Raspberry Thins
Notes
- 9 minutes for 1/4” slices in the 62A Sanchez oven.
Yield
24 cookies.
Ingredients
- 2 1/2 c. (60 g) freeze-dried raspberries
- 2 1/2 c. (300 g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. Kosher salt
- 1 c. (2 sticks) unsalted butter, at room temp
- 3/4 c. sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 75 g white chocolate, gently melted, for drizzling
Steps
- In food processor, finely grind freeze-dried raspberries (you should have scant 1/2 cup).
- In large bowl, whisk together flour, baking powder, raspberry powder, and salt.
- In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
- Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 2-inch-square logs. Wrap and freeze for 20 minutes.
- Heat oven to 350°F. Line baking sheets with parchment paper. Slice into 1/8-inch-thick squares. Place on prepared sheets.
- Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 min. before transferring to wire racks to cool completely.
- Drizzle with melted white chocolate and sprinkle with crushed freeze-dried raspberries.