about 5 dozen sandwich cookies
Pat's StoryThis is somewhat similar to the meringue cookie , with the exception these have pumpernickel bread crumbs in them ; that makes them a little chewy and crunchy at the same time. Some of the rye berries stay in little pieces, when crumbled,that's what should happen. It is still a delicate cookie sandwich.
Real German Pumpernickel(whole rye berry bread) is made with whole rye meal, water , malt extract, salt and yeast.
Gobble them up!
ground walnuts, not chopped
pumpernickel(whole rye bread) fine crumbs
grated lemon zest
each of ground nutmeg and cardamom
all purpose flour
praline paste (baking aisle)
melted chocolate coating or chocolate chips
1Heat oven to 275^.
Buy or grind nuts fine. Crumble bread as fine as possible(or use blender do not make dough of this just crumbs) then blend with the nuts.
2To the nut mixture add cinnamon,lemon zest, cardamom, 1/2 c. of sugar and the flour.Set aside.
In a large bowl beat egg whites and slowly add the remaining 1/4 sugar to the whites;until stiff peaks form. Carefully fold in the bread crumb mixture.Mixture will be slightly lumpy- that's fine.
3Line cookie sheets with parchment paper. Spoon mixture into a pastry bag fitted with star #8 tip. Pipe out cookies onto the prepared cookie sheets.
4Bake about 20 minutes in lower third of oven rack until light brown. Let cool on cookie sheet. Remove from paper.
Stir and warm the praline paste slightly in microwave -just to make spreadable.8 seconds.
5Spread the warmed praline on the bottom of 1/2 of the cookies and cover with another cookie-bottom side down to form a sandwich.. press lightly together.
Cool until the filling sets.
Melt the chocolate in a microwave safe dish at 30 second intervals and spread on the cookies. or drizzle on a little.
Store in airtight tin container.
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