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Sunday, April 08, 2007

Pruneaux & Chocolat Biscotins

Inspired by David Lebovitz' French Chocolate Macarons with Prune Filling I tried my hand at Biscotins using the liquor and some mashed prunes from my Pruneaux instead of marmalade; I also added cocoa to the flour before mixing. I used the first recipe from my previous biscotins post.

I used about 1 3/4 cups of flour and 1/4 cup cocoa to the 3 egg whites [remember these old recipes seldom contain propotions, and most officers and cooks seldom shared tips--it was way too much flour!]. In my mind I was seeing Italian-type biscotti--and these cookies were definitely dry and hard when baked. If your teeth are old like mine, I highly recommend a good soaking of the cookie in coffee or other liquid before biting and chewing. However, if you have a good cup of strong coffee and some time to savour each morsel, you will not be disappointed.

Next post: more on biscotins.

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