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British
recipes
Travel to
Great Britain |
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Italian
recipes
Chocolate
recipes
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Chocolate
recipes |
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Pistachio ginger shortbread
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Biscotti
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- 75 GRAM SUGAR
- 100 GRAM BUTTER, cold in cubes
- 60 GRAM SEMOLINA
- 140 GRAM FLOUR
- 2 TBSP PRESERVED
GINGER, chopped
- 50 GRAM PISTACHIOS, chopped
- 25 GRAM CHOCOLATE
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- 100 GRAM CHOCOLATE, chopped
- 200 GRAM SELF RAISING FLOUR
- 4 EGGS
- 100 GRAM BUTTER
- 150 GRAM SUGAR
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Mix the sugar, butter (keep a few cubes behind) semolina and
flour and knead well to a dough. Add the ginger and the pistachios towards
the end of the process. Roll out the dough and cut in rectangles. Bake
the shortbread 20 minutes at 190 degrees
Celsius. Allow them to cool down.
Melt the chocolate with the remaining butter in the microwave and drizzle
this over the cookies.
Go to the shortbread page for various
delicious shortbread recipes.
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Beat the butter with
the sugar for a few minutes. Add the eggs one by one, keep beating.
Stir in the flour and the chocolate. Make two rectangular shapes of
batter on a sheet of waxed paper and refrigerate half an hour. Bake
them 25 minutes at 175 degrees Celsius.
Slice the cake immediately in thin slices, put the slices on their side
on a sheet of waxed paper. Bake 7 minutes at 150 degrees, turn them
and bake 7 minutes more.
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