Chef Chuck's Mini Pecan Pies

Torta di Noci


A mini pecan pie is the perfect dessert, sweet and nutty with a flaky crust. Who needs the whole pie when these bite size goodies are just the right size.


Mini Pecan Pies


Dough


3 ounces cream cheese, room temperature
1/2 cup butter, softened
1 cup flour


Filling


1 cup pecans, chopped
1 egg
1 tablespoon butter, melted
3/4 cup brown sugar
confectioners sugar, for dusting


Dough: In a mixer blend together cream cheese, butter and flour to make a dough. Place on floured board and kneed to make a smooth ball. Cover with plastic wrap. Either take 1 teaspoon of dough and form each cup with your fingers, or roll out and cut out 1 1/2 inch circles to form in each cup. It is a sticky dough, use just a little flour when rolling out.
Filling: Combine all ingredients, fill each cup half full, using about 1 teaspoon of filling. Bake at 375 degrees for 20 minutes. Cool on rack, freezes well in air tight containers. When cooled sprinkle with confectioners sugar.
Makes 24

Chef Chuck's Chocolate Nut Salami

Salame al Cioccolato


A very rich dessert, this chocolate nut salami, is very decadent. This salami shaped roll is creamy yet crunchy. Adding the crumbled butter cookies to the melted chocolate gives a great texture to this chocolate dessert. The espresso grounds always compliments any chocolate recipe.


Chocolate Nut Salami
24 butter cookies, 1 cup
12 ounces semi sweet chocolate
2 sticks butter, softened
1 teaspoon vanilla
2 egg yolks
1 teaspoon espresso, finely grind-ed
1/4 cup almonds, ground
1/4 cup almonds, roughly chopped
1/4 cup pistachios, roughly chopped


Place cookies in a food processor and blend, set aside. Place chocolate in a double boiler with 1 tablespoon butter simmer till chocolate melts. Remove from heat, cool for a few minutes, then stir in egg yolks, coffee, vanilla and the remaining butter. Pour in 3/4 cup of crushed cookies, add almond flour, almonds, and pistachios. Cover with plastic wrap and rest for 1 hour. Lightly oil wax paper, then shape into a 14 inch roll. Wrap in plastic wrap and freeze for 4 hours. Spread remaining cookies and roll salami until the entire surface is covered. Let stand 1 hour, slice and serve.


Butter Cookies


2 1/2 cups flour
3/4 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
2 sticks butter, softened
1 egg slightly beaten


Mix all ingredients together and spread on a cookie sheet about 1/4 inch high, bake at 375 degrees for 12 minutes, or until golden brown.