{"id":5375,"date":"2014-12-09T19:58:47","date_gmt":"2014-12-09T17:58:47","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=5375"},"modified":"2014-12-28T19:06:22","modified_gmt":"2014-12-28T17:06:22","slug":"dreierlei-schokoladenplaetzchen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/dreierlei-schokoladenplaetzchen\/","title":{"rendered":"A triplet of chocolate cookies"},"content":{"rendered":"

Once again one of the really useful recipes created by Dr. Oetker. Making three different holiday cookies with one pastry only. That saves time and they’re delicious nevertheless.<\/p>\n

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A triplet of chocolate cookies<\/div>\t
2014-12-09 18:01:10<\/div>\t\t\t
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Prep Time<\/div>\n\t\t\t
45 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
35 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
45 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
35 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. 7oz wheat flour<\/li>\t\t\t\t
  2. 1 point of a knife baking powder<\/li>\t\t\t\t
  3. 1 tsp (heaped) cocoa<\/li>\t\t\t\t
  4. 1 bag natural orange flavour<\/li>\t\t\t\t
  5. 1 bag Christmas flavour<\/li>\t\t\t\t
  6. 4.4oz sugar<\/li>\t\t\t\t
  7. 1 bag vanilla sugar<\/li>\t\t\t\t
  8. 3.5 ground almonds<\/li>\t\t\t\t
  9. 1 egg size M<\/li>\t\t\t\t
  10. 4.4oz soft butter<\/li>\t\t\t\t
  11. 2 tbsp apricot jam<\/li>\t\t\t\t
  12. appr. 1oz dark chocolate coating<\/li>\t\t\t\t
  13. some powdered sugar<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Cover baking sheets with parchment paper.<\/li>\t\t\t\t
    2. Preheat oven at 350\u00b0F<\/li>\t\t\t\t
    3. For the pastry: mix flour, baking powder and cocoa in a large bowl. Add remaining ingredients, except 1 tbsp of almonds, and knead with the hooks of your food processor. Then divide pastry into three equal portions.<\/li>\t\t\t\t
    4. 1st third: spread 1tbsp of almonds on working place and form a pastry roll of 10\", wrap in foil and place in freezer compartment.<\/li>\t\t\t\t
    5. Cut frozen roll into 0.2\" large disks, place on baking sheet and bake.<\/li>\t\t\t\t
    6. Insertion - lower third, baking time about 10 minutes<\/li>\t\t\t\t
    7. Tear disks with parchment paper on a rack to cool and spread with powdered sugar later.<\/li>\t\t\t\t
    8. 2nd third. cut in halves again and form two 10\" rolls and place them on baking sheet.<\/li>\t\t\t\t
    9. With the back of your pointer finger press a cavity along the rolls so that each bar will mesure a bit more than one inch and that there's a small border on both sides. Warm apricot jam,fill it into the cavity an bake rolls.<\/li>\t\t\t\t
    10. Insertion - lower third, baking time about 15 minutes<\/li>\t\t\t\t
    11. Cool rolls on baking sheet and cut into 1\" slices afterwards.<\/li>\t\t\t\t
    12. Last third: divide into 24 pencil thick rolls of about 3\" length with slightly thinner ends. Form kipferl, place on baking sheet and bake.<\/li>\t\t\t\t
    13. Insertion - lower third, baking time about 12 minutes<\/li>\t\t\t\t
    14. Put kipferl with parchment paper on a rack to cool.Put chocolate coating in a small plastic bag and melt in a water bath or double boiler. Towel plastic bag, cut a little hole in one corner and sprinkle kipferl with chocolate.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. Preserve cookies in airtight food container for about three weeks.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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        • Dreierlei Schokoladenpl\u00e4tzchen\/A triplet of chocolate cookies\/Trois sortes de biscuits au chocolat<\/li><\/ul><\/section>
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