Chimneysweeps

A cookie called a “Chimneysweep” captured my imagination a couple of months ago. Its name conjured up memories of Dick Van Dyke as Bert, dancing atop roofs in Mary Poppins and made me smile. My happiness continued after I baked a batch of Chimneysweeps and tasted them. They were chewy and chocolate-y, resembling brownies in the depth of chocolate and the crunch of toasted nuts.

Chocolate Macaroons

I was surprised that this recipe contained absolutely no butter or flour. A type of chocolate macaroon, the Chimneysweep’s base is instead built with finely ground almonds, egg whites, and less than a cup of sugar.

Making the Chimneysweeps

In “Chim Chim Cher-ee,” Bert sang, “I choose me bristles with pride, yes, I do/A broom for the shaft and a brush for the flue…” Like Bert’s bristles, almonds play various roles in these cookies. First, the food processor helps to meld finely ground nuts with sugar and egg whites.

Second, a small amount of almonds is roasted until golden and then chopped. These tidbits will add crunch and flavor to the cookie.

But almonds aren’t the only stars.  Chocolate has a signature role in making these cookies special. I melted the bittersweet chocolate easily in the microwave, stirring after each 15 second session.

After the food processor has mixed the dough enough, I stirred in the melted chocolate along with unsweetened cocoa powder and the toasted, chopped almonds.

Finally, a single blanched almond is perched in the middle of each cookie, providing a chimney for each sweet treat.

Fit for Company

I found this recipe in an article entitled, “Swedish Delights” in the October 1986 issue of Bon Appétit. Lena Cederham Birnbaum, a recipe developer and later food editor for the magazine, presented a variety of cakes, pastries, and cookies that she learned to love while growing up in Sweden. In her article she explained that Swedes frequently welcome guests with the tradition of the kaffebord (literally, a coffee table).   A typical kaffeboard will involve a spread of from 7 to 12 desserts, ranging from yeasted sweet breads to filled cakes to cookies. Guests are encouraged to try all of the treats while drinking fresh, strong coffee.

I think a plate of Chimneysweeps would make any guest feel welcome. They almost make me hear Bert singing, “When you’re with a sweep you’re in glad company!”

Chimneysweeps

Sunnyside Cook

Dawn Dobie

Chewy, chocolate treats inspired by Scandinavia

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 24 cookies

Ingredients

  

• 1 cup blanched almonds
• 2/3 cup sugar
• 2 egg whites
• 3 ounces bittersweet or semisweet (not unsweetened chocolate) --melted and cooled (see below)
• 1/4 cup blanched almonds toasted and chopped (see below)
• 1 tablespoon unsweetened cocoa powder
• 24-30 whole blanched almonds

Instructions

 

• To toast the 1/4 cup of blanched almonds, heat them in a small skillet over a medium low heat for 5 or more minutes, stirring from time to time. When the almonds are golden brown and fragrant, remove them from the heat and transfer to a bowl. When cool, chop almonds.
• Break the bittersweet or semisweet chocolate into small pieces. Microwave in 15 second bursts, stirring after each time, until the pieces are warm and beginning to melt. Stir the melting pieces until the chocolate is smooth. Set aside to cool slightly. (You can also melt the chocolate in a glass bowl set over a pot of simmering water.)
• Position rack in oven’s center and preheat to 325 degrees.
• Line baking sheets with parchment paper. Lightly butter the parchment.
• Using a food processor, finely grind the 1 cup of blanched almonds with 2 tablespoons of the sugar. Add one egg white to the processor bowl and blend for 10 seconds. Add half of the remaining sugar and process another 10 seconds. Scrape down bowl. Add second egg white and process 10 seconds. Add remaining sugar and process 10 seconds. Transfer mixture to a medium bowl.
• Mix in melted chocolate, cocoa, and chopped 1/4 cup of almonds. Mix well to incorporate all ingredients. Batter will be quite thick.
• Using a 1 tablespoon scoop, set rounds of dough on prepared baking sheets. (If you don’t have a scoop, drop batter by tablespoonfuls onto prepared sheet and shape into 1 1/4 inch diameter rounds with moistened fingers.) Cookies should be about 1 1/2 inches apart on the sheet. Insert a whole blanched almond, pointed end up, into the center of each cookie.
• Bake until cookies are dry and just firm on the outside, but still soft in the center, about 12-15 minutes. Remove from oven. Allow to sit for one minute on baking sheet, then transfer cookies to cooling rack.

Notes

Depending on the size of the cookies, the recipe may yield 24-30.

Adapted from Lena Cederham Birnbaum in Bon Appétit (Oct 1986)