Description
If you give a brief description of it by the liver, it consists of three words – is a fireworks of flavor! Lightly roasted sesame seeds combined with chocolate, complemented by the aroma and taste of cinnamon, caramel notes of brown sugar... Light, crisp, melting biscuits so loved in our family that I try to cook it less often. Yes, Yes... I misspoke. It - often. Because it is necessary to have very great willpower to resist the temptation for a few minutes to empty the dish with these biscuits. Fans of sesame would highly recommend to cook. And for those who belong to the sesame is cool, too. Perhaps with this recipe you will change the attitude to this very useful product.
Ingredients
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100 g
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2 piece
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50 g
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40 g
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0.5 tsp
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Cooking
Prepare the ingredients. To make this cookie I used brown sugar small "Mistral" and chocolate with whole almonds (preferably, but not necessarily)
First, fry the sesame seeds in a pan until light Golden color and pleasant taste. Sesame fried very quickly from the pan not to move! And be sure to immediately pour it on a plate. Sesame should be cool.
On a fine grater grate the chocolate. (Chocolate is also pre-cooling)
Whisk the whites (with a little pinch of salt) to a thick foam and gradually pours in the process of whipping the sugar.
Whisk whites with sugar until stable peaks.
Mix the cooled sesame seeds, chilled grated chocolate and cinnamon. (To taste - the amount of cinnamon can be increased to 1 teaspoon.)
Carefully, parts, and mix up a mixture of sesame with chocolate into the beaten egg whites.
Dessert spoon spread the mass on a baking tray, covered with baking paper. Spread, leaving a distance of 2-3 cm between the cookies. Of this amount, the average is 25-28 cookies, just one cookie sheet.
Send a baking sheet in a preheated 150*C oven for 25 minutes. In the baking process in the kitchen will spread the aromas of a fabulous, uplifting and reinforcing the desire to try the cookies taste. Still a little patience... and in the allotted time, take out the baking tray with grown-up cookies. Carefully with a thin spatula take them off the paper (the cookies are fragile) to avoid sticking and leave to cool on the baking sheet. Or try!
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