Recipe Review - Luigi's 40 second biscuits, EDC

[~Narelle~]

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.

[judydawn]

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.

[cookie1]

I remember making them and the fact that we enjoyed them but that is all.

[containergirl]

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.   

[meganjane]

I'm planning on trying these today but am using unblanched almonds, so hopefully they'll still be OK!

[cookie1]

I ground my own almonds with the skin on and they were fine.

[meganjane]

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:

[Thermomixer]

Yummo - they look great

[cookie1]

Certainly do.

[JulieO]

Gee, I've gotta make these 2 recipes, looks good! 

[containergirl]

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

[Chelsea (Thermie Groupie)]

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. 

[CreamPuff63]

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 
Luigi's look like good dunkin' biccies.

[Chelsea (Thermie Groupie)]

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. 

[Sinead]

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.