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1
This recipe makes 20 flat cookies, when sandwiched together you will have ten dessert.
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Preheat oven to 225F.
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Line baking sheets with foil, then butter and flour foil.
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Combine 1 cup pecans, 3 tablespoons brown sugar, cinnamon, and salt in a food processor.
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Process finely.
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Add the 1/4 cup chopped chocolate and another 1 cup pecans.
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Chop just until nuts are coarsley chopped.
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This is about 8 pulses only.
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Remove and set aside adding in the coffee crystals at this time to the dry mixture.
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Using electric mixer, beat egg whites and cream of tartar, until soft peaks.
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Gradually add 1/2 cup brown sugar, beating until very stiff.
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This should take three to four minutes.
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Fold in the nut-coffee dry mixture.
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The crystals should not dissolve.
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Drop batter by scant tablespoons onto sheet, spacing evenly, and getting 20 cookies.
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This might take two baking sheets.
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Lightly press a pecan halve onto each cookie.
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Bake at 225 for 55 minutes, or until dry.
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If using two baking sheets and at the same time, switch racks and rotate sheets back to front for even baking.
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Cool completely on sheets.
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Transfer to wire rack to cool.
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Place one tablespoon of coffee ice cream on 1 cookie flat bottom side.
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Place second cookie flat side down on top of filling.
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Press lightly and place on a baking sheet.
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Freeze until firm, about one hour.
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Melt the last 3 ounces of chopped chocolate over simmering water, stirring until smooth.
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Remove cookies and drizzle over the now made frozen ice cream sandwiches.
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Cover and freeze.
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These can be made two days ahead of serving.
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I have also cooked down sweetened condensed milk in the can to a slice caramel and used in place of the ice cream, and serves on a plate with fresh strawberries, and a plate drizzle of strawberry sauce and fresh sprig of mint.
