Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: ~Narelle~ on September 23, 2009, 06:45:26 am
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Recipe: Luigi's 40 second biscuits
Book: EDC
Rating: 4/5 but not cooked yet. LOL if the cooked product is as good as the uncooked, they'll be great!
Tweaks: could do a little less sugar and different nuts would be great
A quick easy mix. I didn't use room temp butter so it took more processing than the recipe. I did teaspoon sized balls and made 36.
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Narelle, it does take longer than the recipe says, even with room temperature butter. Long time since I made them but from memory, I think I did at least 20, maybe even 30 seconds for the mixing step (instead of 10). It would be handy to know how many the mixture is supposed to make too - all relevant to the cooking time in my opinion.
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I remember making them and the fact that we enjoyed them but that is all.
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I made them last week and the processing time was closer to a minute I think. They were sensational. I did a macadamia version of the Hazelnut spread to spread on top. I plan on making them again soon.
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I'm planning on trying these today but am using unblanched almonds, so hopefully they'll still be OK!
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I ground my own almonds with the skin on and they were fine.
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Yep, that's what I did.
They are scrumptious! I would still use less sugar. I used 80g and will reduce to 70g next time. They're a delicious almond shortbread.
Here they are along with the Rock Cakes from the EDC Book:
(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/Biscuits.jpg)
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Yummo - they look great
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Certainly do.
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Gee, I've gotta make these 2 recipes, looks good! :)
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I used 80gms sugar last time and was still plenty sweet enough. I am with you on reducing the content.
I just used normal speed at about 3ish (bit vague on real speed) for about 20 seconds and they mixed up a treat. Turned out the same as when I kept going for 'seconds' on interval speed.
Cheers
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I made these today for the first time - very yummy!!! I substituted 90g of rapadura for the sugar and hazelnuts for the almonds. Rapadura isn't as sweet as refined sugar, so 90g was just perfect. I was too lazy too ice them but though they needed jazzing up a little so I did some dark chocolate swirls on them. I melted the choc melts in a ziplock bag in the microwave and then snipped the corner for an instant piping bag. Very easy and no mess to clean up afterwards. :)
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Clever girl Chelsie - I love the tip about the ziplock bag. Wow I didn't see the pics before that MJ posted...another clever girl :D
Luigi's look like good dunkin' biccies.
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It is an easy tip CP - very tasty too. Just be super-careful not to let the chocolate overcook or it will burn and melt the bag (I know from experience :-[). When it gets close to being fully melted I now stop the microwave every 5 seconds and check it. :)
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I have done about 4 versions of these now.. hmmm
-Hazelnuts instead of almonds, all else the same.
-Hazelnuts, reduce flour slightly, add cocoa.
-Drop the vanilla and add lemon zest to the sugar at the start.
-As above but orange zest.
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They sound great variations Sinead - great stuff :-*
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I have just made the original biscuits from book - loved them but I ate them all!
Will definately try Sinead's suggestions - are you from the same part
of the world as me?
Sylvia
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A generation removed Sylvia. ;D
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I made a version of these for the first time the other day and they were delicious!
I combined a couple of tweaks to make a Jaffa flavor - i added zest of an orange with the sugar and almonds and i reduced the flour to 130g and added 20g of cocoa.
I used Herseys cocoa which has quite a strong flavor and the biscuits came up very chocolatey and almost over powered any orange flavor. But they reminded me of Byron Bay Cookies in terms of texture,they were so deliciously crumbly.
I will be making these on a regular basis.
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They are so quick, easy and tasty.
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Thanks for all the reviews on this recipe. I am happy I have tried it finally.
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Love these - definitely takes longer to mix though. Found they still worked fine when I over-warmed the butter...
Will try some different variations and lessen the sugar next time. Is raw sugar just as sweet as refined white sugar?
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Wow - why have I not seen this before?! Will certainly be trying these soon. Have printed off those wonderful tweaks and and will pop them in the book so as not to forget them. (prone to doing that these days . . ;D ;D)
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Made these today for the grandkids (and hubby). Missy Moo:"Nan remember I don't like nuts"... She didn't know I used hazelnuts ;)
They took some home and said that mummy had to make them because they are "awesome" (mum has a a Thermo too). Next time, I will use less sugar.
I think I might have over processed as the texture was "wet" and I had to "drop" tsp onto the tray.
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As long as they were enjoyed and tasted good.