Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Chocolate Peanut
Famous Authors (View All Authors)
Italian - Chocolate Peanut Post by :Chris_Owen Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1255

Click below to download : Italian - Chocolate Peanut (Format : PDF)

Italian - Chocolate Peanut

2 1/4 cup all purpose flour
2 1/4 teaspoons baking powder
1/3 cup butter or margarine at room temperature
2/3 cup granulated sugar
3 large eggs at room temperature
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 teaspoon vanilla extract
3/4 cup unsalted dry-roasted peanuts, chopped
1/2 cup mini size M&M candies
White from 1 large egg

Mix flour and baking powder. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini size candies.

Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.

Heat oven to 350 degrees and lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.

Put both pieces of dough on cookie sheet about 4 inches apart. With floured hands, shape into 14 x 1 1/2 inch logs; brush with egg whites.

Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto cutting board.

With a large serrated knife, cut each log diagonally in 30 slices. Lay slices on ungreased cookie sheets and bake 8 to 10 minutes longer, turning over once, until dry and lightly toasted. Cool completely on cookies sheets or wire rack.

Store airtight up to 1 month or freeze.

Makes 60 slices

If you like this book please share to your friends :

Italian - Dessert -  Ciambellette Al Vino Italian - Dessert - Ciambellette Al Vino

Italian - Dessert -  Ciambellette Al Vino
1 1/4 cups granulated sugar (300g) (plus 1/2 cup for dipping) 1 1/2 cups white wine (250-300g) 1 1/2 cups extra-virgin olive oil (300g) 1/4 cup anise seeds (30g) about 7 cups all-purpose flour (about 800g) Put the ingredients in a bowl in the order listed above, mixing thoroughly after each addition. Add the flour 1 cup at a time, mixing well after each cup, until it resembles a stiff bread dough. Remove from the bowl and knead a little bit on a board until smooth. Break off small pieces of the dough (about a handful) and roll out into a

Italian - Cassata Siciliana Canoli Cake Italian - Cassata Siciliana Canoli Cake

Italian - Cassata Siciliana Canoli Cake
1/4 cup of milk 2 tablespoons, plus 2 teaspoons butter 8 eggs 2 cups, plus 2 tablespoons sugar 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 cups Ricotta Inpastata cheese 1 cup confectioners' sugar 1 tablespoon pure vanilla extract 3 tablespoons rum 3 tablespoons candied lemon peels, finely chopped 3 tablespoons candied orange peels, finely chopped 4 tablespoons chopped pistachio nuts 1/4 cup heavy cream, whipped until stiff 1/4 cup Grand Marnier or Cointreau, or other orange liqueur 1 1/2 cups sweetened whipped cream 3 cups semi-sweet chocolate, cut into pieces 1/2 cup cold espresso