Gianduja Cubes

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Gianduja (pronounced john-du-ya), a creamy mixture of toasted ground almonds and hazelnuts and chocolate, is often used in French, Italian and Swiss confectionery. In this recipe, a thin layer is spread over a thin layer of dacquiose before it is cut into small squares. Gianduja's rich flavor and creamy texture contrast wonderfully with the dacquiose, which is simply a crisp, nutty meringue.

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  • 2

Ingredients

  • DAQUOISE
  • 3 ounces unblanched almonds, toasted and finely ground
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup (about 4 large) egg whites
  • 1/3 cup sugar
  • 1/2 teapoon almond extract
  • GIANDUJA FILLING
  • 2 ounces swmisweet chocolate, finely chopped
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 ounces blanched almonds, toasted
  • 2 ounces hazelnuts, toasted and most skins removed
  • 1/2 cup powdered sugar
  • DECORATION
  • 1/4 cup powdered sugar
  • 24 hazelnuts, toasted and skins removed

Preparation

Step 1

1. Adjust the oven rack to the lower third of the oven and preheat the oven to 350°F. Line a 12- x 15 ½- x ½-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end of the pan. Grease the foil, then flour it, tapping off the excess flour.
2. Dacquoise: Combine the ground nuts and ¼ cup sugar with the flour in a small bowl; set aside.
3. Using an electric mixer with the whisk attached, whip the egg whites in the mixer bowl at medium speed until foamy, about 30 seconds. Add the ½ cup sugar and continue whipping until soft, glossy peaks form, about 2 to 3 minutes. Add the almond extract toward the end of the whipping. Sprinkle the nut mixture over the meringue and fold the two together just until incorporated.
4. Spread the batter evenly over the baking sheet. Bake for 20 to 25 minutes, or until light brown and crisp. Remove from the oven. With a thin-bladed knife, release the edges of the dacquoise sticking to the baking sheet. Pull up on the foil overhangs to loosen the foil from the bottom of the baking sheet. Using a small paring knife, trim the top edges of the dacquoise to make the surface level.
5. Place a second baking sheet on top of the dacquoise, invert the dacquoise on it, lift off the top baking sheet and carefully peel the foil from the dacquoise.
6. Gianduja filling: Melt the chocolates in a bowl set over simmering water. In the bowl of a food processor, blend the nuts with the sugar to form a thick paste, about 4 minutes. Add the chocolate to the nut paste, and process just until the mixture is combined and smooth. Spread evenly over the dacquoise in a very thin layer.
7. Before the creamy topping sets up, using a ruler and a paring knife, cut the cookies into nine strips 1 ½-inches wide and 11 ½-inches long. Using a long, metal spatula, lift the strips to form 3 stacks of three strips each on a clean baking sheet. If a strip breaks, just press it back together. Breaks will not be apparent when you serve the finished pastries. Crumble the dacquoise trimmings into crumbs and sprinkle them over the sticks.
8. Set the stacks, on the baking sheet, in the refrigerator for 10 minutes only, so that the layers stick firmly together and absorb moisture from the filling to make cutting easier and neater.
9. Decoration: Lightly sift the powdered sugar over the strips. Cut into 1 ½-inch squares, cutting straight down through the layers with a sharp knife and wiping the knife clean before each cut. Press a whole hazelnut on the top of each square.
10. Serve at room temperature the same day they are baked.

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