Pastura
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Cloves1.333333 cups
Honey (warm)1 large
Egg1 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees F
2
Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a standing mixer fitted with the paddle attachment
3
Add the honey and egg and beat on low to medium speed just until mixed
4
This makes a very sticky dough
5
You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight
6
Combine the chocolate and cream in a heatproof bowl and place over (but not touching) a saucepan with gently simmering water
7
Heat, stirring occasionally with a wooden spoon, until melted and smooth
8
Let cool until warm
9
(To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds
10
Stir, then repeat
11
) Stir the almonds into the chocolate
12
Meanwhile, cut 4 sheets of parchment paper large enough to fit your baking sheet
13
The dough is very sticky and difficult to roll out even on a well-floured surface
14
Lightly spray 2 parchment sheets with vegetable spray
15
Transfer half the dough onto 1 sprayed sheet of parchment and top with the second sheet
16
Begin to spread the dough out with your hands, then roll the dough into as even a rectangle as you can, about 10 inches by 15 inches
17
It can easily be pushed and prodded into shape
18
Peel off the top sheet of parchment
19
Spread half the chocolate mixture in a 3 or 4-inch-wide band lengthwise down the center of the dough, leaving the top half of the dough and a 1-inch border around the remaining 3 sides bare
20
Use the bottom parchment to fold 1 side of the dough lengthwise over the chocolate mixture
21
Carefully peel back the parchment paper and press the edges of the dough together with a fork to seal
22
Slide the shaped log, still on the parchment, onto a baking sheet
23
Lightly spray the remaining 2 sheets of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough and chocolate mixture
24
Slide the log onto the same baking sheet, if there is room
25
The dough is so soft it is best to not move it off the parchment until after baking
26
Bake for 20 minutes
27
Cool completely and then slice into 1/2-inch slices