بسكويت ساندويتش دبل كيك
هذه البسكويت المغطى بالكريمة ، المكسوة بالبندق ، هي متعة لأي محبي الكعك. جعلت مارثا هذه الوصفة على حلبة مارثا بيك 607.
يخضع أو يستسلم
هذه البسكويت المغطى بالكريمة ، المكسوة بالبندق ، هي متعة لأي محبي الكعك. جعلت مارثا هذه الوصفة على حلبة مارثا بيك 607.
يخضع أو يستسلم
Weston
27.04.2023 @ 06:49
These cream-covered, hazelnut-coated biscuits are a delight for any cake lover. Martha made this recipe on Martha Bakes 607. Makes 36 sandwiches. Ingredients: 1 1/4 cups cake flour (not self-rising), 3/4 cup Dutch-processed cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon coarse salt, 5 tablespoons unsalted butter, melted, 1 large egg, 3/4 cup packed light-brown sugar, chocolate filling for sandwiches, 1 cup hazelnuts, toasted and finely chopped. Directions: 1. In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In another bowl, whisk together butter and egg. Add sugar, and whisk to combine. Add to flour mixture, and stir with a spoon until liquid is absorbed. Transfer to a sheet of plastic wrap. 2. Divide dough into thirds; roll out each on a nonstick baking mat, and cover with plastic wrap, to 1/16-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes. 3. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line three baking sheets with parchment. Using a fork or a pastry docker, pierce dough all over. Using a 2-inch cookie cutter, cut dough into rounds. Reroll once to make 72 cookies. If dough becomes too soft, freeze until firm, then transfer rounds to lined baking sheets. Bake until cookies are set and fragrant, 9 to 10 minutes. Transfer to wire racks, and let cool. 4. Spread 2 tablespoons filling onto flat side of half the cookies, and sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving.