Бисфеновите бисквитки с двойно шоколадово пекане
Тези бисквитки за дъвчене са без глутен – чудесно за хора с целиакия или пшенична чувствителност.
Източник: Ежедневна храна, септември 2009 г.
добив
Тези бисквитки за дъвчене са без глутен – чудесно за хора с целиакия или пшенична чувствителност.
Източник: Ежедневна храна, септември 2009 г.
добив
Nikolas
27.04.2023 @ 03:33
These gluten-free cookies are great for people with celiac disease or wheat sensitivity. Source: Daily Food, September 2009. Makes 12. Ingredients: 3 cups granulated sugar, 3/4 cup Dutch-process cocoa powder (scooped and leveled), 1/2 teaspoon coarse salt, 5 ounces chopped bittersweet chocolate, 1 1/2 cups chopped pecans (or other nut), 4 large egg whites, room temperature. Instructions: 1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir until just incorporated (do not overmix). 2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined baking sheets. Bake until cookies are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (Store in an airtight container for up to 3 days.)