The traditional rosca cookie from the Philippines made me think of Italian biscotti. Just like biscotti, roscas are baked twice and the cookie has the same light and crunchy texture. I baked my own variation – a chocolate pistachio cookie – just like I bake biscotti. I made two logs out of the dough and baked them until they were half done. Then I sliced them and baked the slices again until they were golden brown. I used coconut, chocolate and pistachios instead of aniseed and the result is a nice crunchy cookie studded with nuts and chocolate chips. And although my critical Philippino friend preferred her original roscas, she thought my chocolate pistachio cookie was very tasty too.
Chocolate pistachio cookie
for about 30 cookies
250 grams flour
185 grams sugar
115 grams lard or butter
¼ teaspoon baking powder
pinch of salt
5 egg yolks
2 tablespoons unsweetened condensed milk (or full fat milk)
30 grams unsweetened desiccated coconut
75 grams dark chocolate chips
75 grams pistachio nuts
Sieve the flour and mix with the sugar the lard or butter, the baking powder and the salt. Blitz in a food processor until the mixture resembles fine breadcrumbs.
Add the egg yolks, the milk, the baking powder, the salt, the coconut, the chocolate and the pistachio nuts.
Knead into a nice smooth ball. Wrap in cling film and leave to rest in the fridge for about 30 mins.
Preheat the oven to 180° C/350° F. Form 2 logs of about 25 cm/10 inches. Put them on a cookie sheet lined with baking paper. Give them some space to spread.
Bake the logs for 15 mins. in the middle of the oven. Take them out of the oven and leave to cool slightly and cut into slices of 1 cm/ 0,5 inch. Bake the cookies for another 15-20 mins. in the middle of the oven until they are a nice golden brown.
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