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Can someone post this recipe from BH&G: Dorie Greenspans' "Smoky Chocolate Crackers". Thanks!
- Thread starter marilynfl
- Start date
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copied and pasted
Smokey Chocolate Crackers
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.
Makes: 50 servings Yield: 2 1/3 cups dough
Prep 35 mins
Freeze 30 mins
Bake 350° 8 mins to 10 mins
ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons smoked paprika
1 teaspoon salt
¾ cup unsalted butter, softened
1/3 cup powdered sugar, sifted
3 tablespoons granulated sugar
2 egg whites
½ cup finely chopped almonds, toasted
directions
1. In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.
2. In a large mixing bowl beat the butter with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add powdered and granulated sugars; beat 2 more minutes to blend. Add the egg whites; beat on medium speed 1 minute. Reduce speed to low; beat about 1 minute more. (The egg whites will curdle the batter, but the dough will come together when the flour mixture is added.) Still on low speed, add the flour mixture; mix only until it disappears into the dough. You should have a thick, smooth dough. Using a spatula, stir in chopped almonds.
3. Turn the dough out onto a work surface. Divide in half; shape each half into a disk. Place a disk between two sheets of parchment or wax paper; roll it to a 1/4-inch thickness. Repeat with the remaining disk. Freeze the rolled-out dough for at least 30 minutes.
4. Position an oven rack in the center of the oven; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
5. Working with half the dough at a time, use a 2-inch heart-shaped cookie cutter to cut as many cookies as you can. Save the scraps of dough. Place the hearts about an inch apart on the prepared baking sheet.
6. Bake 6 to 8 minutes or until just slightly firm to the touch, rotating the baking sheet at the halfway point. Remove from oven; cool 5 minutes. Transfer to a wire rack; cool to room temperature.
7. Repeat with the remaining dough, always starting with a cool baking sheet. Combine the scraps of dough. Shape into a disk, roll and freeze 15 minutes or until firm. Cut and bake as above.
from the test kitchen
Storage
Crackers in an airtight container at room temperature for up to a week.
nutrition facts (Smoky Chocolate Crackers)
Servings Per Recipe 50, cal. (kcal) 55, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 2, carb. (g) 6, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 118, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 9, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 49, Potassium (mg) 30, calcium (mg) 6, iron (mg) 0, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Smokey Chocolate Crackers
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.
Makes: 50 servings Yield: 2 1/3 cups dough
Prep 35 mins
Freeze 30 mins
Bake 350° 8 mins to 10 mins
ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons smoked paprika
1 teaspoon salt
¾ cup unsalted butter, softened
1/3 cup powdered sugar, sifted
3 tablespoons granulated sugar
2 egg whites
½ cup finely chopped almonds, toasted
directions
1. In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.
2. In a large mixing bowl beat the butter with an electric mixer at medium speed until smooth and creamy, about 2 minutes. Add powdered and granulated sugars; beat 2 more minutes to blend. Add the egg whites; beat on medium speed 1 minute. Reduce speed to low; beat about 1 minute more. (The egg whites will curdle the batter, but the dough will come together when the flour mixture is added.) Still on low speed, add the flour mixture; mix only until it disappears into the dough. You should have a thick, smooth dough. Using a spatula, stir in chopped almonds.
3. Turn the dough out onto a work surface. Divide in half; shape each half into a disk. Place a disk between two sheets of parchment or wax paper; roll it to a 1/4-inch thickness. Repeat with the remaining disk. Freeze the rolled-out dough for at least 30 minutes.
4. Position an oven rack in the center of the oven; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
5. Working with half the dough at a time, use a 2-inch heart-shaped cookie cutter to cut as many cookies as you can. Save the scraps of dough. Place the hearts about an inch apart on the prepared baking sheet.
6. Bake 6 to 8 minutes or until just slightly firm to the touch, rotating the baking sheet at the halfway point. Remove from oven; cool 5 minutes. Transfer to a wire rack; cool to room temperature.
7. Repeat with the remaining dough, always starting with a cool baking sheet. Combine the scraps of dough. Shape into a disk, roll and freeze 15 minutes or until firm. Cut and bake as above.
from the test kitchen
Storage
Crackers in an airtight container at room temperature for up to a week.
nutrition facts (Smoky Chocolate Crackers)
Servings Per Recipe 50, cal. (kcal) 55, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 2, carb. (g) 6, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 118, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 9, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 49, Potassium (mg) 30, calcium (mg) 6, iron (mg) 0, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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Guest
Guest
you're welcome, let me know if they are as good as they look {NT}