Saccottini Pugliesi (pugliese Sandwich Cookies)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup canned chick-peas, drained
• 2 tablespoons chestnut honey
• 1 1/2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 tablespoons pine nuts, minced
• unbleached all-purpose flour, for dusting
• 2 sheets frozen puff pastry, thawed (from a 17 1/4-ounce package)
• 1 large egg, lightly beaten
• confectioners' sugar, to taste

Recipe

• 1 preheat the oven to 375°f in a food processor or blender, purée the chickpeas with the honey, cocoa powder, cinnamon and salt. transfer the mixture to a bowl and stir in the pine nuts.
• 2 on a lightly floured work surface, lay out the puff pastry sheets. using a 1½ inch round cookie cutter, cut out 64 rounds. place a teaspoonful of filling in the center of half of the rounds. sandwich with remaining rounds.
• 3 using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). refrigerate for 30 minutes.
• 4 place cookies on a parchment-lined baking sheet. using the tines of a fork, prick the tops. brush tops with the egg and bake until golden, about 18 minutes. remove from the oven and transfer to a wire rack to cool. sprinkle with confectioners' sugar.