• 36servings
  • 20minutes
  • 133calories

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Ingredients Jump to Instructions ↓

  1. 4 (1 ounce) squares semisweet chocolate

  2. 1 (1 ounce) square unsweetened chocolate

  3. 2 cups shortening for frying

  4. 1 cup garbanzo beans, drained and pureed

  5. 1 cup white sugar

  6. 1 teaspoon ground cinnamon

  7. 1/4 cup pureed dates

  8. 3/4 cup ground walnuts

  9. 3 eggs

  10. 1/4 cup melted shortening

  11. 2 1/2 cups all-purpose flour

  12. 1/4 cup white sugar

  13. 1/4 teaspoon salt

  14. 1/3 cup confectioners' sugar for dusting

Instructions Jump to Ingredients ↑

  1. Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.

  2. In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.

  3. In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.

  4. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.

  5. Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.


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