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Four Tet - Live at Alexandra Palace London, 8th and 9th May 2019 Music Album Reviews

Kieran Hebden’s new live album reminds us that he is a stellar performer, not just a producer.
The British producer Kieran Hebden has one of the most distinctive signatures in electronic music. First, a gravelly drum machine; then, some jewel-toned synth pads; and, finally, a strip of harp or chimes or wordless cooing, unspooling like wrinkled ribbon.

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Chocolate Polvorones (Mexican Wedding Cookies)

These melt-in-your-mouth polvorones (Mexican wedding cookies) get a chocolate makeover by replacing all the nuts in the traditional version with ground chocolate. Addictive just as they are, you can also grate a little cinnamon stick over them before serving.

Nutrition Profile
  • Nut-Free
  • Soy-Free
  • Low Carbohydrate
  • Low Sodium
  • Vegetarian
Ingredients
  • 9 ounces dark chocolate (70% cacao), coarsely chopped
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • ¼ cup granulated sugar
C&H Granulated White Pure Cane Sugar 4 Lb
$3.29 for 1 item
Thru 06/26
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, softened and cut into ½-inch pieces
  • 6 tablespoons neutral-flavored oil, such as grapeseed or canola
  • 2 teaspoons vanilla extract
  • 1 tablespoon confectioners' sugar
Signature Kitchens Powdered Sugar 32 Oz
$2.00 for 1 item
Thru 09/09
  • Cinnamon stick (optional)
Preparation
Prep - 20 m
Ready In - 45 m
  1. Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper or baking mats. 
  2. Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous ¼ inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour. 
  3. Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1½ inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. 
  4. Sift confectioners' sugar over the cookies. Grate cinnamon stick over the tops, if desired.
  • To make ahead: Store airtight for up to 2 weeks; dust with confectioners' sugar (Step 4) before serving.
  • Equipment: Parchment paper or baking mats
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Nutrition Information
  • Serving Size: 1 cookie
  • Per Serving: 105 calories; 7 g fat(3 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 9 mcg folate; 6 mg cholesterol; 3 g sugars; 3 g added sugars; 74 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 31 mg sodium; 61 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ starch

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