It’s another month of Daring Baker deliciousness. This month, we had a choice between Armenian Nazook or Nutmeg Cake (or both!). Since I wasn’t sure how much time I’d have, I opted for cookies only (they’re easier to give away at work). So here we have it: NAZOOK!
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.
I had a lot of fun with this recipe, mostly because of the dough. I have historical issues with dough, mostly because I’m impatient and a bit of a lazy baker. But this dough was nice and simple: mix ingredients, knead in the mixer, toss in the fridge. Somehow I wasn’t even required to let the yeast set up in warm water to let the yeast start to bubble; it was really pretty perfect for my ADD-style baking.
The filling was pretty interesting to. In fact, I was a little skeptical – it contains equal parts flour and sugar, 1 1/2 cup each. I thought it was sort of weird that there’d be so much flour in a filling; wouldn’t it taste bland? But I was wrong! In fact, I definitely munched on some of the filling while I was spreading it over the dough. The flour significantly tones down the sweetness of the feeling and makes it easily munch-able and makes the cookies dangerously delicious. Plus they’re small and almost bite-sized, which means they lend themselves even further to snacking. BUM BUM BUUUUUM.
Typically I’m a soft-cookie type of girl, but these nazook are ones I’m wiling to make exceptions for. They’re super crumbly (so make sure you have a napkin!), but the dough is rich an the filling sweet; I heard it compared to shortbread and I think I agree. Except not-crappy shortbread. Delicious shortbread.
This is clearly going to become a quick favorite. Mine came out a bit lumpy instead of with clean, straight cuts (anybody know why?) but even so they were awesome. I highly recommend giving it a try!
Find it Here!