Mexican Chocolate Pepitaeasy prep time 26 mins | cook time 54 mins | SERVINGS 40
1/2 cup La Fe Brown Sugar
1/2 cup raw unsalted pepitas pumpkin seed kernels
4 ounces semi-sweet chocolate, chopped
1 cup unsalted butter at room temperature
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups all-purpose flour
1 egg white
1 teaspoon water
Turbinado sugar or sprinkles for decorating
Place the pepitas in a large dry skillet over medium heat and toast. Cook for around 3 minutes while occasionally stirring, while they lighten in color and pop. After cooking, cool to room temperature. Grind them down coarsely in a processor or grinder. Meanwhile, place chocolate in a bowl over simmering water, melting and stirring it until smooth. Transfer into a large bowl, cooling for 3 minutes. Add in the butter, brown sugar, vanilla, cinnamon and salt. Beat thoroughly into the chocolate.
Whisk the ground pepitas together with flour. Add to the previous mixture and beat together. Divide the result dough in half and press each half firmly together into a 7 -inch log. Wrap these logs in parchment paper and chill for at least 3 hours or overnight.
Preheat the oven to 325 F and line baking sheets with parchment paper or non-stick liners. Cut each frozen log into 2 pieces, and place the slices an inch apart on the baking sheet. Whisk water and egg white togethers, and brush the mix onto the cookies along with sugar or sprinkles. Bake for 18 minutes or until firm to the touch. Cool for 5 minutes on baking sheet and then transfer the cookies to a wire rack to finish cooling.