| Return to Hand-Formed Cookies
1 cup sugar
1/2 cup butter (melted)
3 tbsp Brandy
1 tsp vanilla
1 tsp coriander powder
1 tbsp lemon peel (freshly grated)
1 tsp Almond Extract
1 cup unsalted almonds (coarsely chopped)
1/2 cup pistachio nuts
2&1/2 cups flour
1/2 tbsp baking powder
1/4 tsp salt
3/4 cup chocolate chips
extra chocolate chips
Preheat oven to 350 degrees
Combine sugar, melted butter, brandy, vanilla, coriander powder, lemon peel, almond extract, nuts and eggs. Mix well, until thoroughly moistened.
Combine flour, baking powder and salt. Mix with above batter, combining well.
Stir in chocolate chips.
Take half of batter and form into a long loaf shape on a cookie sheet. Batter will be sticky and thick. Loaf should be about three inches wide and one inch high. Use fingers to smooth top. Repeat on second cookie sheet with second half.
Bake for 40 minutes or until firm and softly cake like. Remove from oven and let cool.
When cool enough slice into 1/2 inch diagonal slices and lay slices on their side on the cookie sheet. Bake for 20 minutes or until the exposed side is brown-flecked and toasted. Turn cookies to expose the second side. Bake for 20 minutes or until the exposed side is brown-flecked and toasted.
Take extra chocolate chips and place in a cup. Take hot strong coffee and pour a table spoon at a time on chocolate chips. Stir. Repeat until chocolate chips melt into a mocha sauce. If your chocolate chips are not melting easly you can zap in the microwave for ten seconds at a time. (Do NOT over microwave or the chocolate will burn.)
Place cooled cookies on their side on waxed paper right next to each other. Use a spoon to drizzle zig-zags of chocolate on the cookies.
Let chocolate sauce harden.
Store in airtight container with layers of waxed paper in between.