Give your holiday cookie line-up a bit of Bulgarian flair with these Skalichki Mountain Cookies courtesy of Chef Vesko Blag. Currently heading up the kitchen at Middle Eastern-leaning Moona in Inman Square, Blag gets back to his roots with this no-bake sweet, which he remembers fondly from his youth in Sofia. These nutty/chocolatey cone-shaped treats (like mini mountains, topped with coconut snow) will make a striking and tasty addition to your dessert table or cookie swap.
Skalichki Mountain Cookies from Vesko Blag
Details
Yields: 16 cookies
Ingredients
for the chocolate glaze
- 1 cup heavy cream
- 1 cup chocolate chips
- 2 1/4 cups European Crackers or Animal Crackers, finely ground
- 3/4 cup powdered sugar
- 1 cup walnuts, ground
- 3/4 cup pistachios chopped
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1 1/2 sticks butter, softened but not melted
- 1 tablespoon + 1 teaspoon rum, optional
- 1 1/2 tablespoon vanilla extract
- 1/4 cup milk
- 1/4 cup coconut flakes
Directions
for the chocolate glaze
- Bring to a simmer 1 cup of heavy cream and pour over 1 cup semisweet chocolate chips. Let it sit for couple minutes. Stir the chocolate mixture and let it sit in the fridge for 4-5 min to cool down and get a slight thicker consistency.
- Mix all dry ingredients.
- Add the soft butter and mix by hand.
- Add liquid ingredients until you make semi soft dough.
- Then form by hand small cones 2 oz. and leave them for couple of hours in the fridge.
- Dip the cones in melted chocolate and transfer them to a serving plate.
- Sprinkle the mountains with coconut flakes to look like snowflakes.
- Leave them for couple hours in the fridge to set.
