DATTELKONFEKT

DATTELKONFEKT
May 12, 2015 Kimberlie

DATTELKONFEKT

Dattelkonfekt, The Finer Cookie.

I LOVED these cookies. They are my kind of cookie through and through. The crispy merengue offset by the chewy date is a texture a really groove on.

SPECIAL COOKIE EQUIPMENT

PAPER BACKING

  • Being that I had nougat paper left over from my Nougat aux Fruits, I used it in place of the back oblaten.
    dattelkonfekt the finer cookie

    My 2″ circles drawn onto left over nougat paper.

  • It took forever to cut the 2" circles,
    dattelkonfekt the finer cookie

    Cut out the rice paper as the backing.

  • Even then I had to recut the ink marks off the circles since I hadn't the forethought when I cut them the first time that the paper would be consumed.
    dattelkonfekt the finer cookie

    Ready for the meringue.

CHOPPING THE ALMONDS AND DATES

  • As I’m whizzing the almonds and dates in my less than competent food processor, I wanted to make sure that the bits were small enough to pass through a piping tip.
    dattelkonfekt the finer cookie

    I think they should be small enough to go through the tip.

  • There is nothing more annoying than getting pieces of nut or date stuck when you’re trying to get your work done. What would be easier, the spoon or piping bag? Which would get the best effect? In the end I chose to pipe the meringue.

THE DATE NUT MERINGUE

  • This went together very easily. The meringue looked like marshmallow after 5 minutes,
    dattelkonfekt the finer cookie

    Deflated egg whites after 5 minutes at medium high speed.

  • and the batter tasted beautiful with the almonds and dates. I felt a winner cookie on the horizon.
    dattelkonfekt the finer cookie

    Looks a bit like marshmallow.

PIPING THE DATE NUT MERINGUE

  • Went smoothly,
    dattelkonfekt the finer cookie

    Pipe the cookies onto the backing.

  • but I noticed that the batter melted into itself. So no matter how high I piled it up, gravity levelled everything. Even when I went back to add more batter to those cookies that seemed short, the batter spread a little more

BAKE THE COOKIES

  • This wasn't as straight forward as I had suspected. I chose the Bake mode on my oven where only the bottom element was hot and no fan. I set two trays in the oven and after 10 minutes, the tray on the top rack had over browned and was flat, while the lower tray hadn’t baked through. This was clearly a mistake. So I changed the setting to Convection and moved the bottom tray to the top and set the third tray on the lower rack. This changed the game up. The second tray puffed the best, and these are the cookies that I featured in my beauty shot, but overall the cookies didn't "puff" into mounds like in the picture. And, all three trays of cookies spread beyond the nougat paper.
    dattelkonfekt the finer cookie

    Tray #2. the best of the 3 trays.

  • CONCLUSION: If I had to do these over, I'm not sure that the rice paper added anything to the cookie. I could be wrong, but I would try a batch without the paper and spoon the meringues into mounds and bake one tray at a time. In spite of everything, these cookies are wonderful and satisfied me in every way. A definite do over!
    dattelkonfekt the finer cookie

    Dattelkonfekt, The Finer Cookie.

20 Comments

  1. evilcakelady 5 months ago

    wow, you cut out all those rounds of nougat! that is dedication. i just used the parchment, and unlike Marie, mine released perfectly. beautiful photos!

  2. Michele 5 months ago

    Hi Kim: Your cookies look so much better than mine! I don’t know why they turned out so completely flat. They are flavorful but not sure I’m going to make them again unless I can make them puffy like the ones in the book. I am looking forward to your Polish Princess, which I’m sure you will ACE!!

  3. orin 5 months ago

    what a great idea using the edible nougat, nougat have so much more flavor. and your meringues looks amazing, great job!!

  4. Catherine 5 months ago

    I decided against rice paper for that very reason – I’m way too lazy to cut all those little rounds! It’s great that you like these biscuits so much, and yours do look great. Mine were a great disappointment.

    • Author
      Kimberlie 5 months ago

      Hi Catherine, what made it better was the fact that my nephew was visiting me that day, so we talked and I cut. Poof, they were done!

  5. faithy 5 months ago

    I think wafer is better idea, cos back oblaten is thicker and doesn’t really melts in mouth as quickly and it is quite hard actually..takes a while to melt in mouth unlike wafer paper.

    • Author
      Kimberlie 5 months ago

      Hi Faithy, using the nougat paper was a matter of convenience really, more than it was a choice. However, it sure is nice to know that it was good fortune! The nougat paper does melt very nicely in the mouth. I could see it would be unpleasant if the paper were any thicker. thanks for the response.

  6. Milagritos 5 months ago

    These meringues are looking divine! Much lovelier than mine, for sure. I’m glad you enjoyed them so much. I can tell their great texture just from the way your cookies look

    • Author
      Kimberlie 5 months ago

      Milagritos, I thought yours were awesome! They weren’t lovelier than mine. No way.

  7. Vicki 5 months ago

    They look perfect! This recipe seems like it’s just the starting place for some really delicious variations although they are scrumptious just as they are. Thank you for your very kind thought for the new baby.

    • Author
      Kimberlie 5 months ago

      Thanks Vicki! Re the baby: take care of yourself and each other. When the baby gets his bearings, enjoy all the precious moments!

  8. I’m hoping to make these tomorrow. I learned from experience, two trays of cookies never turn out as well as one when baking. I also do not like the results I get when I bake with the convection fan on. We live, we learn…. then we eat cookies!

    • Author
      Kimberlie 5 months ago

      Patricia @ ButterYum

    • Author
      Kimberlie 5 months ago

      Patricia, I really liked them; I hope you do too. You’re right about the one tray at a time yields better cookies. I don’t always have the patience, nor the time. Even after 5 years with this oven, I’m still learning its sweet spot.

  9. Marie Wolf 5 months ago

    Perfect! They’re a little hard to remove from parchment paper without losing some of the cookie, so I was wishing that I’d taken the time to locate the oblaten and cut out rounds of it.

    • Author
      Kimberlie 5 months ago

      Maybe Silpat would have worked better than the parchment in this instance. Thanks for your comment.

  10. faithy 5 months ago

    Your cookies are perfect!! Look so dry and shiny! Wow..and you took the time to cut out all the rounds! That’s a lot of work. You could have used the craft 2″ round puncher…probably easier?

    • Author
      Kimberlie 5 months ago

      There is such a thing as a 2″ puncher!

  11. Mendy 5 months ago

    The cookie baker in you is really shining. These look so fantastic. I love the Kosher for Passover nouget paper you used (the link you placed says they are potato starch, water and oil). I’ll have to find some next time. I think they will give a support to the sticky meringue. Very cool

    • Author
      Kimberlie 5 months ago

      I love your comment Mendy. Thank you

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