For rehearsal last night I made Dorie Greenspan's chocolate-espresso shortbread cookies. Since I've been sick, nothing tastes right anymore, so I can't really tell you whether or not they were any good. However, they got good reviews from everyone else.
Also, the recipe calls for instant espresso powder, which I didn't have. As far as I know, instant espresso is only good for baking the occasional espresso-flavored thing, so it never made sense to have it around. I substituted one tablespoon of prepared espresso instead, but the flavor never came through. What's the best way to convert instant to real espresso in recipes?
( You can find the cookie recipe here. )
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