This salty-sweet cookie, popular in Honduras, is a crave-worthy treat
My fondness for baked goods inspired a hobby and, eventually, a career. Throughout college, I worked in restaurants and for caterers, often experimenting on my own with the best recipes for classic Honduran cakes and cookies. I eventually moved to Miami to open a wholesale bakery, at first making French fare like baguettes and croissants for local restaurants.
show up at the table for large family gatherings , but they are still most often eaten as an afternoon snack, dunked—even soaked—in the mild, sweetened, locally-sourced black coffee. Though I love this classic combination, I set out to create a unique version of the treat that incorporates one of my favorite ingredients: chocolate. Cacao has pre-Columbian roots in Honduras, of course, and I can hardly ignore chocolate’s long association with Valentine’s Day.
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