These sounded so weird that I thought I had to try them. I have to say I adore adore adore black licorice so I had no aversion in using star anise, the grapefruit however had me doubting. The recipe is from the February Bon Appetite and it's by Elizabeth Falkner.
INGREDIENTS
8 oz bittersweet chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, diced
1 teaspoon plus 1/4 cup sugar
3 whole star anise
1/4 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking powder
2 large eggs
2 tablespoons honey
2 teaspoons finely grated grapefruit peel
PREPARATION
Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder.
Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day.
Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.
Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD Can be made 1 day ahead. Store airtight between sheets of waxed paper.
INGREDIENTS
8 oz bittersweet chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, diced
1 teaspoon plus 1/4 cup sugar
3 whole star anise
1/4 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking powder
2 large eggs
2 tablespoons honey
2 teaspoons finely grated grapefruit peel
PREPARATION
Combine chocolate and butter in medium microwave-safe bowl. Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder.
Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. Fold in chocolate, then dry ingredients. Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day.
Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.
Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. Cool on sheet 3 minutes, then transfer to racks and cool completely. DO AHEAD Can be made 1 day ahead. Store airtight between sheets of waxed paper.
You know the combination worked really well. You would eat a cookie thinking it was chocolate, and it was. The star anise is fairly subtle and then the ending is grapefruit. A pretty amazing cookie.
3 comments:
Wow! This is one of the most unique flavor combinations that I've come across in a while. I have to try it just to see what it all tastes like. I'm usually not a huge licorice girl, but if you say that the flavor is only mild, I'm totally in for trying this cookie! Thanks for braving a new flavor combo and sharing!
what an interesting cookies. I would love t try these they sound pretty amazing :)
I'm intrigued! I must try this. Thanks for sharing this one.
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