For the first February recipe from Baking with Dorie by Dorie Greenspan, I made the Trufflish Nuggets.
These were really easy to make. Almonds, coconut, and chocolate were ground up in a food processor, then egg whites were added to bind the ingredients together. Once baked, they were ready to eat.
While mine had soft centers, they were really hard on the outside. Still delicious, though, even if it took a bit of effort to bite through them.
This month features two interesting recipes, so stop by the Tuesdays with Dorie website to see which one the other bakers made.
5 comments:
They look delicious! Based on your experience, maybe these are dunkers.
Seems like these got a variety of responses...my husband wasn't a big fan. Thought they were just ok. Easy enough to make though!! (Kim)
I agree that these were a bit too crunchy on the outside - less baking time next time for me!
Glad these were good anyway. I will bake less to keep them less crunchy.
I like a chewy macaroon, too, and thought they were done after just 20 minutes.
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