29.Dec.2009 Mr Tom ist eine Kartoffel, (giandu)Ja? Cookies

It’s only fair that after doing occasional recipes with ingredients more readily available in the States, I do one with stuffs that are easier to find in Europe, or at least, Germany, right? (Don’t hate me.)

The Amazing Mihl™ spoiled me rotten and sent me a package filled with European goodies, and they’re already gone. All of them. Because my husband and I obviously are huge gluttons that cannot be stopped.

Have a salty, buttery, kinda crispy cookie to end the year on a good note. You deserve it.

Mr Tom ist eine Kartoffel, (giandu)Ja? Cookies

One Mr Tom bar, coarsely chopped
One bag (125 g) Zentis Marzipankartoffeln, coarsely chopped (marzipan “potatoes”, can only be found around Christmas)
One container (125 g) Ruf Dunkel Nuss-Nougat (gianduja stuff)
1/4 cup (60 ml) peanut or other oil
1/4 cup plus 2 tablespoons plus 2 teaspoons (I know, I know…) (50 g) whole wheat pastry flour
3/4 cup (105 g) whole spelt flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

Combine Mr Tom, marzipan, gianduja, and oil in a stand mixer, mix for 1 minute.
Add flours, baking powder, and salt. Combine until thoroughly mixed.
Divide dough into 6 equal portions of about 1/4 cup (83 g). Flatten almost as much as you want your cookies to be, as they won’t spread much while baking.
Bake 16 minutes, or until they just start to become golden brown around the edges. Leave on baking sheet to cool and firm up, transfer onto a wire rack once the cookies are firm enough to handle it, about 10 minutes. Eat. And repeat.

Yield: 6 large cookies