*** 未经作者允许，本帖内容文字图片不得转载或摘编 ***

【雪花坊】巴塞尔巧克力饼







这款饼干源于瑞士的巴塞尔，据说是一种圣诞节应节食品。没有用到任何面粉，所有和普通意义上的饼干非常的不同。就连形状，都不是圣诞饼干传统的样子。略苦带甜的醇厚可可巧克力，配上剔透如水晶的粗砂糖，还有低调的杏仁躲在心形小饼里，犹如对爱完美的诠释。



(原配方来源与加拿大生活杂志，本人加以改进)



原料：



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

1/3 杯 ----------- 纯可可粉

2 茶勺 ----------- 肉桂粉

1/4 茶勺 --------- 丁香粉





2个 --------------- 鸡蛋清

50克 -------------- 白糖

3杯 --------------- 杏仁(打成粉末状)

4 大勺 ------------ 白兰地







配料：

50克 ---------------- 白糖

30克 ---------------- 粗粒砂糖







做法步骤：

1， 用食品料理机，将碎巧克力、可可粉、肉桂粉、丁香粉混合，并打碎成粉末状。





2， 另取一盆，用打蛋器将蛋清打出粗泡，分多次加入白糖，打成硬性发泡。





3， 将(1)和杏仁粉末、白兰地，用上下翻拌的方法，拌如(2)中。





4， (3)搅拌均匀后分成2-3份小份，捏成厚板状，用保鲜膜包起来，放入冷藏室冷却半小时。干净案板上撒上一小层白糖(配料) ，将冷却后的面团擀成1厘米厚的饼胚，用直径5厘米左右直径的饼干模子压出饼干形状





5， 撒上粗砂糖，静置一小时晾干。烤箱预热到160℃。烤盘上盖一张烤箱用油纸。饼干以2.5厘米间隔，粗砂糖一面向上，置在烤盘内，入烤箱烤15-20分钟。饼干会由硬变软，再边硬。立即取出，在烤架上晾凉即可。

















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.





欢迎大家点击图片，进入雪花的小窝~