Christmas Cookies In Cadiz, Spain
Cádiz was magical when we visited the week before Christmas. The old town consists of many broad plazas bordered by great churches and historical mansions. As we strolled through the maze of narrow lanes that connect the open squares, we walked past buildings and trees that were brilliantly illuminated, making it look like an enchanted wonderland. The palm trees wrapped in sparkling lights reminded us that we were on the shores of the Mediterranean, for the city has always been one of the most important ports in Europe.
Cádiz claims to be the oldest city in Europe, for it was established as a trading post by Phoenician sailors more than three millennia ago. It has been continuously occupied since then, being inhabited in turn by Greeks, Romans and Arabs. Under Spanish rule it was the gateway to the Americas and Christopher Columbus set sail from Cádiz on several of his voyages. The English attacked the city in the 16th century and succeeded in burning much of it. Fortunately this turbulent history is in the distant past, and Cádiz is now one of the most visited tourist destinations in Spain.
Cádiz Cathedral is one of the most popular sights in the city, a great neoclassical building built in the early 17th century to replace the older medieval church that was destroyed in the English raid. When we visited it was decked out in lights and surrounded by the bustling stalls of a Christmas market, with signs cheerfully proclaiming Feliz Navidad!
Cádiz also has a strong Andalusian heritage, for it was under Moorish rule for over five centuries. The narrow winding lanes, whitewashed buildings, hidden courtyards, tiled pools, and symmetrically laid out gardens, all reminded us of its Arab traditions. Local gastronomy remains infused with Moorish flavours, particularly in its use of spices, honey, and almond-based desserts.
Come to Cadiz to also taste its incredible variety of seafood preparations that reflect its storied heritage. We were recommended a tiny restaurant where all the locals eat and left all menu decisions to our host. He plied us with fresh clams, mussels and fish served in a variety of delicious sauces until we could eat no more and then he brought out the perfect cookie to end our meal on a sweet note! Not too sweet, with the earthy undertones of sesame paste, the cookie was a great way to wind up our dinner.
This cookie combines the depth and nuttiness of tahini and the crunch of pistachios with the bittersweet edge of chocolate and is easily the best chocolate chip cookie we have ever eaten! Here’s the recipe below.
Some tips to achieve the perfect cookie: It is best to chill the dough for at least 6-8 hours so that it becomes less sticky and easier to handle. Scooping out the cookie dough before chilling makes it easier to shape before popping it into the oven. Use a 1/4 cup measuring cup to scoop your cookies for large sized ones or use an ice cream scoop for smaller cookies. They tend to flatten out and become thinner and bigger as they bake. Scatter some additional pistachios over top right after the cookies come out of the oven for a brighter greener look. Add some ground cinnamon or cardamom for that haunting aroma!
Tahini Pistachio Chocolate Cookies
1/2 cup each: softened unsalted butter, tahini, brown sugar, granulated sugar
2 large eggs
1 tsp Vanilla extract
1 cup + 2 tbsp all purpose flour
1/2 tsp each: baking soda, baking powder
1 1/2 cups semi sweet or bittersweet chocolate chips
1/2 cup roughly chopped pistachios
4 tbsp slivered pistachios for garnish
Place butter, tahini and the two sugars in large mixing bowl. Using a hand blender, blend until lightened in colour and fluffy, about 2-3 min.
Add eggs and vanilla, blend again until well mixed and light, about 2-3 min.
Add flour, baking soda and baking powder, blend on medium low speed until combined. Scrape out dough from the mixer blades.
Fold in the chocolate and chopped pistachios with a spatula.
Scoop dough into about 15 large portions, placing them on a parchment lined baking tray.
Lightly cover and refrigerate dough for 6-8 hours or longer.
When ready to bake, preheat oven to 325F. Line another large baking sheet with parchment.
Loosely shape the chilled dough into balls and divide equally between the two baking trays, placing them 3 inches apart. Gently press the slivered pistachios onto tops of cookie balls.
Bake for about 13 - 15 min, until cookies flatten, edges brown lightly but centers are still pale and soft.
Cool 15 min before eating and store remaining cookies in an airtight container.
Makes about 15 cookies
