Monday, November 29, 2010

winter winds

as lc said; sorry but i'm stuck in the woods. literally. no driverslicense and lousy bus-connections makes herbert all work and no play. too further spoil my return to civilization my hometown has been struck with a parasite in the drinking water so i'm not sure i want to risk giong home...

enough with the whining. it's a winter wonderland, on a clear day the temperature crawls down to below 20 celcius.


coconut-tops and even more biscotti- this time with chocolate

coconut-tops are a go-to cake in sweden, like spongecake or shortbread. i used this recipe.

oven 175 degrees celcius
50 g butter/margarine
2 eggs
1 dl granulated sugar
5,5 dl coconut shavings
1 tblsp white rum
 
chocolate 70%

melt the butter and stir in with the rest of the ingredients. let the batter rest for about 10 min. by using two teaspoons (or tablespoons) distribute the batter on a bakingparchment, making little top-shapes. bake for 15 minutes in the middle of the oven. let the cakes cool in the fridge. when they're cool melt some chocolate and dip the bottom (and perhaps on top?) in chocolate.


chocolate-biscotti

 oven 225 degrees
100g softened butter/margarine
1 dl granulated sugar
2 eggs
2 dl chopped almonds
0,5 dl cocoa powder
2 tblsp vanillasugar
3,5 dl flour
1 tsp bakingpowder

beat butter and sugar "fluffy" with a electrical blender (yeah, i know. wierd sentence but you know what i mean). mix in the rest of the ingredients and let rest in the fridge. divide the batter in three parts and make three rolls. place on bakingsheet with parchment and bake for about 10 min. while still warm, cut diagonal pieces about 1-2 wide. let dry in a 100 degree oven for aprox 1 hour. now i was to impatient and didn't let my biscotti dry enough so they where kind of chewy in the middle... so a word of wisdom- if the cakes are still soft, let them dry a bit longer. also, i think mixing in chocolat chips in the batter whould be kinda wonderful. just sayin'.

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