To the very best of my limited knowledge, Sušvenkové cokoládové z dvojiho tēvsta is Czech for “chocolate cookies of doubled dough,” or a close approximation thereof. Here’s what I like: A recipe that uses all the yolks, and exactly the same number, of the eggs from which it requires the whites, in a sensible waste not, want not fashion. And regardless of the meaning (or spelling, for that matter — still not sure that is quite right) of its name, this recipe for hazelnut meringue squares does precisely that.
These squares have a cookie base of butter, sugar, vanilla, egg yolks and cocoa topped with a meringue lightly scented with cinnamon and loaded with ground, toasted hazelnuts. Garnished with a whole blanched hazelnut on top, they are baked in a 9″ by 13″ cake pan and then cut into 24 rich, delicious squares.
Well, I think they are delicious. Kate thinks they taste like Nutella and that that’s a good thing. Bruce also thinks they taste like Nutella, but for him? That’s a negative. Oh well.