Orange & Almond Brownie Recipe

Orange and Almond Brownie

Orange & Almond Brownie Recipe
Auth: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
So easy, it almost feels like cheating! Actually, I'm pretty sure it is cheating. Use Aldi's Moser Roth Orange & Almond Chocolate and you can't go wrong. Or some other good quality dark chocolate... but you get a lot of bang for your buck with the Aldi stuff!
Ingredients
  • 125g unsalted butter, chopped
  • 125g orange and almond dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g (1½ cups) white sugar
  • 115g (3/4 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon sliced almonds
Instructions
  1. Place butter and chocolate in a small pot, slowly stir and melt over a low heat.
  2. Set aside to cool whilst you prepare the rest of the ingredients.
  3. Quickly whisk eggs, sugar and vanilla extract together.
  4. Add the egg and sugar mixture to the cooled melted butter and chocolate.
  5. Continue to mix whilst adding the flour and cocoa till just combined.
  6. Don't over mix once the flour is in.
  7. Pour into a prepared 20cm brownie tin, buttered and lined with silicon paper.
  8. Sprinkle with sliced almonds to garnish.
  9. Bake at 180C for 30 minutes. Centre should be cooked but moist, edges should be crisp. Nuts should be lightly browned. If they start to burn cover the brownie with foil to continue cooking.
  10. Cool completely in the tin.
  11. Lift out silicon paper to slice into 16 pieces.
  12. Best made the day before you need them :-)

Orange and Almond Brownie

Alfajores de Maicena

 

Lorena-Uriarte-vegetarian-biscuits

 

 

Alfajores de Maicena
Auth: 
Recipe type: sweet treat
Cuisine: Argentina
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
A light and crumbly shortbread, filled with caramel and rolled in coconut. Perfect with coffee!
Ingredients
  • 85 grams butter, at room temperature
  • ½ cup caster sugar
  • 1 teaspoon lemon rind
  • ½ teaspoon vanilla essence
  • 1 egg
  • 1 egg yolk
  • 1 cup plain flour
  • 1 ¼ cup cornflour
  • 1 tablespoon baking powder
  • extra cornflour for rolling pastry
  • 1 cup desiccated coconut
  • 1 cup Dulce de Leche (a tin of sweetened condensed milk, covered with water and boiled for 3 ½ hours)
Instructions
  1. Cream the butter, sugar, lemon rind and vanilla essence with an electric mixer until smooth (1 to 2 minutes)
  2. Beat in whole egg till combined
  3. Mix through ¼ cup plain flour and then the egg yolk
  4. Scrape down the sides of the bowl and stir mixture to combine
  5. Sift the rest of the flour, cornflour and baking powder into the mixing bowl
  6. Stir with a wooden spoon till a dough forms (do not over mix)
  7. Scrape the dough out, form intoa disc and cover with cling wrap, chill for at least 2 hours in the fridge
  8. Grease two baking trays and heat oven to 180C
  9. Dust a little cornflour on the bench and a rolling pin
  10. Roll out the dough to ½ cm thin and press out discs using a 5cm biscuit cutter
  11. Gather scraps of dough, roll out and cut as many discs as possible from the dough
  12. Lay biscuits on greased baking trays and place in the oven
  13. Cook for 8-10 minutes till the bottoms are cooked but the tops are still creamy white
  14. Allow to cool on the baking tray for 5 minutes and then cool completely on a wire rack
  15. TO ASSEMBLE
  16. Top one biscuit with a small teaspoon of dulce de leche and top with another biscuit
  17. Squeeze together till a little caramel oozes from the sides, smooth along the outside of the biscuit
  18. Place desiccated coconut in a bowl and roll around the edges of the alfajores to cover with coconut
  19. Yield: 24 small alfajores

alfajores filling

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