KAHLÚA TRUFFLE TRIANGLES
Steps:
- Make the crust 1. Position an oven rack in the center of the oven and heat the oven to 350°F (175°C). Line a 9x13 baking pan with lightly-buttered foil. 2. In a food processor, combine the flour, confectioners' sugar, and salt. Process the ingredients briefly to combine. Scatter the cold butter and vanilla over the flour mixture and process until the dough begins to form small clumps. 3. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake. Make the kahlúa truffle filling and bake the cookies 1. In a medium bowl, melt the chocolate, milk, and butter together. Whisk until smooth and set aside. 2. Beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color. Reduce the speed to low and gradually add the chocolate mixture. Beat on medium speed until well blended. 3. Pour the chocolate batter over the baked crust and spread evenly. Bake at 325°F (160°C) until the sides are slightly puffed, 30 to 35 minutes. Transfer the pan to a rack. 4. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil. 5. Using a hot knife, cut the truffle rectangle lengthwise into 1 1/2-inch strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let the truffle cookies sit at room temperature for about 5 minutes before serving.
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