Cigarettes Russes
- 2 cups confectioners sugar, sifted
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 10 1/2 tablespoons unsalted butter, melted
- 6 large egg whites, lightly beaten
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
- 2 teaspoons vegetable oil
- Finely chopped toasted almonds, for rolling (optional)
- Whisk together confectioners sugar, flour, and salt in a large bowl; make a well in the center.
- Add butter, egg whites, cream, and vanilla.
- Stir until well combined.
- Refrigerate, covered, at least 2 hours or up to overnight.
- Preheat oven to 425F.
- Line two baking sheets with nonstick baking mats (such as Silpats).
- Make four cookies at once: Spoon a heaping tablespoon of batter onto baking sheet.
- Using an offset spatula, spread batter into a very thin 6 by 3 1/2-inch oval.
- Repeat, making two more ovals of batter on the sheet.
- Bake just until brown around edges, about 6 minutes.
- When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; roll around a chopstick or a thin wooden dowel, forming a cylinder shape; transfer to a wire rack, and let cool completely.
- Repeat to roll remaining three cookies.
- If they harden too quickly, return baking sheet to oven for 30 seconds.
- Repeat with remaining batter.
- Put chocolate into a heatproof bowl set over a pan of simmering water; stir often until smooth.
- Stir in oil.
- Let cool slightly.
- Dip about 2 inches of each cooled cookie into chocolate.
- Roll dipped edge in chopped nuts, if desired.
- Transfer to a wire rack, placing dipped section off the edge, to set.
- Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.
confectioners sugar, flour, salt, unsalted butter, egg whites, heavy cream, vanilla, bittersweet chocolate, vegetable oil, almonds
Taken from www.epicurious.com/recipes/food/views/cigarettes-russes-389276 (may not work)