole domain name thing, I wanted to prove to myself that there was also good on the internet. Of course, I received your hundreds of messages (literally!!) and it touched me a lot! All this made me think that I had received a beautiful gift by email some time ago: a secret recipe! David Introligator sent me this delicious recipe for chocolate (flourless) almond ginger cookies last February. I’m putting the email I received and the recipe here. Of course I thank David for sharing his recipe and for accepting that I publish it here. It’s also a way to thank you all for continuing to follow me and support me in this crazy domain name story. A proof that cooking is above all a sharing…

First of all, here is the email I received: 

“Hello Bernard,

Since I know you are a fan of cookies in all their forms, and to thank you for your wonderful blog, I want to offer you the recipe for one of the best  cookies in the world (yes, I’m committing to it), which is one of our specialties here at French Made Baking. It is a cookie at dark chocolate very, very soft, with a melting heart, and decorated with gingerconfit. It can of course be realized without ginger, but the latter brings a real dimension to the cookie, without being too aggressive or omnipresent in the taste.

There shouldn’t be any adjustments to the ingredients, the notable differences here being the milk and flour (not present in this recipe) and the butter (too small to affect). The only difference is the cooking process. For your information I use an electric oven with air pulse. A good convection should give exactly the same thing.

Regarding the chocolate, I use dark belcolade at 60%, the Valrhona is not really justified in my opinion here, a good chocolate of quality is enough.

Here, I let you test this, and let me know your impressions if you wish. I am sending you the recipe for personal use, but of course if you think it is good enough to publish, you have my permission to do so.

Thanks again for the work, and I’m really looking forward to the publication of the Pateis de Nata 😉

David Introligator

Recipe for zingiber cookies:

-225g of dark chocolate

-50g unsalted butter

-2 eggs

-45g of sugar

-95g of almond powder

-1/4 teaspoon baking soda

-15g of candied ginger

-3 drops of bitter almond extract

Place eggs and sugar in a bowl.