Pig Skin Cookies
4 servings
120 minutes
Pork skin cookies are a bold gastronomic experiment that combines traditions and unexpected ingredients. Historically, pork skin has been used in cooking to add rich flavor and texture to dishes. In this recipe, it transforms into an unusual base for cookies enriched with the aroma of orange zest and cognac. The crispy shell hides an surprisingly soft center with light caramel notes. Such cookies can serve as an exotic dessert for lovers of unusual flavors or a bright accent at culinary tastings. They can be served as a standalone treat or with strong tea, coffee, or even liqueur, revealing their complex flavor nuances.
1
Boil the pig skin in lightly salted water for one and a half hours until soft. Then blend in a food processor to a puree, add sugar, flour, zest, and baking powder, mix, and pour in the cognac.
- Pork skin (rind): 600 g
- Sugar: 100 g
- Orange zest: 1 tablespoon
- Cognac (brandy): 20 ml
- Wheat flour: 50 g
- Baking powder (raising agent): 5 g
2
Place the prepared dough in a pastry bag and squeeze it onto a pre-greased baking sheet with vegetable oil, either in flat rings or towers.
3
Place the baking tray in an oven preheated to 180 degrees and bake for about twenty to thirty minutes.
