Step inside any pastry shop in Romania and you will see in the glass cabinet, on the top shelf, an array of cookies called fursecuri and pișcoturi, which can be bought as an assortment and paid for by weight. I love these cocoa and vanilla cookies because they are fun to make and have two flavors in one. The patterns and shapes can vary almost to a form of art, according to one’s patience and skill. The recipe below makes one of the easiest patterns and is a good starting point for you to test the waters. They are of German influence in our cuisine and especially popular at Christmas.
This recipe was excerpted from 'Tava: Eastern European Baking and Desserts From Romania & Beyond' by Irina Georgescu. Buy the full book on Amazon.
What you’ll need
Food Processor
$279 At Amazon
Vanilla Bean Paste
$19 At Amazon
Cocoa Powder (Non-Alkalized)
$8 At Amazon
Parchment Paper
$22 $16 At Amazon
Recipe information
Yield
Makes 28 cookies
Ingredients
For the glaze
Preparation
Step 1
In a food processor, mix together the flour and butter until they resemble breadcrumbs. Add the sugar, egg, water, and vanilla, pulsing a few times until a dough forms.
Step 2
Divide the dough into two equal parts and return one half to the food processor. Add the cocoa powder and cardamom, and mix together briefly. Turn the dough out onto a piece of plastic wrap and form it into a ball by bringing the dough together with the palm of your hands and fingertips. Flatten it, wrap, and place in the refrigerator.
Step 3
Use the same method to bring the other half of the dough together, wrap and place in the refrigerator for 10 minutes, or until firm enough to roll while still being flexible.
Step 4
Roll both halves out to a rectangular shape of the same size and thickness, roughly 8 x 10 inches and just under ¼-inch thick. Trim the edges if necessary. You can flour your work surface lightly if it gets too sticky. Brush the vanilla rectangle with some of the egg yolk glaze, then place the cocoa rectangle on top. Roll both layers up together like a huge cigar, then gently press and roll a few times to ensure that both layers are sticking together. Wrap and place in the refrigerator for 1 hour.
Step 5
Preheat the oven to 350°F. Line a baking sheet with baking paper.
Step 6
Unwrap the dough and cut the log into just over ¼-inch slices, placing them flat on the lined baking sheet.
Step 7
Bake for 15 minutes, or until they start to change color slightly around the edges. Allow to cool and enjoy.
