This being cookie season it’s no wonder that this post is also about a family favorite, repeated year upon year since 2006 or so. This time, I attempted a slimmer version of our Oysters. That’s a hazelnut spritz sandwich cookie with a chocolate ganache filling – another sort-of invention of mine. The odd name came about the first year I did them. I didn’t grind the toasted hazelnuts fine enough, and bits of nut stuck in the dies of the cookie press. Lots of blobby, odd shapes resulted. We mated them as best we could. But the shapes and top/bottom format made the kids think of the shellfish, so the name stuck.

My original Oysters recipe is here.

Now there’s not much to be done to slim down the ganache – that’s just a strong bittersweet chocolate and cream, no sugar. Yes it has carbs, but a zero carb cookie is an asymptotic goal at best. Like the other cookies this week I subbed in the King Arthur Keto Wheat Flour for standard all purpose, and Swerve granulated (and powdered) sugar substitute for the white sugar. I generally use a bit less of the sugar sub than was called for in the unmodified recipe because I find the stuff to be sweeter than regular sugar. In addition, I ran out of granulated Swerve, and used a third of a cup of their confectioners’ substitute in place of that last half-cup of granulated. 

And there was a small complication with the hazelnuts. They were locally unobtainable here this year, although had I known at the time I would have ordered on line from a specialty nut dealer. But fortuitously I did have enough leftover from last year and stowed in the freezer to do the recipe. I’ve used leftover nuts before and have not noticed any degradation in taste or performance, provided they are brought back to room temperature before toasting, chopping or otherwise using in the recipe being prepared.

Here are the hazelnuts after being rolled around and rubbed in a clean linen dishcloth. That flakes off lots of the brown inner membrane. While in an ideal world it would be totally removed, this amount is enough to avoid too many little brown flecks in the finished cookies, and to reduce the bitterness those membranes bring.

OK. So I made the batter. To get the right consistency I needed to add lots more cream than originally specified to achieve the peanut butter-like consistency. The dough needs to be just firm enough to pick up and pat into a log to insert into the cookie press, but still quite soft. Some years even with the “full octane” version I’ve had to add more than the recipe’s 6 tablespoons of milk or cream to get there. Perhaps the flour those years was drier than usual In any case, King Arthur does warn that recipes may require additional liquid to work properly with their Keto flour. I ended up using about 9. 

I was very encouraged by the swift and easy cookie press action. One two-stop squeeze for each cookie, forming them fairly flew. Here they are unbaked.

Obviously I use one of the larger hole dies for the cookie press to avoid a repeat of “the oyster problem.”

On to actual baking. That’s where things began to be noticeably deviant from standard. Like the peanut butter cookies for this year and the two prior, these cookies sweated a lot of oil. I might have been able to reduce the shortening in them, but once a batter is mixed you can’t get it out again. They floated around on the surface of the silicon baking mat, in effect frying in that oil.

Here’s the last sheet with the stragglers. Admittedly I let that sheet go a minute or two longer than I should have – the cookies shouldn’t be that brown around the edges. And that odd man out is the last cookie – the traditional cook’s share – fashioned from the remaining bit in the cookie press that can’t make it through to true cookie form.

See those droplets on the mat? That’s fat exudate from the cookies. It’s hard to see but there’s a lake of it on the mat.

Still the cookies were cohesive and semi-attractive. Now, how did they taste?

Sadly, like the gingers, peanut butters, and chocolate chips, only a glimmer of their true selves. That ubiquitous cardboard-rye taste of the Keto flour overwhelmed the hazelnut flavor. They look ok, but to me at least they are yet another disappointment. Obviously the chocolate ganache will punch them up a bit, but that won’t happen until next week. I am delegating filling these to Younger Spawn, whose baking expertise is far in advance of mine. It’s best not to fill these too early because they do change texture as moisture from the ganache seeps into the spritz cookie.

I’m done with the slimmed portion of the cookie parade. That’s three years in a row I’ve attempted to make a less sinful cookie, and three years I’ve not been satisfied. I am afraid the answer may be not trying to re-engineer the cookie. It may be just to not make them anymore. This may well be the last year for ten types of cookies. Especially considering that the Keto flour and sugar substitute are four times as expensive as regular ingredients. Perhaps next year I will go full octane, making the originals but only as half- or quarter-batches of five types, and no longer share the largesse.