Melting Moments Almond Cookies Episode 499
Melting Moments Almond Cookies Episode 499
Resipi ni Kak Zaidah pernah mengajar dulu masa tahun 90an.. Resipi lama dari tahun 80an lagi. Sedap sangat. Raya Haji nak dekat ni.. Jom kembalikan nostalgia lama dengan resipi biskut legend ni.. Jangan lupa share ye!
Bahan-Bahannya :
220g Butter
200g Tepung Gandum
60g Tepung Jagung
40g Gula icing
50g Badam nib
1tsp Vanilla
Sedikit gula icing untuk hiasan
Selamat Mencuba!
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Chocolate Hazelnut Biscotti - HandMade | Christine Cushing
I show you how to make the best chocolate biscotti handmade with extra virgin olive oil that makes them crisp but tender. Filled with hazelnuts these hand made Italian cookies are a classic combination of cocoa and hazelnuts. See why it's important to bake them twice and how to perfectly slice them. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE HAZELNUT BISCOTTI
1 1/4 cup all purpose flour (300ml)
1/3 cup cocoa powder (80 ml)
2 tsp. baking powder (10 ml)
pinch salt
grated zest of ½ orange
1 cup sugar (250 ml)
1/3 cup extra virgin olive oil (80ml)
2 large eggs
1 tsp. pure vanilla extract (5 ml)
1 cup whole hazelnuts(250 ml)
Instructions:
Preheat oven to 325 degrees F.
2. Line a large baking sheet with parchment.
3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add hazelnuts.
4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well.
6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
7. Bake for 25-30 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp.
Makes about 40 biscotti
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#ChocolateBiscotti #biscotti
CHOCOLATE & HAZELNUT COOKIES
RECIPE :
*********
RECIPE
MAKES 12
75g hazelnuts
50g unsalted butter
pinch of salt
100g sugar
2 1/2 tablespoons of cocoa powder
3 tablespoons of double cream
2 large egg whites (or three medium)
40g plain flour
2 teaspoons of almond essence (or rum)
75g white chocolate
Preheat the oven 180C
Bake the hazelnuts for 10mins in moderate oven. Remove, remove any skin (by pl;acing the hazelnuts in a tea towel and giving them a rub)
Take half of the hazelnuts an chop them finely (preferably in a processor or chopper)
Add the butter in processor and beat until light in colour,. Add salt, cocoa powder, egg whites , sugar and flour. Add almond essence or rum. Add the half of hazelnuts that were processed finely and mix well.
Pace a piece of greaseproof paper on a flat tray. Place a tablespoon of mixture on baking paper and sprinkle with 2nd batch of chopped hazelnuts Bake in moderate oven for 7-8mins.
Remove and allow to stand for 1-2 mins before transferring to cooling rack.
Make sure that there is a piece of greaseproof paper underneath the cooling racks.
Melt the white chocolate in a bowl over simmering water or place the bowl and melt in the microwave for 30-40secs. (keep an eye on it. It will look like it hasn’t melted but when removed form microwave you will see that it has) If it’s too hot , allow it to cool down for a few minutes.
Take a small glad wrap bag / sandwich bag and nip only one of the bottom corners just slightly. Add some chocolate in the bag and controlling the flow with your hands decorate the cookies with a drizzle effect.
Enjoy
Piping Hazelnut Butter Cookie
2 Way Cookies | Hazelnut Cookies | Butterscotch Cookies
#cookies #dessertcookies #cookierecipe
Hazelnut Cookies
Servings - 3 - 5
INGREDIENTS
Hazelnuts - 80 grams
All purpose flour - 200 grams
Cocoa powder - 30 grams
Dark chocolate chips - 100 grams
Baking powder - 1 1/2 teaspoons
Butter - 130 grams
Powdered sugar - 75 grams
Powdered brown sugar - 75 grams
Eggs - 2
Vanilla extract - 1 teaspoon
Melted chocolate - 150 grams
PREPARATION
1. Take a pan, add 80 grams hazelnuts and dry roast for 3 - 5 minutes on medium heat until it turns golden brown in color.
2. Remove it from heat.
3. In a mixing bowl, add 200 grams all purpose flour, 30 grams cocoa powder, 100 grams dark chocolate chips, 1 1/2 teaspoons baking powder and mix it well.
4. In a another mixing bowl, add 130 grams butter and whisk it well.
5. Then, add 75 grams powdered sugar, 75 grams powdered brown sugar and mix it well.
6. Now, add 2 eggs one by one and mix it well.
7. Add 1 teaspoon vanilla extract, 150 grams melted chocolate and whisk it well to make it thick.
8. Now, add the prepared flour mixture in it and mix it well to make a thick batter.
9. Take out a scoop from it and place it on a baking tray.
10. Preheat the oven to 350°F/180°C. Bake for 25 minutes.
11. Remove it from oven and allow it to cool.
12. Serve.
Butterscotch Cookies
Servings - 3 - 5
INGREDIENTS
All purpose flour - 250 grams
Butterscotch chips - 150 grams
Baking powder - 1 1/2 teaspoons
Butter - 130 grams
Powdered sugar - 100 grams
Powdered brown sugar - 100 grams
Eggs - 2
Vanilla extract - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 250 grams all purpose flour, 150 grams butterscotch chips, 1 1/2 teaspoons baking powder and mix it well.
2. In a another mixing bowl, add 130 grams butter and whisk it well.
3. Then, add 100 grams powdered sugar, 100 grams powdered brown sugar and mix it well.
4. Now, add 2 eggs one by one and mix it well.
5. Add 1 teaspoon vanilla extract and whisk it well.
6. Now, add the prepared flour mixture in it and mix it well to make a thick batter.
7. Take out a scoop from it and place it on a baking tray.
8. Preheat the oven to 350°F/180°C. Bake for 25 minutes.
9. Remove it from oven and allow it to cool.
10. Serve.
Nik Sharma's Spicy Chocolate Chip Hazelnut Cookies | Genius Recipes
This chocolate chip cookie recipe began with Nik Sharma's affection for Nutella—which he discovered after moving from Bombay to Cincinnati for grad school—and ends with a one-bowl, crisp-chewy cookie that happens to be gluten-free. SUBSCRIBE TO FOOD52 ►►
Makes: 1 dozen cookies
Prep time: 30 min
Cook time: 15 min
Ingredients
2 cups (165g) hazelnut meal or flour (see note below)
1 cup (200g) packed jaggery or muscovado sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper (see note below)
1/4 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon hazelnut extract or vanilla extract
1/2 cup (75g) chopped bittersweet chocolate (70%)
1/3 cup (55g) chopped crystallized ginger
FULL RECIPE ►►
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