| 31. | Store peels in airtight container with wax paper between layer.
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| 32. | Cool, wrap in wax paper, then wrap in aluminum foil.
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| 33. | Place triangles in single layers between sheets of wax paper.
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| 34. | Wrap in foil or wax paper and chill 1 hour.
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| 35. | Line bottom with a round of parchment or wax paper.
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| 36. | Reserve 2 tablespoons cocoa powder on wax paper; set aside.
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| 37. | Sprinkle remaining 1 teaspoon sugar on sheet of wax paper.
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| 38. | Cover the pan with wax paper and bake 15 minutes.
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| 39. | Turn the dough out onto a sheet of wax paper.
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| 40. | Remove from heat and drop by tablespoonfuls onto wax paper.
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