Source: The Professional Pastry Chef by Bo Friberg
Makes 64 servings.
Preparation time: 3 hours
Tips: Keep a batch of dough handy in the fridge.
Ingredients
Preparation
6 ounces cashew nuts
6 ounces walnuts
14 ounces soft unsalted butter
12 ounces light brown sugar
12 ounces granulated sugar
1/2 cup honey (6 ounces)
4 whole eggs
1 tablespoon vanilla extract
24 ounces bread flour (1 1/2 pounds= 4 3/4 cups)
1. Chop cashews and walnuts into raisin-sized pieces and reserve.
2. In a mixing bowl with the paddle attachment, mix the butter, the brown sugar, the granulated sugar and the honey until combined. Do not overmix or cream. Incorporate the eggs two at a time. Add the vanilla extract.
3. Sift together the flour, ammonium carbonate, baking soda, cinnamon, and salt. Mix into the batter together with half of the pumpkin seeds (reserve the other half for decorating), the sunflower seeds, cashews, and walnuts. Incorporate the rolled oats and the raisins, mixing until just combined. Place the dough on a sheet pan lined with baking paper and refrigerate until firm.
4. Divide the dough into four equal pieces; they will weigh about 2 pounds each. Roll each piece into an 18-inch rope, using flour to prevent the rope from sticking. Cut each rope into sixteen slices and roll the pieces into round balls. Place the balls of dough on top of the reserved pumpkin seeds. Flatten the cookies lightly with the palm of your hand. Place the cookies seed-side up, staggered, on sheet pans lined with baking paper. Flatten the cookies slightly with the palm of your hand to secure the seeds on top.
5. Bake at 300 F degrees for approximately 20 minutes or until the cookies are light brown and done.
NOTES : 1) These cookies can alternatively be made using baking powder instead of ammonium , use 1 teaspoon baking powder for every teaspoon of ammonium carbonate.
2) Use dark seedless raisin such as Thompson if unable to locate moluka raisins.
3) Recipe may be cut in half, however, the dough will keep fine in the refrigerator for weeks and in the freezer for much longer.
Makes 64 cookies.
2 teaspoons ammonium carbonate, see note (1)
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons salt
12 ounces pumpkin seeds
6 ounces sunflower seeds
8 ounces rolled oats
24 ounces moluka raisins (large and dark), see note (2)
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