mercoledì 1 settembre 2010

Cantucci al fondente

In occasione di un invito montano per il pranzo di Ferragosto mi sono cimentata in una ricetta un po' culinaria un po' art&crafts da regalare agli amici...
Il tutto è realizzabile facilmente e in pochissimo tempo...









LA RICETTA:

Ingredients
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* pinch or 1/2 teaspoon of cayenne pepper
* 1 teaspoon baking soda
* 1 teaspoon salt
* 6 tablespoons unsalted butter at room temperature
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cup almonds (*can substitute with your favorite nut)
* 1/4 cup dark chocolate chips
* 3/4 cup semisweet chocolate chips
* confectioner’s sugar for dusting

Instructions
1. Whisk together flour, cocoa powder, cayenne pepper, baking soda, and salt.
2. Beat together butter, sugar, and vanilla. Once fluffy beat in eggs.
3. Mix in dry mixture until combined then add chocolate chips and almonds forming a dough.
4. Butter and flour a baking sheet.
5. Using floured hands, form dough into 2 flattered logs- 12 inches long by 3 inches wide
6. Wet hands and smooth tops of logs followed by a dusting of confectioner’s sugar.
7. Score top of dough diagonally, 1 inch apart to make cutting cooked biscotti easier later on.
8. Bake at 350 degrees for 35 minutes, biscotti will be firm to the touch. The more humid the climate the longer it will bake.
9. Cool for 5 minutes on a cooling rack
10. Move logs to a cutting board and cut biscotti diagonally where you previously scored it, place the biscotti pieces back on the baking sheet on it’s side and cook another 10 minutes. Biscotti will be dry and crispy.

Ringraziamento speciale per la ricetta a Design sponge (link nei nostri preferiti)

2 commenti:

  1. Deiziosi!!!
    Grazie per avermi aggiunta e contraccambio con piacere.. Mi raccomando ricordati di me anche qando avrai milioni di fans..
    Alessandra

    RispondiElimina
  2. Grazie!!!
    Sono solo all'inizio... Complimenti per il tuo Blog
    Ciao buona giornata
    Margherita

    RispondiElimina