Recipe by Mirj
Calla lillies are one of my favorite flowers. These cookies require a little more work than just mixing and dropping from a spoon, but they make such pretty little cookies that look just like calla lillies.
Top Review by Charishma_Ramchandani
I've made so many cookies till now but nothing seems to be half as good as this one. I mean, this was wow! I didn't have pecans(they are very difficult to get here), so I substituted those(with alot of daring and mood to experiment!) with half a cup of black walnuts and half a cup of unsalted pistachios(chopped). I pre-heated my oven to 180C and baked these cookies in it for 17 minutes(only then the edges were lightly browned) and the cookies seemed to be ready. I also made 2 muffins with some of this batter and drew a beautiful pattern on the edges with whipped cream using my piping bag - that was so impressive that I had to pat myself and say, wow girl;)! Rolling these cookies was a little difficult, I guess one must be real quick and know how to roll gently yet without breaking the cookie(which happened to some of mine unfortunately). I think I'll just be making these some more times very soon to get more practice on the rolling bit of the cookie. My dad loved these. He was munching them down about 30 minutes after I'd removed 'em from the oven. He said that this biscotti is so good! Since they are quite like biscotti, I had to secretly smile in a little corner:) He's had most of them already! Thank you, this is really great!
- 2 eggs, whites and yolks separated
- 1 cup light brown sugar
- 6 tablespoons flour
- 1 cup finely chopped pecans, toasted
- 1 teaspoon vanilla
- 1⁄2 cup heavy cream, sweetened and whipped
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Grease and flour 3 large cookie sheets (I just use parchment paper).
- Beat egg whites until they form stiff peaks.
- Set aside.
- Clean mixer and beaters.
- Beat egg yolks until light yellow.
- Add sugar to the yolks and beat long and hard.
- Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
- Be gentle.
- Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
- Bake 10 to 12 minutes or until slightly browned on edges and bottom.
- Working quickly, roll each cookie into a cone.
- Cool completely.
- Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
- Refrigerate for at least 6 to 8 hours before serving.
- The unfilled cookie shells can be frozen and filled at a later date.
- My Note Below:
- A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.