巧克力杏仁

如果一切按计划进行,这个食谱应必威特别投注该在我去摩洛哥的路上几天内自动发布!我很少安排我的帖子,但能为你安排一个小帖子很方便,这样我的博客就不会在旅行时进入睡眠模式。谢谢你的夸奖和感谢技术!!

几周前我做了这些巧克力和杏仁来庆祝我们的Lilou生日,他们是认真的,everyone LOVED them.My mom even asked me for the 必威特别投注recipe.你能想象吗??

别担心,Lealia did have a girly cake decorated with pink flowers and stuff but I also wanted her to experience what birthdays means to me: a lot of chocolate.So I made chocolate ghriba.This almond and chocolate version has been on my mind ever since I posted a matcha and walnut ghriba,我很高兴它终于登上了博客。我一直在研究一些版本,这个绝对是最好的。

Ghribas是摩洛哥曲奇,有不同的口味,他们中的大多数人都有一个共同点:他们都是干裂和耐嚼的。这些很富有,super chocolaty and almondy,soooo addictive.Don't forget to check out my椰子抹茶ghribas!!

我有一段时间没去过摩洛哥,所以我等不及要回来了!I am going there for work and a bit of family time.再见,再见朋友!拉巴特见!!

Almond and chocolate ghriba

INGREDIENTS

做21个巧克力蛋糕

  • 200克巧克力,70%可可
  • 50克不加盐黄油,软化
  • 100 gr caster sugar
  • 2个鸡蛋
  • 1 teaspoon vanilla extract
  • 半茶匙杏仁提取物
  • 150克杏仁粉
  • 100克普通面粉
  • 1堆茶匙烘焙粉
  • 半茶匙盐
  • 150克糖霜覆盖饼干

方法

• Place the chocolate and the butter in a microwave-safe bowl stopping and stirring at 15 seconds intervals until melted and smooth.加糖,鸡蛋、香草和杏仁提取物。Stir all the ingredients together until smooth and creamy.加入杏仁粉,plain flour,烘焙粉和盐,把所有原料混合在一起,直到完全混合。用保鲜膜覆盖并放入冰箱2小时或过夜。

• Preheat oven to 180 C (350 F).

•用勺子把大汤匙的面团揉成一团。用糖霜把每个面团擀成一团,直到完全裹上。(你可以把剩下的糖霜扔掉,如果有的话,or keep it for another 必威特别投注recipe.)

• Transfer the cookies on a lined baking tray and lightly press each cookie (do not flatten the cookies completely).

•在烤箱,烤10到13分钟,until the cookies are cracked and firm on the outside.

•等待15分钟,等待饼干冷却并固化,然后将其转移到金属线架上完全冷却,otherwise you might damage them.

笔记

•将曲奇放在密封容器中,防止其干燥长达10天。