This is my next update while Nadia is recovering. This time we decided for me to do something sweet. These biscuits looked great so here is our version.
They actually turned out really well. I took some to my French classes and they were well received too 🙂
Makes 32 biscuits
Ingredients:
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
Preparation:
Preheat oven to 175C / 350 F
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
Mix in the macadamia nuts and white chocolate.
I used a small ice cream scoop to form each biscuit and placed it onto an ungreased tray
Bake for 12 minutes in the preheated oven, or until golden brown.
Enjoy! (we did)
No, I am not referring to Mozart or anything classical music related. Unfortunately, that is a field I know very little about and if I did try to blog about it am bound to say something completely out of line and inappropriate. This is a very rich and decadent chocolate dessert. Now that I have your complete attention, let me tell you a bit more about today’s recipe. These are individual servings of a fondant or moelleux, a type of soft centered molten lava dessert. Rather rich, intense chocolate flavour with a surprise in the center of white chocolate. Just before popping them in the oven, you insert a square of white chocolate in the center of your mixture and it makes for a lovely little touch when you put your spoon into the gooey dark chocolate only to taste a bit of sweet white chocolate as well. Use the best quality chocolate you can find as it really makes a difference. I used Lindt today.
Maison Travers 