These crispy breakfast cakes will last up to a month. Source: Martha Stewart Living, October 1994. Makes about 7 dozen. Ingredients: 1 1/2 cups all-purpose flour, 1 1/2 cups yellow cornmeal, 3/4 cup light brown sugar, 1 1/2 tablespoons finely grated lemon zest, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 large eggs, lightly beaten, 1 teaspoon vanilla extract, 1/4 pound whole, skin-on hazelnuts (about 3/4 cup), 1/2 cup golden raisins. Directions: 1. Preheat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper. 2. In a mixing bowl, combine flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended. 3. In a small bowl, whisk together 1/2 cup water, eggs, and vanilla and stir into flour mixture; dough will be sticky. Stir in hazelnuts and raisins. 4. Divide dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long and 2 inches wide. Place logs 2 inches apart on prepared baking sheet. Bake until logs are firm and golden brown on bottom, about 45 minutes. Remove logs from baking sheet and cool on a rack for at least 30 minutes. 5. Using a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place slices in a single layer on a clean baking sheet (youll probably need 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool biscotti completely on a wire rack before serving. Store in an airtight container.
Danish: Disse sprøde morgenmadskager vil holde op til en måned. Kilde: Martha Stewart Living, oktober 1994. Opskriften giver cirka 7 dusin. Ingredienser: 1 1/2 kopper universalmel, 1 1/2 kopper gul majsmel, 3/4 kop lysebrunt sukker, 1 1/2 sp
Abram
27.04.2023 @ 15:45
These crispy breakfast cakes will last up to a month. Source: Martha Stewart Living, October 1994. Makes about 7 dozen. Ingredients: 1 1/2 cups all-purpose flour, 1 1/2 cups yellow cornmeal, 3/4 cup light brown sugar, 1 1/2 tablespoons finely grated lemon zest, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 large eggs, lightly beaten, 1 teaspoon vanilla extract, 1/4 pound whole, skin-on hazelnuts (about 3/4 cup), 1/2 cup golden raisins. Directions: 1. Preheat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper. 2. In a mixing bowl, combine flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended. 3. In a small bowl, whisk together 1/2 cup water, eggs, and vanilla and stir into flour mixture; dough will be sticky. Stir in hazelnuts and raisins. 4. Divide dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long and 2 inches wide. Place logs 2 inches apart on prepared baking sheet. Bake until logs are firm and golden brown on bottom, about 45 minutes. Remove logs from baking sheet and cool on a rack for at least 30 minutes. 5. Using a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place slices in a single layer on a clean baking sheet (youll probably need 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool biscotti completely on a wire rack before serving. Store in an airtight container.
Danish: Disse sprøde morgenmadskager vil holde op til en måned. Kilde: Martha Stewart Living, oktober 1994. Opskriften giver cirka 7 dusin. Ingredienser: 1 1/2 kopper universalmel, 1 1/2 kopper gul majsmel, 3/4 kop lysebrunt sukker, 1 1/2 sp