November 7: National Bittersweet Chocolate with Almonds Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baci di Dama *
Categories: Five, Cookies, Nuts, Snacks, Chocolate
Yield: 6 Servings
1/2 c Thin sliced almonds
3/4 c Granulated sugar
1 c All-purpose flour
1/3 c Unsalted butter; room temp
1/4 c Bittersweet dark chocolate;
- melted
* Checkered Cookies in the Style of Piemonte
Recipe courtesy Mario Batali
Preheat the oven to 350ºF.
In the bowl of a food processor, combine the almonds, sugar,
flour and butter. Pulse lightly until the almonds are ground
and the mixture is homogenous. Place the mixture in a mixing
bowl.
Using a tablespoon, place small scoops of the mixture on a
lightly greased baking sheet, separating each scoop by at
least 1" on all sides. Use the tips of your fingers to
gently flatten the tops of each scoop. Bake for 10 to 12
minutes. Remove from the oven and let cool to room
temperature.
Once the cookies have cooled, gently melt the chocolate in
the bowl of a bain-marie (a stainless steel bowl fitted over
a saucepan of simmering water s that the bowl just touches
the water). Remove the melted chocolate from the heat.
Carefully pour or spoon a bit of melted chocolate on the
tops of half the cookies. If the tops are not flat enough,
simply spoon the melted chocolate on the sides of the
cookies that were face down during the cooking process. Use
the remaining cookie halves to form the other half of the
cookie "sandwich," pressing gently so that the chocolate
adheres to both sides of the sandwich. Let rest until the
chocolate has cooled, holding the cookies together.
Serves: 6 servings
From:
http://www.foodnetwork.com
Uncle Dirty Dave's Archives
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