Cocoa, coffee, and cocoa nibs all in a shortbread dough. I'll admit. That concept grabbed me by the neck and made me double take a recipe in the latest Living magazine. Having never worked with cocoa nibs, but having been gifted a bag of cocoa beans, this was an accessible recipe for this country hick!
So here we go! I just hope the wedges hold together. Martha Stewart wanted the short breads cut into bar lengths, but I loved the idea of a little bit of a bite to start out on a little bit of a dessert treat. So I cut long wedges with thin pointy ends ... the nibs made for interesting cutting.
Then, it got hot in the kitchen, so I put the whole project in the fridge and chilled it for the afternoon. The oven went on early in the evening when I didn't need to be present ... and by Red Sox game time, voila!
Rich, but not too sweet. Definite coffee/chocolate mocha flavour. Excellent bitter chocolate crunch in the nibs ... once again, a keeper recipe from Martha Stewart. Try not to eat all the dough, huh?
Mocha Shortbreads
a Martha Stewart
recipe
Whisk together and then set aside:
2 c. all purpose flour
¼ c. Dutch cocoa
½ tsp. Kosher salt
Beat together (5 minutes) until light yellow and fluffy:
1 c. unsalted butter
1 c. sugar
Mix together in a small dish and then add to the butter and
sugar mix:
2 ½ tsp. vanilla extract
1 tbsp. instant expresso coffee flakes
Continue beating the mocha/butter/sugar mix for another
minute. Then add the flour mix in two or three additions, mixing to completely
incorporate the dry ingredients.
Fold in:
½ c. cocoa nibs ( I used chopped up cocoa beans, husks and
all)
Line a cookie sheet with parchment paper and plop the dough
onto the paper.
Pat the dough into a circle or 13 x 9 rectangle. Firm up the
edges to form smooth lines all around.
Use a pizza cutter to cut wedges or bars – poke each bar or
wedge with a fork.
Refrigerate the whole project for at least an hour.
Preheat oven to 350° F. Pop the cold into the oven and bake for 30 – 35 minutes or until
the shortbreads are set and the edges are just beginning to brown slightly.
Let cool on the pan for 10 minutes and then gently slide the
paper onto a cooling rack to finish.
Cut the wedges/bars and store when they are completely
cooled in a closely covered container.
No comments:
Post a Comment
Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back. Use your Google account ID to comment.