1 hour, 15 minutes
makes about 1 1/2 dozen cookies
Crisp and chocolatey, these cookies are perfect with a cup of espresso or a glass of Vin Santo. They also make a great garnish for ice cream and custard desserts.
1/4 cup plus 2 teaspoons unbleached all-purpose flour
1/3 cup confectioners sugar
3 1/2 teaspoons unsweetened cocoa powder
2 tablespoons heavy cream
1 large egg white
1 1/2 tablespoons unsalted butter, melted
Pinch fine salt
Special equipment: parchment paper; 2 round-handled wooden spoons
Heat oven to 400º with rack in middle. Line a baking sheet with parchment paper. Suspend 2 round-handled wooden spoons between 2 mixing bowls.
In a medium bowl, whisk together flour, sugar, cocoa powder, cream, egg white, butter and salt. On baking sheet, spread 1 level teaspoon batter into 4-inch round. Repeat to make 4 rounds, spacing rounds 2 to 3 inches apart.
Bake until cookies are set, about 4 minutes. Remove from oven and quickly, using a spatula, transfer 1 cookie to 1 spoon handle, wrapping cookie around handle. Repeat with remaining cookies. Work quickly; as cookies cool they become brittle. If cookies cool and start to crack as you roll, return to baking sheet and briefly reheat in oven. When cookies are cool and dry, 1 to 2 minutes, slide off handles and set aside.
Remove parchment from baking sheet. Run baking sheet under cold water, then dry thoroughly. Return parchment to baking sheet and repeat with remaining batter.