【雪花坊】巴塞爾巧克力餅

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【雪花坊】巴塞爾巧克力餅







這款餅幹源於瑞士的巴塞爾，據說是一種聖誕節應節食品。沒有用到任何麵粉，所有和普通意義上的餅幹非常的不同。就連形狀，都不是聖誕餅幹傳統的樣子。略苦帶甜的醇厚可可巧克力，配上剔透如水晶的粗砂糖，還有低調的杏仁躲在心形小餅裏，猶如對愛完美的詮釋。



(原配方來源與加拿大生活雜誌，本人加以改進)



原料：



250克 ------------ 碎巧克力 (我用了150克純黑巧克力，100克牛奶巧克力)

1/3 杯 ----------- 純可可粉

2 茶勺 ----------- 肉桂粉

1/4 茶勺 --------- 丁香粉





2個 --------------- 雞蛋清

50克 -------------- 白糖

3杯 --------------- 杏仁(打成粉末狀)

4 大勺 ------------ 白蘭地







配料：

50克 ---------------- 白糖

30克 ---------------- 粗粒砂糖







做法步驟：

1， 用食品料理機，將碎巧克力、可可粉、肉桂粉、丁香粉混合，並打碎成粉末狀。





2， 另取一盆，用打蛋器將蛋清打出粗泡，分多次加入白糖，打成硬性發泡。





3， 將(1)和杏仁粉末、白蘭地，用上下翻拌的方法，拌如(2)中。





4， (3)攪拌均勻後分成2-3份小份，捏成厚板狀，用保鮮膜包起來，放入冷藏室冷卻半小時。幹淨案板上撒上一小層白糖(配料) ，將冷卻後的麵團擀成1厘米厚的餅胚，用直徑5厘米左右直徑的餅幹模子壓出餅幹形狀





5， 撒上粗砂糖，靜置一小時晾幹。烤箱預熱到160℃。烤盤上蓋一張烤箱用油紙。餅幹以2.5厘米間隔，粗砂糖一麵向上，置在烤盤內，入烤箱烤15-20分鍾。餅幹會由硬變軟，再邊硬。立即取出，在烤架上晾涼即可。

















Basler Brunsli



The recipe for this traditional Swiss Christmas cookie is originally from Canadian Living magazine, is modified by myself when I attempted making it.



Main ingredients:

250g ----- chopped chocolate (I used 150g dark chocolate, and 100g semi-sweet chocolate or milk chocolate)
1/3 cup -- cocoa powder
2 tsp ---- ground cinnamon
1/4 tsp -- ground cloves
2 -------- egg whites
50g ------ sugar
4 tbsp --- brandy

Additional ingredients:
50g ------ sugar
30g ------ coarse sugar



Instructions:

1. In food processor, pulse together chocolate, cocoa powder, cinnamon and cloves until finely ground. Set aside.

2. In large bowl, beat egg whites until foamy; beat in sugar in 3 additions, until stiff peaks form.

3. Fold in chocolate mixture (1), ground almond and brandy just until combined.

4. Divide dough in 2-3 parts, and shape into rectangles; wrap and refrigerate until firm, about 30 minutes. Sprinkle work surface with some sugar. Work with 1 piece of dough at a time. Roll out to 1cm thickness. Using a 5cm heart-shaped cookie cutter, cut into hearts.

5. Sprinkle cookies with coarse sugar and let dry for 1 hour. Line baking sheets with parchment paper; arrange cutouts, about 2.5cm apart. Bake in center of 160℃ oven just until firm, about 20 minutes. (During baking time, cookies will turn soft first and then hard again.) Transfer to racks, let cool completely.





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