Epicure’s Chocolate Dukkah Shortbreads Makes 18 small or 10 large Cost Per Serving: 0.91 Prep Time: 20 minutes Cook Time: 10 minutes Ingredients Dukkah 1 cup (250 ml) slivered almonds or other nuts 3 Tbsp (45 ml) Epicure’s Seasoning for Dukkah Shortbread 1 prepared recipe Epicure’s Chocolate Shortbread, unbaked 1 cup (250 ml) Epicures Dark Belgian Chocolate Instructions 1. To make Dukkah, preheat oven to 350° F (175° C). In Epicure’s Eclipse® Coated Professional Frying Pan, toast nuts in oven until golden, approximately 12 minutes. Sprinkle with Seasoning for Dukkah, and return to oven for an additional 4 minutes. Cool to room temperature, then pulse in a food processor to create a coarse texture. Set aside. 2. Turn oven up to 375° F (190° C). 3. On Epicure’s Silicone Baking Mat, roll shortbread dough into a 10.5” (26 cm) square. Gently flip onto Epicure’s Appy Maker. Using a rolling pin, firmly roll over to cut pastry. 4. Place on Epicure’s Baking Sheet lined with Epicure’s Silicone Baking Mat. Bake until light golden: 10–11 minutes for small, 12–14 minutes for large 5. In a double boiler or microwave, gently melt Dark Belgian Chocolate, stirring well. 6. Remove shortbread from oven. Drizzle generously with melted Belgian Dark Chocolate, then sprinkle with Dukkah. Per Serving (Per 1 small triangle) : Calories 280, Fat 19 g (Saturated 9 g, Trans 0.4 g), Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 25 g (Fibre 3 g, Sugars 13 g), Protein 4 g. Tips: Chef Tip: Shortbread triangles can be rolled up and baked for a chunkier cookie – they may need another minute or 2 baking time. Find the Epicure’s Chocolate Shortbread recipe here: epicureselections/en/recipes/recipe.aspx?id=4808
Posted on: Fri, 29 Nov 2013 05:01:49 +0000
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