torek, 21. julij 2015

Espresso Shortbread Cookies / Kavni piskoti


“It doesn't matter where you're from - 
or how you feel... 
There's always peace 
in a strong 
cup of coffee.” 

― Gabriel Bá, Daytripper

I know there are many people who don't like sweets with coffee, but still drink coffee. I know, because I have asked people around me, if they like desserts with espresso. Then here we are also those who do not drink coffee, but love to eat it in desserts.

I don't think I would explore so many different recipes if I wouldn't write this blog. I would also not learn anything regarding food styling and photography. And I would not have accumulated a huge collection of cups, decor, fabric napkins ... and people wouldn't buy me things I can use in my photos, for my birthday…like Truffles bought me this cup with polka dots during our family vacation in Gmunden.

Therefore, it is very nice when you have a quality espresso at home and you use in the recipe that you've never tried before, you don't know  the taste and you can't wait to try it, when you peek into the oven and all that wonderful scent spreads everywhere.

With love, Neja

Vem, da obstaja veliko ljudi, ki ne marajo sladic s kavo, a kljub temu pijejo kavo. Vem, ker sem ljudi, ki me obdajajo malo povprašala o temu. Potem pa smo tu tudi taki, ki kave ne pijejo, jo imajo pa radi v sladicah.

Ne verjamem, da bi preizkusila toliko različnih receptov, če tega bloga ne bi pisala. Prav tako se ne bi nič naučila glede stiliranja in fotografiranja. In ne bi si nabrala ogromne zbirke skodelic, dekorja, prtičkov iz blaga…in bližnji mi za rojstni dan ne bi kupovali dodatkov, ki jih lahko uporabim pri fotografiranju, kot mi je Tartufi kupil to skodelico s pikicami med najinim družinskim oddihom v Gmundnu.

Zato je prav lepo, ko imaš na voljo kvalitetno kavo in jo uporabiš v receptu, ki ga še nikoli nisi preizkusil, ne veš kakšen bo okus in z zanimanjem čakaš, ko diši iz pečice.

Z ljubeznijo, Neja

The Recipe

INGREDIENTS (20 cookies)

3/4 cup flour
1/4 cup confectioner's sugar
1/2 cup finely ground hazelnuts
1/2 tsp vanilla extract
1 Tbsp instant espresso dissolved in 1 Tbsp boiling water and cooled
1/2 cup, 1 stick, unsalted butter, room temperature
1 1/2 cups milk chocolate  (for drizzling or dunking)


INSTRUCTIONS

In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.

Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.

Turn out onto waxed or parchment paper and form into an 8" log.

Wrap the log in the paper and twist the ends, smoothing the shape as you go.

Chill for at least an hour, or overnight.

Pre-heat the oven to 325, and line and baking sheet with parchment.

Slice the dough into 1/3 to 1/2 inch slices.

Bake in the center of the oven for about 12 minutes.

Cool on the pan briefly before finishing on a rack.

When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring until completely smooth, then drizzle or dunk the shortbread. You can just dust them with powdered sugar if you don't want to use the chocolate.

SESTAVINE (20 piškotov)

95 g moke
30 g sladkorja v prahu
50 g fino mletih lešnikov
1/2 žličke vanilijevega ekstrakta
1 žlica mlete kave, raztopljene v eni žlici vrele vode
110 g masla, sobne temperature
250 g čokolade

NAVODILA

V posodi zmešajte moko, sladkor in mlete lešnike.

Dodajte zmehčano maslo, vanilijo in ohlajeno kavno mešanico in mešajte (lahko z električnim mešalnikom z nastavkom za testo), dokler se ne formira testo.

Maso stresite na peki papir, maso oblikujte v obliko salame, pomagajte si s peki papirjem.

Testo ovijte v peki papir, z obeh koncev dobro stisnite, da se vsi robovi zgladijo in konce papirja zavijte.

Za eno uro ali čez noč postavite testo v hladilnik.

Pečico segrejte na 160 stopinj C in postavite list peki papirja na pekač.

Testo narežite na rezine, debeline 0,5 cm.

Pecite na srednji polici, približno 12 minut.

Pustite, da se piškoti ohladijo..

Ko so piškoti popolnoma ohlajeni, stopite čokolado in nato vanjo potopite polovico vsakega piškota. Lahko pa jih samo posujete s sladkorjem v prahu, če ne želite uporabiti čokolade.

1 komentar:

  1. I wish I wasn't coffe intolerant!! I would love to try these!!

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