You may also like
Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 23/4 cups (340 grams) all-purpose flour
- 21/4 cups (454 grams) granulated sugar
- 1/3 cup (28 grams) Dutch processed cocoa powder
- 11/2 tablespoons plus 1 teaspoon ras al hanout, sweet
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs, plus 1 egg for brushing
- 1/4 cup plus 2 tablespoons olive oil
- 2 teaspoons vanilla bean paste
- 3/4 cup (85 grams) unsalted, shelled pistachios, toasted
- 1/2 cup (85 grams) dried sweet or tart cherries
- 1/4 cup semi-sweet chocolate chips
Method
- Line a large baking sheet with parchment paper. Set aside.
- Sift the flour, sugar, cocoa powder, ras al hanout, baking powder, and salt onto a piece of parchment paper.
- In the bowl of a standing mixer fitted with a paddle attachment add the 4 eggs and oil. Mix until well incorporated. Add the vanilla bean paste and mix again.
- With the mixer running, slowly add the flour, mixing only until the dry ingredients are combined with the wet ingredients. Add the pistachios, cherries, and chocolate chips. Mix just until incorporated.
- Remove the dough and separate into two sections. Shape each into a rectangle approximately 3 inches wide by 9 inches long by 1 inch thick on the prepared baking sheet. Square off the edges using a spatula (the dough will be sticky, so keep the spatula moist with cold water).
- Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
- Preheat the oven to 350°F. Lightly whisk the egg in a small bowl. Brush liberally over the tops of the dough.
- Bake until firm on the outside but slightly soft in the center, 25 to 30 minutes. Cool on the tray for 45 minutes. Lower the oven temperature to 325°F.
- Slice rectangles crosswise in 1-inch thick slices. Arrange cut-side down on baking sheets lined with parchment. Bake until firm, 5 to 6 minutes.
