Receta Dorie Greenspan's Sweet and Savory Sables

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Ingredientes

  • 2 sticks (8 ounces) unsalted butter (preferably
  • 1/4 cup confectioners' sugar, sifted before measuring
  • 1/2 teaspoon salt, preferably sea salt
  • inches long (it's easiest to work on a piece of plastic wrap and use the
  • 5. To decorate the edges of the sables, whisk the egg
  • yolk until smooth. Place one log of chilled dough on a piece of waxed paper and
  • brush it with yolk (the glue), and then sprinkle the entire surface of the log
  • with sugar. Trim the ends of the roll if they are ragged and slice the log into
  • 1/3-inch-thick cookies.
  • 6. Place the rounds on the baking sheet, leaving an
  • inch of space between each cookie, and bake for 17 to 20 minutes, rotating the
  • baking sheet at the halfway point. When properly baked, the cookies will be
  • light brown on the bottom, lightly golden around the edges and pale on top. Let
  • the cookies rest 1 or 2 minutes before carefully lifting them onto a cooling
  • rack with a wide metal spatula. Repeat with the remaining log of dough. (Make
  • sure the sheet is cool before baking each batch.)
  • Recipe for Dorie Greenspan’s Rosemary,
  • Almond and Parmesan Cocktail Cookies
  • Makes
  • about 5 dozen. Active Time 30 minutes. Total time 2 hours
  • 2 tablespoons finely chopped rosemary
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • cheese (1 ounce)
  • 2 sticks cold unsalted butter, diced
  • 2 large egg yolks, beaten
  • 1. Preheat the oven to 350°. Spread the almonds in a pie plate and
  • toast for about 10 minutes, until golden. Turn off the oven and let the almonds
  • out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the
  • sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies
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