1/2 c Unsalted butter; no sub. 3 tb Confectioner's sugar 1 ts Vanilla extract 1 c Cake flour; sifted 1/2 c Pistachio nuts or pecans (ground) 1/2 c All-purpose flour 1/2 c Confectioner's sugar Preheat oven to 350 deg. Cream butter with elec. mixer. Add confect. sugar and beat until well mixed. Beat in vanilla, then add cake flour and ground nuts and mix well. Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up. Divide dough in half and cut each half into 12 pieces. Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie. Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter. Place cookies on ungreased baking sheets about 1 1/2 inches apart. Bake in middle of oven for about 13 minutes or until pale golden around edges. Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm. Cool cookies completely; then store in airtight containers. NOTE: * may substitute pecans for pistachios, but taste will not be the same. Source: The Christmas Cookie Book -----
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CRISPY EGGPLANT FINGERS | Eggplant fingers recipe
CRISPY EGGPLANT FINGERS EASY RECIPE *All ingredients may vary*
Cake without baking made of sponge fingers. You must try it...you will fall in love.
#SpongeFingers #Cake For this recipe you need: 180 gr. white chocolate 3-4 tbsp shredded coconut 300 ml. cream 2-3 tbsp icing sugar 40 Sponge fingers 100 ml. milk for dipping the sponge fingers
Don't hesitate to make it because is very tasty!
Crispy Eggplant Fingers
3-Eggplant 1-Egg 1tsp- salt 1tsp-blackpepper 1cup of Constarch 1cup of Breadcrumbs
CRISPY EGGPLANT FINGERS | FRIED EGGPLANT
Hi guys,
Welcome back to my channel, today's recipe is crispy eggplant fingers/ fried eggplant sticks. It's good as appetizer or snack. Try it once at home , I'm sure you'll love it.
Ingredients:
1 eggplant / brinjal 1/2 cup breadcrumbs 1 egg lightly beaten with salt 1/4 tsp. chilli powder 1/2 cup all purpose flour. 1 tbsp. steak seasoning or meat masala 1/2 tsp. salt oil for deep fry
Music:
Carefree by Kevin MacLeod
bensound.com
As always,thanks for watching! Keep safe everyone...
There is no summer without this dessert - a roulade with sponge fingers and raspberry
There is no summer without this dessert - a roulade with sponge fingers and raspberry
Ingredients: sponge fingers - 250 g (8.8 oz) milk - 200 ml (6.76 fl oz)
For the cream: milk - 500 ml (16.9 fl oz) eggs - 2 pieces sugar - 70 g (2.47 oz) starch - 60 g (2 oz) raspberry - 300 g (10.6 oz) IN THE FRIDGE 1 H whipping cream - 200 ml (6.76 fl oz) sugar - 50 g (1.76 oz) chocolate- 60 g (2 oz) IN THE FRIDGE 1 H