Baci di Cherasco with a Javanese Twist

Ingredients

In this Javanese adaptation of Baci di Cherasco, we incorporate Javanese spices and flavors to give the cookies a unique twist. The addition of cinnamon, cardamom, and a touch of chili powder adds warmth and a subtle spiciness to the traditional Italian recipe. This fusion of flavors creates a delightful contrast that sets these Javanese Chocolate-Filled Cookies apart from their Italian counterpart. We alse have the original recipe for Baci di Cherasco, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom ¼ teaspoon ground cardamom
• ¼ teaspoon chili powder ¼ teaspoon chili powder
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 50g (¼ cup) roasted peanuts, finely chopped 50g (¼ cup) roasted peanuts, finely chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 17g (8g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. 2.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. 3.
   In a separate bowl, whisk together the flour, cinnamon, cardamom, and chili powder.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until well combined.
5. 5.
   Divide the dough into small portions and shape each portion into a ball.
6. 6.
   Flatten each ball and place a small piece of chopped dark chocolate and a pinch of chopped peanuts in the center.
7. 7.
   Fold the edges of the dough over the filling, sealing it completely.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Place the filled cookies on a baking sheet lined with parchment paper.
10. 10.
    Bake for 12-15 minutes, or until the cookies are lightly golden.
11. 11.
    Remove from the oven and let them cool completely.
12. 12.
    Dust the cookies with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Use a good quality dark chocolate with at least 70% cocoa for a rich and intense flavor.
• Roasted peanuts — If you prefer a smoother texture, you can substitute the chopped peanuts with finely ground peanuts.

Tips & Tricks

• For an extra kick of spiciness, add a pinch of ground cloves or nutmeg to the dough.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• To enhance the Javanese flavors, you can sprinkle a little ground cinnamon and cardamom on top of the cookies before baking.
• These cookies taste even better the next day, as the flavors have time to meld together.
• Serve these Javanese Chocolate-Filled Cookies with a cup of Javanese ginger tea for a perfect pairing.

Serving advice

Serve these Javanese Chocolate-Filled Cookies as a delightful treat during afternoon tea or as a sweet ending to a Javanese-inspired meal. They can be enjoyed on their own or paired with a hot beverage.

Presentation advice

Arrange the Javanese Chocolate-Filled Cookies on a decorative platter and dust them with powdered sugar for an elegant touch. You can also place a small cinnamon stick or a sprinkle of ground cinnamon on the side as a garnish.