Modern Mock of a Modern Method
Jan. 6th, 2026 02:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Mortadella Cookies.
Medieval mortadella sausage is 1) not emulsified; 2) does not contain pistachios. But this is a thoroughly modern cookie recipe that (spoilers!) looks quite like its target. Pics on FB in the Saluminati group if you're interested.
1/2 cup macadamia nuts, chopped into 1/4" pieces
3 Tbsp pistachio nuts, chopped into 1/8" pieces
1 1/4 cups flour
1 1/2 ox freeze-dried strawberries (about 2 cups)
1/2 tsp salt
1/8 tsp baking powder
1/2 cup unsalted butter, chilled, cut into Tbsp-sized pieces
4 oz almond paste, ditto
2/3 cup powdered sugar
1/4 tsp almond extract
1 egg white, eventually divided
1/3 cup "sanding sugar" (I used a turbinado-type)
Toss the nuts and set aside. In the bowl of a fud processor, combine the flour, strawberries, salt, and baking powder. Process until the strawberries are completely ground into the flour and the mixture is a uniform pink color, about 45 seconds. (Ours took about 30.) Carefully remove mixture from the processor bowl and set aside.
In the emptied processor bowl (no need to wash), combine the butter, almond paste, powdered sugar, and almond extract. Process, pausing once to scrape down the bowl, until the mixture is completely smooth. In a small bowl, beat the egg white with a fork (I used an extremely wee whisk) until it's broken up and just a little bit foamy. Measure out 1 Tbsp and add to the processor, reserving the remaining egg white. Process until smooth, scrape down the bowl, then add the flour mixture. Process again until a ball of dough forms around the blade, about 20 seconds -- scraping down halfway through.
Turn the dough out onto a 14" sheet of parchment and knead briefly to bring it together and eliminate any streaks. Pat down the dough until it's about 3/4" thick, then sprinkle the nuts over the top. Knead the dough again until all the nuts are ~evenly distributed. Form the dough into a 10" log. Roll the log over the parchment into a smooth cylinder. Press any large nut pieces on the surface into the center, pinching the dough around it to seal. (This will make the cookies easier to slice.)
Fold the end of the parchment farthest from you down and over the log. Place a bench scraper over the parchment, angled slightly downward but nearly parallel to the work surface. Push the scraper along the length of the log to force it into a cylinder, packing tightly, until you have a log that's about 12" long and 2" in diameter. Roll up the log into the parchment, then tightly wrap in two layers of plastic wrap. Twist the wrap at both ends of the parchment to compact the dough further. Refrigerate for at least 2 hours.
Sprinkle the sanding sugar across a clean work surface. Remove the log of dough from the fridge and unwrap. Brush the surface of the log all over with the reserved egg white, then roll the log in the sugar, pressing firmly so the sugar adheres. Coat the log completely. Place the log on a small cutting board and freeze until firm but not frozen, 15-20 minutes.
Heat the oven to 300° and line a baking sheet with parchment. Remove the dough from the freezer and slice off one end with a sharp knife. Slice the log into 1/4" thick rounds, placing them on the baking sheet about 1/2" apart. As you slice, rotate the log to maintain a round shape. Bake for 16-19 minutes until the cookies are just barely golden brown at the edges. Let cool for several minutes before transferring to a wire rack.
What worked: When I saw this recipe and the pictures, it became a Moral Imperative despite the lengthy instructions. A cookie that is a subtlety of mortadella sausage! And I have to say that it really did look like it - when I sliced the first batch, there was some manic giggling on my part.
The flavor was tart from the strawberry and had hints of almond (rather than being an almond cookie). The macadamias looked like bits of fat, and the sugar on the outside made it a bit tacky like a casing. (chef kiss) We gave them out at 12th Night and they were a huge hit.
It really isn't as hard as the long instructions might appear. This is way outside my normal zone, and I had no problems with it.
What didn't: The cookies never turned golden brown, so I baked for about 20 minutes.
Will I make it again? I don't usually make Xmas cookies, but if I do, this will be around the top of the list.
Medieval mortadella sausage is 1) not emulsified; 2) does not contain pistachios. But this is a thoroughly modern cookie recipe that (spoilers!) looks quite like its target. Pics on FB in the Saluminati group if you're interested.
1/2 cup macadamia nuts, chopped into 1/4" pieces
3 Tbsp pistachio nuts, chopped into 1/8" pieces
1 1/4 cups flour
1 1/2 ox freeze-dried strawberries (about 2 cups)
1/2 tsp salt
1/8 tsp baking powder
1/2 cup unsalted butter, chilled, cut into Tbsp-sized pieces
4 oz almond paste, ditto
2/3 cup powdered sugar
1/4 tsp almond extract
1 egg white, eventually divided
1/3 cup "sanding sugar" (I used a turbinado-type)
Toss the nuts and set aside. In the bowl of a fud processor, combine the flour, strawberries, salt, and baking powder. Process until the strawberries are completely ground into the flour and the mixture is a uniform pink color, about 45 seconds. (Ours took about 30.) Carefully remove mixture from the processor bowl and set aside.
In the emptied processor bowl (no need to wash), combine the butter, almond paste, powdered sugar, and almond extract. Process, pausing once to scrape down the bowl, until the mixture is completely smooth. In a small bowl, beat the egg white with a fork (I used an extremely wee whisk) until it's broken up and just a little bit foamy. Measure out 1 Tbsp and add to the processor, reserving the remaining egg white. Process until smooth, scrape down the bowl, then add the flour mixture. Process again until a ball of dough forms around the blade, about 20 seconds -- scraping down halfway through.
Turn the dough out onto a 14" sheet of parchment and knead briefly to bring it together and eliminate any streaks. Pat down the dough until it's about 3/4" thick, then sprinkle the nuts over the top. Knead the dough again until all the nuts are ~evenly distributed. Form the dough into a 10" log. Roll the log over the parchment into a smooth cylinder. Press any large nut pieces on the surface into the center, pinching the dough around it to seal. (This will make the cookies easier to slice.)
Fold the end of the parchment farthest from you down and over the log. Place a bench scraper over the parchment, angled slightly downward but nearly parallel to the work surface. Push the scraper along the length of the log to force it into a cylinder, packing tightly, until you have a log that's about 12" long and 2" in diameter. Roll up the log into the parchment, then tightly wrap in two layers of plastic wrap. Twist the wrap at both ends of the parchment to compact the dough further. Refrigerate for at least 2 hours.
Sprinkle the sanding sugar across a clean work surface. Remove the log of dough from the fridge and unwrap. Brush the surface of the log all over with the reserved egg white, then roll the log in the sugar, pressing firmly so the sugar adheres. Coat the log completely. Place the log on a small cutting board and freeze until firm but not frozen, 15-20 minutes.
Heat the oven to 300° and line a baking sheet with parchment. Remove the dough from the freezer and slice off one end with a sharp knife. Slice the log into 1/4" thick rounds, placing them on the baking sheet about 1/2" apart. As you slice, rotate the log to maintain a round shape. Bake for 16-19 minutes until the cookies are just barely golden brown at the edges. Let cool for several minutes before transferring to a wire rack.
What worked: When I saw this recipe and the pictures, it became a Moral Imperative despite the lengthy instructions. A cookie that is a subtlety of mortadella sausage! And I have to say that it really did look like it - when I sliced the first batch, there was some manic giggling on my part.
The flavor was tart from the strawberry and had hints of almond (rather than being an almond cookie). The macadamias looked like bits of fat, and the sugar on the outside made it a bit tacky like a casing. (chef kiss) We gave them out at 12th Night and they were a huge hit.
It really isn't as hard as the long instructions might appear. This is way outside my normal zone, and I had no problems with it.
What didn't: The cookies never turned golden brown, so I baked for about 20 minutes.
Will I make it again? I don't usually make Xmas cookies, but if I do, this will be around the top of the list.
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