Cookie Cubes Deluxe Recipe
As far as I’m aware, there is more than one way to making these cube cookies- they are sandwiched cookies that are filled with several layers of chocolate ganache. Each layer is baked separately, then assembled together like a layered cake. Do not skip adding the orange zest into the ganache, as it adds a lot of character to these cookies.
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Cookie Cubes Deluxe Recipe:
Equipment: Squared baking ring sized 20cm (l) x 20cm (w)- optional, but very helpful.
Recipe: 36 Cookies
Cookie Dough:
| Ingredient | Amount (g / units) |
| Cold Unsalted Butter (cubed) | 225g |
| Almond Meal | 200g |
| Powdered Sugar | 130g |
| Lemon Zest | 5g |
| Salt | 1/4 tsp |
| Milk | 21g |
| Vanilla Extract | 1 tsp |
| All Purpose Flour | 220g |
Chocolate Ganache Filling:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 228g |
| Heavy Cream (38%) | 58g |
| Orange Zest | 7g |
| Orange Oil (optional) | 1-2 drops |
Preparation instructions:
- Into a food processor or the bowl of a standing mixer fitted with the paddle attachment, add the almond meal, powdered sugar, salt and lemon zest, and pulse to combine.
- Add in the butter and process until the mixture is creamy (if using the standing mixer, mix on medium speed for 3-4 minutes).
- Add the milk and vanilla, and process to combine (if using the standing mixer, mix on medium speed, about 1 minutes).
- Add in the flour and process until combined and creamy (if using the standing mixer, mix on medium speed, about 2 minutes).
- Divide the dough into 4 pieces, about 195g each. Shape each one into a rough square, 1-1.5 cm thickness, and cover them with plastic wrap. Refrigerate for 1-2 hours.
- Roll each dough into a large rectangle, so that you are able to cut a square sized 20×20 cm (thickness should be 3mm). I recommend doing this step by placing the dough between a piece of parchment paper and a large piece of plastic wrap. Dock the dough with a fork. If the dough is too soft, freeze it for a few minutes before cutting.
- Repeat step 6 with the rest of the dough portions and make sure to keep them in the freezer or refrigerator while you are working on the other pieces.
- Preheat your oven to 175C, fan mode on, placing a baking rack in the middle shelf of your oven.
- Bake each dough square for 13 minutes or until golden brown. Allow each cookie square to cool down to room temperature.
- Prepare the Chocolate-Orange ganache: In a medium sized bowl, melt the chocolate and cream together in the microwave. Mix to a smooth ganache, then add in the orange zest and optional orange oil.
- Evenly spread the about 95g of the ganache on each cookie square, and top it with the next cookie square. Repeat with the remaining cookie squares and remaining ganache. Refrigerate this cookie structure so it can set, for 1-2 hours.
- With a VERY sharp serrated knife, cut the giant cookie square into cubes of 3×3 cm size, by first sawing into the first layer, then lowering the knife with a single motion all the way down through all the layers.
Optional: for a polished presentation you can trim the sides first before cutting the pastry into small cubes. - Store in an airtight container at room temperature.
