Blueberry Chocolate Cookies

Cookie dough, caramelized almond, blueberry & orange marmalade, dry blueberries & chocolate

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Bruno Albouze ©2019 All Rights Reserved.

Blueberry Chocolate Cookies Recipe

Makes 22/24 Cookies ≈ 1.7 ounces (50/55g) ea.

Cookie Dough
8 Tbsp (120) butter, room temp
3 grams fleur de sel or kosher salt
1 gram fat base red food coloring
1 gram fat base blue food coloring
3 ounces (90g) almond paste (Lubeca 50%), cubed
3 ounces (90g) raw sugar
0.7 cup (170) granulated sugar
2 ea. (100g) eggs
3.2 cups (420g) all purpose flour
1/2 Tbsp (8g) baking soda.
2.3 ounces (70g) dried blueberries.

Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and
blend until smooth. Add one egg and blend, and add half of the flour and mix to combine – add the remaining egg and flour. Transfer cookie dough in a
pastry bowl; mix in dried blueberries. Scoop out onto a baking tray lined with silicon mat. Coat each cookie with the caramelized and crushed almonds
and chill cookies. Moisturize cookies if necessary to stick nuts in. Cookie dough can be made days in advance and kept refrigerated for up to a week
or frozen for weeks.

Caramelized Almond
7 ounces (200g) almonds, toasted
2.8 ounces (80g) sugar
2 Tbsp (30g) water.

Bring water and sugar to a boil; cook for for 3 min and throw in almonds. Stir constantly on medium high heat. The sugar will begin to cristalize,
continue stirring to coat each nut with sugar for about 15 minutes or until completely caramelized. Cool onto a silicone mat. Crush almonds and set
aside. Store in a sealed container at room temperature.

Let cookies to come to room temp before coating with crushed almonds. Moisturize cookies with water if nuts won’t stick well. Chill cookies before
baking.
Bruno Albouze. www.brunoskitchen.net
Quick Mandarine / Clementine Marmalade (Make a day ahead).
10 ounces (300g) mandarin or clementine
Water to cover.
0.4 cup (80g) granulated sugar
1/2 Tbsp (6g) pectin.

Method
Bring to boil mandarins, cook for 2 minutes. Cover and let sit over night to cool slowly. Drain, remove stems and slice. Discard seeds and any tough
membranes left. In a food processor, give a few pulses – add sugar and pectin and pulse a few more times. Transfer orange mixture into a saucepan
and cook for 3 minutes; cool and keep refrigerated for up to a month. It freezes well too.

Stuffing & Toppings

Blueberry jam
Orange marmalade
Some bittersweet chocolate disks (≈72%)
Some candied orange, diced (optional).

Baking
Arrange chilled cookies onto baking tray lined with a silicone mat. Gently press down cookies and bake at 350ºF (180ºC) for 10 min. Stuff cookies with
blueberry jam marmalade and make one puncture using the orange marmalade. Put cookies back in the oven for an additional 13 min. (You may want
to reduce baking time if using convection oven).
Top with some broken chocolate disks and candied orange dices. Serve at room temperature. Enjoy!

Bruno Albouze. ©2019 – All Rights Reserved – www.brunoskitchen.net