| Eporediesi al cacao
Chocolate' hazelnut cookies from Ivrea This is a dark, chewy macaroon made of hazelnuts and chocolate with a slightly cracked top under a light powdering of sugar. These crunchy cookies that get their name from the citizens of Ivrea aren' t made anywhere beyond the city limits. They are best eaten fresh, since, unlike macaroons, they dry out after a day or two. Makes about 36 cookies 1 3\4 to 2 cups , 200 to 250 grams, hazelnuts, toasted and peeled 1 cup, 200 grams , sugar 2 egg whites, 50 grams, 1 cup plus 1 tablespoon , 230 grams , sugar 1\3 cup water 2 tablespoons light corn syrup 1\2 cup plus 2 tablespoons , 50 grams , unsweetened cocoa powder Confectioners ' sugar. Grind 1 1\4 cups, 200 grams, toasted hazelnuts with 1 cup sugar in a food processor until they are a chunki mixture. Add the egg whites and mix until well combined into a hazelnut paste. Separately cook the 1 cup plus 1 tablespoon sugar, the water, and corn syrup over a medium flame until the mixture is clear and reaches 240 F on a candy thermometer. Do not cook it any more or it will harden. I eave it to cool completely, then add it to the hazelnut mixture and mix in the cocoa. As the dough cools, it will stiffen up. If, when the dough is totally cool, it is still soft, add up to 1\4 cup chopped toasted hazelnuts. Drop by heaping teaspoonfuls at 3 inch intervals on parchment lined or buttered and floured baking sheets. They spread considerably as they bake. Flatten the tops with the back of a moistened spoon and sift a little confectioners sugar over their tops. Baking. Heat the oven to 350 grades F. Bake 18 to 20 minutes. The cookies look slightly cracked when they are baked. Cultural Background |
 |
 |
Information Contact: Patti Weeg, Title 1 Computer Teacher, Delmar El. School, Delmar, Maryland, USA. Home Page: http://www.globalclassroom.org
KIDPROJ WWW Contacts: Grant Dougalland Diane Smith
Last modified 20th April, 1998