Not exact matches
Or you can do what we've done, which is take 2/3
of the
dough and bake it in a 9x15 - inch baking pan, and the
remaining third
of the
dough free - form on a baking
sheet.
Repeat with the
remaining log
of dough, making sure the baking
sheets are cool before you bake the second batch.
Roll the
remaining dough out between two
sheets of wax paper to form a rectangle slightly larger than the pan.
Remove the top piece
of parchment paper and slide the
remaining parchment paper with
dough onto a cookie
sheet.
Roll out
remaining dough between 2
sheets of parchment paper into a 12 - inch round.
Working with 1 portion
of dough at a time (keep
remaining dough in freezer), remove top
sheet of plastic wrap.
Again, take two
sheets of parchment or wax paper and roll out the
remaining chocolate
dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides
of the
dough are smooth.
Add the
remaining nut mixture then layer 10 more
sheets of dough on top, brushing with butter in between layers.
Place one
of the
sheets down on the press, put your
dough ball in the center, place the
remaining sheet on top then close the press.
Transfer round to a parchment - lined baking
sheet and chill while you roll out
remaining piece
of dough.
If
dough is soft, chill until firm enough for
remaining sheet of plastic to be removed.
Transfer round to prepared
sheet and chill while you roll out
remaining piece
of dough to another 13» round.
Transfer round to a parchment - lined baking
sheet and chill while you roll out
remaining disk
of dough to a 13» round (about 1/4» thick).
Repeat wth
remaining dough and another
sheet of parchment.
Drop 2 tablespoons
of dough onto the baking
sheet and repeat until no
dough remains.
Take the cookie
dough out, reserve 3/4 cup and press the
remaining cookie
dough on the bottom
of the prepared baking
sheet.
Repeat with the
remaining pieces
of dough to make sixteen
sheets.