Ingredients: 1/2 teaspoon aluminum free baking powder,2 ounces bittersweet chocolate, chopped,2 candy canes, crushed,1 cup organic evaporated cane sugar,1 1/4 cup PLUS 1 tablespoon organic evaporated cane sugar,1/3 cup cocoa powder (Pernigotti),3 large organic egg whites, room temperature,3 large organic eggs,1/4 teaspoon peppermint flavor (Simply Organic brand),1/2 teaspoon kosher salt,1/2 cup palm shortening (Spectrum Organics),1/2 cup organic white rice flour,4 ounces semi-sweet chocolate, chopped,1/4 cup sorghum flour,1/4 cup tapioca starch,2 teaspoons vanilla paste (Nielsen Massey),1/4 cup PLUS 1 tablespoon water,1 teaspoon ground espresso
- Preheat oven to 375 F.For the pies:Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat.In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening.When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat. Make sure your bowl does not touch the simmering water. The more you stir the shinier your cookies will be.When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed. Set aside to cool a few minutes.Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso. Set aside.In another bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
- Whisk the melted chocolate into the sugar/egg mixture.
- Add the flour mixture, whisk. Only whisk until blended, over-mixing can affect the texture of the pies.Line 2 baking sheets with parchment paper, no need to grease the paper.Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.