Endings and Beginnings

This Friday,Elin will finish her second and last year at the day care,so in order to thank her wonderful caregiver/teacher Laura,I decided to bake her some cookies.I asked Elin if she wants to help and she said :"Ok,But I am the one that holds the electric mixer" At the end we held it together and started to operate immediately.Elin drew a nice drawing for her teacher and decided that she was good enough to recieve some of her princesses' Stickers on the drawing :-)
For the cookies I decided to make the "double face cookies" a wierd name I know , but it comes from the fact that one side of the cookie is with pistacchio and the other one is with dried figs, with a chocolate filling in between.Cookies came out yummy.Please see notes below before making these cookies.I took the recipe from an Italian book called: Sale & Pepe

The process of making these cookies is similar to the process of making Macroons with some changes of course. So when you make them try to follow some steps for satisfying results:


1. use a piping bag with a tip number 4 or 5 to pipe little circles.When piping, use a small quantity as they tend to spread a lot.

2.work with mixture when still cold, it makes piping a lot easier.

3.To avoid sliping while Working, use a very small quantity of mixture under the four corners of the baking sheet in order to attach to the pan and stop from moving while piping.

Double face cookies

6 egg whites
240 gr confectioners' sugar
120 gr all purpose flour
120 gr butter
60 gr pistacchios,peeled and cut into small pieces.
100 gr dried figs,cut into small pieces
60 gr fine dark chocolate

Method

Mix egg whites with the confectioners' sugar using an electric hand mixer for about 2-3 minutes.
Incorporate gradually the flour and continue mixing for one minute more.Add melted butter and mix gently.Put in the fridge for 4 hours.
Cover two baking pans with paper baking sheets and start piping with a tip number 4 or 5 , small circles about 2-3 cm (it will spread on it's on) if not use the back of a wet teaspoon for spreading mixture circles.
Sprinkle on half of the cookies the pistacchios and on the other half sprinkle the cut dried figs.
Cook in a preheated oven (180°) for 5-6 minutes , or until they are golden in color.
Put aside to cool.
Cut the chocolate in small pieces and let melt in a bowl over a simmering water (bain marie).
Take chocolate off fire and let cool. Then take a tablespoon of the melted chocolate(while still warm) and spread it over the back of the pistacchio cookie.Let cool for ten minutes and cover with the fig cookie to form a sandwich.

Enjoy!