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Wolfgang’s Three Nut
Cookies
INGREDIENTS
4 sticks butter, softened
1/2 cup dark brown sugar
1 cup toasted hazelnuts, chopped*
1 cup toasted pecans, chopped*
1 cup toasted almonds, chopped*
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
powdered sugar, for dusting
METHOD
1 Preheat oven to 350°.
2 Line two large baking sheets with parchment paper.
3 In stand mixer with the flat beater attached, cream butter and brown
sugar until smooth. Stop mixer and scrape down sides of bowl. Add
nuts. Mix well.
4 Sift together flour and salt. Tilt mixer head back and add sifted flour and
salt. Mix well, about 30 seconds.
5 With a teaspoon, form the dough into small ovals and place about 1
1/2 inches apart on baking sheets.
6 Bake 20 minutes or until golden brown. Remove from oven and let cool.
Dust the cookies well with powdered sugar before serving.
*HELPFUL HINT: To toast nuts, preheat oven to 350°. Spread the nuts onto a
cookie sheet and place in oven for 3 to 5 minutes, until you can smell the
rich nut flavor. Let cool; then chop well with a food processor.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
Frozen
Strawberry Mousse
Serves 8
INGREDIENTS
1 1/2 quarts strawberries, hulled
2 large egg whites
2 tablespoons sugar
3 tablespoons water
6 tablespoons sugar
1 cup heavy cream, whipped
Grand Marnier, for sauce
METHOD
1 Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food
processor and chill.
2 In the mixer bowl with the whisk attached, whip the egg whites on
speed 3 until soft peaks form. Slowly add the 2 tablespoons of sugar
and continue to beat until shiny stiff peaks form.
3 In a small sauce pan with a candy thermometer, heat the water and
6 tablespoons of sugar to 240°, which is soft ball candy stage.
4 Slowly pour the hot candy liquid into the egg whites with the mixer on
speed 3. Continue to beat until the bowl is cool to the touch.
5 Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in
the whipped cream. Check for sweetness.
6 Pour into a 5- or 6-cup mold or 8 small individual molds. Freeze overnight.
7 Strain remaining strawberry puree and perfume with Grand Marnier.
8 Before serving, place molds in refrigerator for 30 minutes.
PREPARATION
To serve, unmold mousse onto dessert plate and surround with sauce.
Garnish with a berry.
Recipe courtesy Wolfgang Puck, Modern French Cooking for the
American Kitchen (Houghton Mifflin Co., 1998)