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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cookie Cake Recipe

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This recipe for Cookie Cake is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. oil( freeze for best results)
1 ¼ c. sugar
2 eggs
1 c. ground almonds
1 c. potato starch
pinch salt
¾ c. chopped pecans
¾ c. chocolate chips

Cream:
2 egg yolks
1 c. oil
1 T. lemon juice
2 ½ c. conf. sugar

Nut Crunch:
½ c. slivered almonds
¼ c. sugar
Directions:
Directions:
Preheat oven to 350º. Beat together the oil and sugar in the bowl of your mixer. Add the eggs. Gently mix in the ground almonds, potato starch and salt with a spoon. Add the chopped pecans and chocolate chips and mix well. Divide batter evenly among 4 baking-paper lined 9-inch round pans and bake for 22 minutes. Cool and set aside.
To make the cream, beat the egg yolks in a food processor fitted with the "s" blade. Slowly add the oil in a steady stream. It will become the texture of mayonnaise. Add the lemon juice and conf. sugar and mix well. Refrigerate until ready to use.
To make the nut crunch, place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize, stirring constantly, for about 5 minutes. Spread out on baking paper to cool, then chop in the food processor until you have small chunks.
To assemble the cake, arrange 1 cookie layer on a platter. Spread a layer of cream on top, followed by a sprinkle of nut crunch. Repeat layering twice and end with the cookie.
Personal Notes:
Personal Notes:
Reprinted with permission from the Mishpacha magazine!

 

 

 

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