CHOCO­LATE NUT BIS­COTTI

The Jerusalem Post Magazine - - FOOD -

Makes 35 to 40 cook­ies.

1½ cups flour, sifted

2 Tbsp. co­coa pow­der (if you pre­fer cook­ies to be lighter,

use only 1 Tbsp.)

½ packet bak­ing pow­der

¼ tsp. bak­ing soda

1 packet vanilla sugar

1 to 2 drops qual­ity vanilla

2 XL eggs

¼ tsp. salt

¾ cup sugar

¾ cup hazel­nuts (or pecan or wal­nuts)

¾ cup al­monds (or pis­ta­chios)

Mix all the dry in­gre­di­ents in one bowl and mix all the wet in­gre­di­ents in a sec­ond bowl. Then mix the wet and dry in­gre­di­ents to­gether. With wet hands, form two or three loaves and place on a tray that’s cov­ered with bak­ing pa­per. Bake in an oven that has been pre­heated to 180° for 35 min­utes, or un­til the mid­dle of the cake is solid to the touch, but the top is still light – they don’t need to turn brown. Re­move from the oven and let cool com­pletely.

Cut each loaf into slices that are ½ cm. or 1 cm. thick. Place slices on a bak­ing tray and bake for 20 min­utes in an oven that has been pre­heated to 150° un­til they are golden brown. Turn the pieces over and bake for an­other 15 to 20 min­utes. Let cool and then store in an air­tight con­tainer.

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