Få den uimodståelige crunch af traditionelt to-bages biscotti fra en enkelt hurtig stint i ovnen ved at skubbe dejen i bithøjder. Disse poppers har den samme silkeagtige chokolade dukkert som klassikerne sælges i kaffebarer, men tilbyder overraskende add-ins (tænk grapefrugtskal og krydsede kokosnød).
Kilde: Martha Stewart Living, januar / februar 2014
As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Danish to English.
Get the irresistible crunch of traditional two-baked biscotti from a single quick stint in the oven by pushing the dough into bite heights. These poppers have the same silky chocolate dip as the classics sold in coffee bars but offer surprisingly add-ins (think grapefruit zest and shredded coconut). Source: Martha Stewart Living, January/February 2014 2 hours 5 minutes 50 minutes Makes 100 bite-size cookies Total time Prep Yield Ingredients 1 1/4 cups unbleached all-purpose flour 1 1/4 cups fine cornmeal 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 stick unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1 1/2 cups sweetened shredded coconut 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits) 11 ounces bittersweet chocolate, finely chopped Confectioners sugar for sprinkling Directions 1. Whisk together flour, cornmeal, baking powder, and salt. 2. Cream butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest, and 5 ounces chocolate until evenly distributed. 3. Drop heaping teaspoons of dough 1 inch apart onto parchment-lined baking sheets. Sprinkle tops with confectioners sugar. Chill 30 minutes. 4. Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks. 5. Melt remaining chocolate in a bowl set over a pot of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scraping excess against bowls edge and set on parchment-lined baking sheets. Chill until chocolate is set, about 30 minutes. The dipped cookies can be stored in a single layer in a cool place for up to a week.
27.04.2023 @ 03:53
As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in Danish to English.
Get the irresistible crunch of traditional two-baked biscotti from a single quick stint in the oven by pushing the dough into bite heights. These poppers have the same silky chocolate dip as the classics sold in coffee bars but offer surprisingly add-ins (think grapefruit zest and shredded coconut). Source: Martha Stewart Living, January/February 2014 2 hours 5 minutes 50 minutes Makes 100 bite-size cookies Total time Prep Yield Ingredients 1 1/4 cups unbleached all-purpose flour 1 1/4 cups fine cornmeal 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 stick unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1 1/2 cups sweetened shredded coconut 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits) 11 ounces bittersweet chocolate, finely chopped Confectioners sugar for sprinkling Directions 1. Whisk together flour, cornmeal, baking powder, and salt. 2. Cream butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest, and 5 ounces chocolate until evenly distributed. 3. Drop heaping teaspoons of dough 1 inch apart onto parchment-lined baking sheets. Sprinkle tops with confectioners sugar. Chill 30 minutes. 4. Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks. 5. Melt remaining chocolate in a bowl set over a pot of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scraping excess against bowls edge and set on parchment-lined baking sheets. Chill until chocolate is set, about 30 minutes. The dipped cookies can be stored in a single layer in a cool place for up to a week.