Dorie credits David Lebovitz for the recipe. If by some chance you don't know him, David is a pastry chef, blogger, and cookbook author, living the sweet life in Paris. David uses fleur de sel aux algues (fleur de sel and seaweed already mixed together), which may not be easy to find, but it's simple enough to toast and finely chop nori, and mix it into fleur de sel. David cooks his cookies at 300 F and Dorie cooks hers at 350 F. I like them a little golden and crunchy, so I went with 350 F. Also, after reading about toasting nori, and the method for making nori chips, I decided to add a teaspoon of toasted sesame oil to my cookie dough for another layer of flavor.
|Seaweed Cocktail Cookies|
|Nori chips out of the oven|
|Chop the toasted nori|
|Finely chopped toasted nori|
|Mix the chopped nori with the fleur de sel|
|Dough ingredients ready to mix|
|Thinly sliced into 1/4-inch rounds|
|Sprinkled with salt and ready to bake|
|Out of the oven and onto a cooking rack|
|Enjoy with white, red or sparkling wine, sake, or beer|
Seaweed Cocktail Cookies
Adapted from Dorie Greenspan and David Lebovitz
(Makes about 48 cookies)
6 tablespoons unsalted butter, at room temperature
1 teaspoon fleur de sel, plus additional for sprinkling the cookies
3 tablespoons finely chopped toasted nori (about 2 sheets)
9 tablespoons (110g) powdered sugar
1 large egg yolk
1½ tablespoons olive oil
1 teaspoon sesame oil
1 cup plus 2 tablespoons (155g) flour
1. Toast the sheets of nori (see note and link below) and finely chop enough to yield 3 tablespoons.
2. In a small bowl, mix the chopped nori with 1 teaspoon fleur de sel.
3. In the bowl of an electric mixer, or by hand, mix together butter, flour, fleur de sel and nori until smooth and creamy.
4. Mix in the powdered sugar, and then the egg yolk.
5. Add the olive oil, sesame oil, and flour, and mix until smooth.
6. Divide the dough in half and roll each half into a log, about 6 inches long.
7. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
8. When ready to bake the cookies, preheat the oven to 350 F. Line a baking sheet with a silicone mat or parchment paper. Working with one log at a time, slice the cookies 1/4-inch thick.
9. Place the cookies on the prepared baking sheet, leaving some space between them.
10. Sprinkle a couple of grains of fleur de sel over the top of each cookie and bake for 12-14 minutes, until lightly brown around the edges.
11. If you want perfectly round cookies, all the same size, use a small, round cookie cutter to cut immediately when they come out of the oven (you can then nibble on the scraps for a snack).
Storage: The cookies are best the day they’re made, but can be stored overnight in an airtight container. The dough can be chilled for up to 5 days, or frozen for 2 months.
**Note: For toasting the nori, I followed Mark Bittman's method below, including lightly salting the inside half, and therefore reduced the amount of fleur de sel called for in the cookie dough from 2 teaspoons to 1 teaspoon)
The Crisp Side of Nori, by Mark Bittman
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