cookies – Seite 2 – Coconut & Vanilla

Schokoladenkekse mit Fleur de SelChocolate Cookies with Fleur de Sel

Zum dritten Advent liefere ich Euch noch ein Rezept für hammerleckere Schokoplätzchen getoppt mit Fleur del Sel. Schokolade und grobes Salz sind eine klasse Kombi. Überwindet Euch, wenn ihr es noch nicht probiert habt!

Diese Kekse sind sehr einfach herzustellen und man kann sie mal so eben aus dem Ärmel schütteln (ok, man muss sie zwischendurch kühlen). Genau das Richtige, wenn man keinen Nerv mehr hat Plätzchen auszustechen.

Für mich müssen in der Vorweihnachtszeit immer eine ganze Palette von Plätzchen am Start sein und am besten alle unterschiedlich. Welche mit Schokolade, welche mit Konfitüre gefüllt, welche in Zucker gewälzt, Ausgestochene, nur Roll-und-Schnitt-Plätzchen, klassisch und ausgefallen, neue und alt bewährte Rezepte.

Mit diesen sollte die Schokoladenkategorie abgehakt werden. Dann produzierte ich aber noch ein paar sogenannte Spekulatius – sogenannte, weil sie meiner Meinung nach den Namen nicht verdient haben – und da ich sie etwas lahm fand, wurden sie noch zur Hälfte mich Schokolade bestrichen. Jetzt wisst ihr auch meinen Tipp für mittelmäßig gewordene Plätzchen: (gute!) Schokoladenglasur.

Hintergrund der ganzen Sache ist eigentlich, dass ich auf der Suche nach DEM Speculoos Rezept bin (das war sogar schon das zweite Rezept und der erste Versuch war noch schlechter). Speculoos sind die belgischen Spekulatius und mit Schokolade drauf auch noch viel leckerer als die deutschen Konsorten. Leider bin ich bisher nicht fündig geworden. Die Suche geht also weiter, ich werde sie wohl aber ins nächste Jahr verlagern.

Vor einem Jahr: Schwarz-Weiß-Plätzchen, Nussplätzchen, Aprikosenplätzchen

Schokoladenkekse mit Fleur de Sel

ergibt 60 – 70 Kekse

Zutaten:

250 g weiche Butter
80 g Zucker
50 g Puderzucker
1 EL Vanillezucker
125 g gemahlene Mandeln (besser nochmal nachmahlen im Universalzerkleinerer)
350 g Mehl
50 g Kakao (ich hab nur 30 g genommen, weil dann war meiner alle, aber ich hätte mehr reingetan)
Fleur de Sel

Die Butter schaumig schlagen. Alle Zuckerarten mischen und nach und nach zugeben. Weiterschlagen, bis die Butter hell und cremig ist. Erst die Mandeln, dann das Mehl und dann den Kakao unterrühren.

Den Teig zu zwei Rollen formen mit einem Durchmesser von 3 – 4 cm. Das geht am besten gleich in der Frischhaltefolie. Die Rollen in der Folie einwickeln und für mindestens eine Stunde kalt stellen.

Den Backofen auf 150° C vorheizen.

Die Rollen in runde Kekse schneiden, ca. einen 3/4 cm dick. Auf Bleche mit Backpapier legen. Jeden Keks mit etwas Fleur de Sel bestreuen.

12 – 15 Minuten backen. Auf einem Gitter abkühlen lassen.

For the third Sunday in advent I’m providing you a recipe for super delicious chocolate cookies sprinkled with fleur de sel. Chocolate and coarse sea salt are such a great combo! If you haven’t tried it yet, give it a chance by now.

These cookies are totally easy to make in no time (ok, minus the time for chilling the dough). Just the right thing, if you have no nerves anymore for using cookie cutters.

In the time before Christmas I want to stock a whole different bunch of cookies. Some with chocolate, some filled with jam, some tossed in sugar, some made with cookie cutters, some just rolled in a log and cut, classic and fancy ones, new and tried and trusted ones.

With these cookies the chocolate section should have been done. But then I made some so called Spekulatius (speculoos or spiced cookies). So called because in my opinion they didn’t deserve the name itself. They were lame and so I pimped them with some chocolate glaze. Now you even know my tip for mediocre cookies: (good) chocolate glaze.

The background of this whole try speculoos recipe thing (this was my second attempt of trying a Spekulatius recipe and the first one was even worse) is, that I’m looking for THE speculoos recipe. Speculoos are those Belgian Spekulatius (spiced cookies) and with chocolate glaze they are even much better than their German siblings. But since now I haven’t succeeded in finding THE recipe. So the search goes on, but I may shift it to next year.

One year ago: Black and White Cookies, Nut Cookies, Apricot Cookies

Chocolate Cookies with Fleur de Sel

yield: 60 – 70 cookies

Ingredients:

250 g butter, at room temperature
80 g granulated sugar
50 g powdered sugar
1 Tbsp vanilla sugar
125 g finely ground almonds
350 g flour
50 g cacao (I used only 30 g, because my cacao was used up, but I would have been used more)
fleur de sel

With the paddle attachment of your stand mixer beat the butter until fluffy. Add the granulated and powdered sugar, as well as the vanilla sugar gradually, until the butter is creamy and pale. Add the almonds, then the flour and the cacao. Mix all in, until everything is evenly distributed.

Roll the dough into two logs, 3 – 4 cm in diameter. That’s best already done in some plastic foil. Wrap it in the foil and chill for at least one hour.

Preheat the oven to 150° C.

Cut the log into rounds, 3/4 cm thick. Place them onto baking sheets layered with parchment paper. Sprinkle every cookie with a bit of fleur de sel.

Bake for 12 – 15 minutes. Let them cool completely on a rack.

Orangen-Vanille-StangenOrange-Vanilla-Sticks

Advent, Advent, ein Lichtlein brennt. Die Vorweihnachtszeit hat also offiziell begonnen und man kann nun ohne schräg angeguckt zu werden Plätzchen backen. Ich hab nämlich schon vor 2 Wochen begonnen. Aber ich finde, wenn man erst kurz vor Weihnachten damit anfängt, kommt der Spaß viel zu kurz und außerdem kommen die dann bis Weihnachten nicht mehr weg. Und danach mag man sie auch nicht mehr essen. Weihnachten ist schließlich rum.

Irgendwie war ich mit meinen Weihnachtsplätzchenrezeptefundus (was für ein Wort!) nicht zufrieden dieses Jahr. Hat mich alles nicht angemacht. Also das Internet rauf und runter gesucht. Und irgendwann wurde ich auch fündig und fand diese Stangen. Orange und überhaupt Zitrus bzw. Exotisches finde ich dieses Jahr interessant.

Die Stangen sind jedenfalls ein Hit! Einfach zu formen sind sie auch, man rollt sie nämlich nur aus und dann ab in den Kühlschrank und dann schneiden. Easy. Das Orangenaroma ist der Hammer! Sehr lecker und dabei die sanfte Vanille. Zudem sind die Plätzchen auch noch super mürbe und zerfallen nur so auf der Zunge. Was will man mehr?!

Meine absolute Empfehlung dieses Jahr, und nächstes und übernächstes und …

Da ich gerade so viel backe und Eis mache und Desserts und Eierlikör, bleiben mir so viele Eiweiße übrig, die sich magisch im Kühlschrank zu vermehren scheinen. Könnt ihr mir ein Plätzchenrezept empfehlen, bei dem man nur Eiweiße braucht? Makronen mit Schoko z.B. oder was anderes leckeres? Ich bin offen für Eure Ideen.

Vor einem Jahr: Schwarz-Weiß-Plätzchen, Nussplätzchen, Aprikosenplätzchen

Orangen – Vanille – Stangen

aus der Essen & Trinken 11/07

ergibt ca. 60 Stangen

Zutaten:

1 Vanilleschote
abgeriebene Schale einer Bio-Orange
1 TL Orangenextrakt
150 g weiche Butter
70 g Zucker
1 Eigelb
Salz
50 g Speisestärke
200 g Mehl
50 g gemahlene Mandeln
50 g Puderzucker
1 EL selbstgemachter Vanillezucker (oder ein Päckchen Bourbon-Vanillezucker)

Vanilleschote längs halbieren und das Mark herauskratzen. Butter, Zucker, Eigelb, eine Prise Salz, Orangeschale, Orangenextrakt und Vanillemark schaumig rühren (3-4 Minuten).

Stärke, Mehl und Mandeln mischen . Zur Buttermischung geben und unterrühren. Zwischen zwei Lagen Backpapier 0,5 cm dick in der Form eines Rechtecks ausrollen (ca. 40 x 20 cm). 1 Stunde kalt stellen.

Den Ofen auf 160° C vorheizen.

Zwei Backblecke mit Backpapier belegen. Das obere Backpapier vom Teig entfernen und den Teig in 1 cm breite und etwa 10 cm lange Stangen schneiden. Vorsichtig mit einer Palette auf die Bleche transferieren (sie brechen leicht). Das erste Blech nochmal kalt stellen, bis das zweite auch vorbereitet ist.

Die Stangen etwa 12 Minuten backen, bis der Rand leicht hellbraun ist. Auf einem Gitter abkühlen lassen.

Puder- und Vanillezucker mischen und über die Plätzchen sieben.

In einer Keksdose mindestens 4 Wochen haltbar.

Four weeks until Christmas. It’s time to begin with baking Christmas cookies. Okay, I’ve began already two weeks ago, some boxes are already filled. The other will follow soon.

So two weeks ago I searched the internet up and down, looking for something new to bake. Nothing of my cookie recipe collection applied to me. I wanted some new aromas, without making something too extraordinary. Then I found these cookies with orange and vanilla. I made some changes to the recipe to fit my likings. Now they are one of my favourite Christmas cookies! They are tender and melt in the mouth. They have this intense taste of oranges with a hint of vanilla. They are fresh and festive.

So they are my ultimate recommendation to bake for Christmas time this year! And next year, and the following and …

Because of my intense baking time these days, as well as making ice cream and desserts and eggnog, I use a lot of egg yolks. But the egg whites gain the upper hand in my fridge. Do you have any recommendable cookie recipe using a lot of egg whites and no egg yolks? I’m looking forward to your ideas!

One year ago: Black and White Cookies, Nut Cookies, Apricot Cookies

Orange – Vanilla – Sticks

from Essen & Trinken 11/07

yield: about 60 sticks

1 vanilla bean
zest of one organic orange
1 tsp orange extract
150 g butter, at room temperature
70 g sugar
1 egg yolk
salt
50 g cornstarch
200g flour
50 g ground almonds
50 g powdered sugar
1 Tbsp vanilla sugar

Half the vanilla bean lengthwise and scrape the seeds. Beat the butter, sugar, egg yolk, one pinch of salt, orange zest, orange extract and the vanilla seeds with the flat beater of your stand mixer until fluffy, 3-4 minutes.

Whisk together flour, cornstarch and almonds. Add to the butter mixture.

Preheat the oven to 160° C.

Between two layers of parchment paper roll out the dough into a rectangle 0,5 cm thick, about 40 x 20 cm in width and length. Refrigerate for one hour.

Layer two baking sheets with parchment paper. Remove the upper parchment paper from the dough and cut it into 1 x 10 cm sticks. Place them carefully with a palette knife onto the baking sheets (they break easily). Refrigerate the first sheet, until the second is ready, too.

Bake the cookies for about 12 minutes, until slightly golden brown on the edges.

Let them cool completely on a wire rack.

Mix the powdered and vanilla sugar. Sieve it over the sticks.

Can be stored in a cookie box for at least 4 weeks.

CantucchiniCantucchini

Update: Für das deutsche Rezept nach unten scrollen.

Last week I visited my beloved hometown. One evening I was out in a restaurant, where I ordered a chai tea after dinner. On the plate with the tea, there it was: a cantucchini, also known as biscotti di Prato (to be correct: it’s one biscotto and several biscotti). An Italian cookie specialty.

Something I’ve never liked. That’s because every time, when I lied my hands on one of these, they were hard like a rock (literally). They were no fun to eat. And so they had no specific taste to me. Because how do you taste something, that doesn’t dissolve in your mouth?

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

It was crisp, maybe a bit more than crisp, but that’s ok, because it was slightly dense and chewy and not that hard in the middle. It was even tasty. I wondered where the rock-biscotti came from in the last 15 years and what the people had done with them.

Later that week I was still thinking about that biscotto. I searched the internet and found a recipe, which I baked yesterday. And I really like them. They are firm and crisp outside, and dense and chewy and a bit soft inside. Slightly sweet and spiked with big almond pieces.

The cookies are baked twice, thus they get there hardness. These are very ancient cookies and baking them twice makes them storable for a long time. Of course, if you like them very hard bake them a bit longer.

Cantucchini oder Biscotti di Prato

nach einem Rezept von Kleiner Kuriositätenladen

Zutaten:

100 g ganze Mandeln
300 g Weizenmehl
1 TL Backpulver
170 g Zucker
2 Eier
1 Eigelb
1 Prise Salz
50 g gemahlene Mandeln

Den Ofen auf 180° C vorheizen.

Die Mandeln in eine kleine Schüssel geben und mit kochendem Wasser übergießen bis sie bedeckt sind. 10-15 Minuten stehen lassen. Das Wasser abgießen und die Mandeln mit kaltem Wasser abspülen und abtropfen lassen. Jetzt kann die Haut einfach abgelöst werden (die Mandeln aus der Haut schnippen). Mit einem Geschirrtuch trocknen. Auf einem Backblech verteilen und für 10 Minuten bei 180° C trocknen.

Die Mandeln grob hacken.

Die restlichen Zutaten mischen und verknetet, bis sich ein Teig gebildet hat und alle Zutaten gut vermischt sind. Die gehackten Mandeln dazugeben und unterkneten.

Den Teig halbieren. Zu Rollen formen, die so lang sind wie das Backblech breit. Auf das Blech setzen und bei 180° C 20-25 Minuten backen, bis sie goldbraun sind.

Aus dem Ofen nehmen und etwas abkühlen lassen, aber nicht komplett! Die Rollen schräg in 2,5 cm dicke Scheiben schneiden. Die Scheiben auf das Blech stellen (nicht legen) und für 10 Minuten backen. Abkühlen lassen und luftdicht verstauen.

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

Cantucchini or Biscotti di Prato

adapted from Kleiner Kuriositätenladen

Ingredients:

100 g whole almonds
300 g wheat flour
1 tsp baking powder
170 g sugar
2 eggs
1 egg yolk
1 pinch of salt
50 g grounded almonds

Preheat the oven to 180° C.

Place the whole almonds in a small bowl and dash with bowling water, until covered. Let it rest for 10-15 minutes. Drain the almonds, then rinse with cold water and drain again. The skins of the almonds can now be removed easily. Dry the almonds in a kitchen towel. Spread them on a baking sheet and dry them at 180°C for 10 minutes.

Chop the almonds coarsely.

Place the rest of the ingredients in a bowl and knead, until a firm dough has formed and the ingredients are all incorporated. Add the copped almonds and knead until incorporated.

Divide the dough into two pieces. Roll it out into logs, which are as long as your baking sheet is wide. Place them onto the sheet and bake them at 180°C for 20-25 minutes. They should be golden brown.

Take them out of the oven and let them cool off a bit, but not entirely! Cut the logs slantwise into 2,5 cm thick slices. Place the slices upright on the sheet and bake for another 10 minutes.

Let them cool off and store in an airtight container.

Panna Cotta mit Papaya & HaferflorentinerPanna Cotta with Papaya & Oat Florentines

Update: Für das deutsche Rezept nach unten scrollen!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Last month’s challenge was a nice and relaxing one. Although I am posting a bit late, the panna cotta and the cookies were finished already three weeks ago. I like those challenges, that emphasize the recipes, that do not need several days and five different methods and a whole freezer for accomplishing, because simplicity is often the best. Like chocolate chip cookies. Easy and a hit. So is panna cotta. One of my all-time favourite dessert.

The recipes given were not what I know or expected.

I added some yogurt instead of cream to the panna cotta, which normally works well. It worked, but the flavour wasn’t like I knew it. But it was okay. I left the honey out and added some vanilla, which should be in every Vanilla Panna Cotta, since the name calls for it, although the recipe didn’t. That was very strange, but who would I be to follow recipes?!

The florentine recipe was strange for me as well, since I’ve already baked some, but the recipe didn’t call for rolled oats or syrup. This time I followed the recipe (indeed!). The result were some were sweet cookies, that have to be baked long enough, until they are all crispy through and through.I left the chocolate out to stick two of their kind together, because the would have been too much. I liked the cookies, although for me they didn’t had much in common with florentine cookies, like we know them in Germany.

I would like to know how they are in Italy, but since my Italian is very limited, the research wasn’t a great success. So anyone who can tell about this?

Here’s the recipe of the cookies. I do not provide, the one of the panna cotta, since I’ve already posted some (Coconut Panna Cotta & Buttermilk Panna Cotta) , which I prefer.

Haferflorentiner

150 g Butter
160 g Haferflocken
230 g Zucker
95 g Weizenmehl
60 ml Maissirup
60 ml Vollmilch
1 TL Vanilleextrakt
1 Prise Salz
250 g Zartbitter- oder Vollmilchschokolade (optional)

Ich habe das Originalrezept meinen Erfahrungen angepasst.

Den Ofen auf 190° C vorheizen. Ein Blech mit Backpapier auslegen.

Die Butter schmelzen und mit den Haferflocken, Zucker, Mehl, Sirup, Milch, Vanilleextrakt und dem Salz mischen. Teelöffelweise auf dem Blech verteilen, dabei viel Platz zwischen den einzelnen Häufchen lassen. Den Teig mit einem feuchten Löffel etwas glattstreichen.

12-15 Minuten backen, bis sie knusprig und goldenbraun sind. Auskühlen lassen.

Wer mag schmilzt die Schokolade im Wasserbad und klebt entweder zwei zusammen oder sprenkelt nur etwas über die Kekse. Ich habe diesen Schritt ganz weggelassen, da die Kekse sausüß waren.

The recipes given were not what I know or expected.

I would like to know how they are in Italy, but since my Italian is very limited, the research wasn’t a great success. So anyone who can tell about this?

Here’s the recipe of the cookies. I do not provide, the one of the panna cotta, since I’ve already posted some (Coconut Panna Cotta & Buttermilk Panna Cotta) , which I prefer.

Oat Florentines

150 gunsalted butter
160 g quick oats
230 g granulated sugar
95 gm) all purpose flour
60 ml dark corn syrup
60 ml whole milk
1 tsp vanilla extract
pinch of salt
250 g dark or milk chocolate

I added my tips in italic.

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet (A tablespoon of dough is A LOT. A teaspoon is well enough here. And leave enough room between the cookies! ). Flatten slightly with the back of your tablespoon, or use a spatula.

Bake in preheated oven for 6-8 minutes, until cookies are golden brown ( It took me 12-15 minutes. The cookies should be crispy overall. So really be golden brown, also in the middle). Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl). (I’d left that step out. If you want to add just a touch of chocolate, you can add just some dashes of melted chocolate on each cookie)

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

WeihnachtsplätzchenChristmas Cookies

Update: Für das deutsche Rezept nach unten scrollen!

Today we are talking about Christmas cookies, or Weihnachtsplätzchen as we call them in Germany. It’s tradition here to bake in Advent. A lot of „Plätzchen“. So I began already before the 1.Advent and since then I made 5 different kinds. Unfortunately most of them are almost eaten. I don’t know where they all gone…

At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture below you see the cookies filled with apricot jam. Behind them are the cream cookies. They are the only ones, made of different dough. I give you the recipes of the three cookies, which have the same basis dough, so it’s easy to vary. And believe me, everyone is different.

As time flies by until Christmas, I’m planning what culinary presents I will make. Next week I will start with the ones, that will keep longer and maybe I can show you something delicious, that you can gift to someone, too. As we are heading to my family in Nürnberg a few days before Christmas, the last preparations need to be made there.

I’ve planned to make „Baumkuchen“: a cake with many many layers, a terrine, anis cookies (especially for my father, who loves them as much as I), eggnog for my grandmother and different savoury cookies. My christmas cookies are also very fancied, but as it stands things look black.

On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Weihnachtsplätzchen – Grundteig für die Schwarz-Weiß-Plätzchen, Nussplätzchen und die Aprikosenplätzchen

aus Backen für Weihnachten von Regine Stroner

ergibt: einen Grundteig

Zutaten:

300 g Mehl
150 g Zucker
1 Ei oder 2 Eigelb
200 g kalte Butter, kleine gewürfelt

Die Zutaten vermengen und kneten, bis ein homogener Teig entsteht. Mindestens 1 Stunde kalt stellen.

Schwarz-Weiß-Pätzchen

zusätzlich:

2 EL Kakao
2 EL Sahne

Den Teig vor dem Kühlen in 2 Hälften teilen. Zu einer Hälfte den Kakao geben und kneten bis er gleichmäßig verteilt ist. Zur anderen Hälfte die Sahne geben und verkneten. Kühl stellen.

Auf einer bemehlten Fläche beide Teighälften in ein Rechteck (50 x 25 cm) ausrollen. Sie sollten gleich groß sein. Den Kakaoteig auf den hellen Teig legen. Der Länge nach in 2 Hälften schneiden. Beide Hälften von der breiten Seite her aufrollen. Beide Rollen in Frischhaltefolie packen und eine weitere Stunde kühl stellen.

Den Ofen auf 180° C vorheizen. Die Folie entfernen und die Rollen in 0,5 cm dicke Scheiben schneiden. Auf Bleche mit Backpapier legen und 10-12 Minuten backen.

Auskühlen lassen und in Dosen lagern.

Nussplätzchen

zusätzlich:

2 Eiweiß
125 g Zucker
125 g gemahlene Haselnüsse
50 g Zartbitterschokolade, fein gerieben
1/2 TL Zimt
1 EL Kakao

Den Teig auf einer bemehlten Fläche ausrollen und Formen nach Belieben ausstechen. Die Plätzchen sollten jedoch in der Mitte noch über Platz verfügen, um die Nussmischung aufzusetzen. Die Plätzchen auf Bleche mit Backpapier legen.

Den Ofen auf 180° C vorheizen.

Die Eiweiße steif schlagen und die restlichen Zutaten unterheben. Mit zwei Teeflöffeln kleine Haufen auf die Plätzchen setzen.

10-12 Minuten backen, bis die Plätzchen golden sind. Der Teig sollte knusprig sein, die Nussmischung noch etwas weich.

Auskühlen lassen und in Dosen aufbewahren.

Aprikosenplätzchen

zusätzlich:

150 g Aprikosenmarmelade

Den Teig auf einer bemehlten Fläche ausrollen und mit Ausstechern ausstechen. Man sollte nicht zu kleine oder zu komplizierte Formen nehmen, da die Plätzchen ja noch gefüllt und zusammengesetzt werden. Auch braucht man von jeder Form zwei Plätzchen (oben und unten).

Den Ofen auf 180° C vorheizen und die Plätzchen 10 Minuten backen.

Die Marmelade in einem kleinen Topf leicht erwärmen und durch ein feines Sieb streichen, um Fruchtstücke zu entfernen.

Eine kleine Menge Marmelade auf ein Plätzchen geben und mit einem Plätzchen der gleichen Form toppen. Auf einem Gitter trocknen lassen.

In Dosen lagern.

At least it speaks for itself, that they are good. Very good.

Most of them have the same basis of dough. So it’s possible to make a huge amount of dough, then divide the dough, so you can shape and fill every part different.

I offer you the satisfaction of different tastes: fruit – in this case apricot, nuts, cocoa.

On the picture above you see the black and white cookies on the left, and the nut cookies on the right.

Christmas Cookies

Basic dough for the black and white cookies, nut cookies and the apricot cookies:

from Backen für Weihnachten by Regine Stroner

yields: one recipe of cookies

Ingredients:

300 g flour
150 g sugar
1 egg or 2 egg yolks
200 g cold butter, diced

Combine the ingredients and knead until smooth. Refrigerate at least for an hour.

Black and White Cookies

additional ingredients:

2 Tbsp. cocoa
2 Tbsp. cream

Before refrigerating the dough, divide it into two equal parts. To one part add the cocoa and knead until distributed evenly. Do the same with the other half of the dough and the cream. Then refrigerate.

On a floured surface roll out both of the dough in rectangle (about 50cm x 25cm). They have to be the same size. Layer the cocoa rectangle on the white dough. Cut them into even two parts lengthwise. Roll the two parts lengthwise. Wrap the two rolls into plastic wrap and refrigerate for another hour..

Preheat the oven to 180° C.

Remove the foil and cut the rolls into 0,5 cm thick discs. Bake the discs on baking trays with parchment paper for 10-12 minutes.

Remove from the oven, let them cool and store in an airtight container.

Nut Cookies

additional ingredients:

2 egg whites
125 g sugar
125 g ground hazelnuts
50 g chocolate, finely grated
1/2 tsp. cinnamon
1 Tbsp. cocoa

Roll out the dough on a floured surface and cut with your favourite cookie cutters. The cookies should have still some space in the middle for adding the nut mixture. Lay them on baking sheets layered with parchment paper.

Preheat the oven to 180° C.

Beat the egg whites until stiff. Fold in the sugar, nuts, chocolate, cinnamon and cocoa. With two teaspoons place little heaps of the nut mixture on the cookies.

Bake for 10-12 minutes, until golden brown. The dough should be crispy, the nut mixture slightly soft.

Let cool and store in an airtight container.

Apricot Cookies

additional ingredients:

150 g apricot jam

Roll out the dough on a floured surface and cut out with cookie cutters. Take care, the cookies still need to be filled, so they should not be too small or have a too complicated shape and you need at least two cookies with the same shape (bottom and top). Place them on baking sheets lined with parchment paper.

Preheat the oven to 180° C.

Bake the cookies for about 10 minutes.

Warm the apricot jam slightly on the stove in a small saucepan. Strain it through a fine sieve to remove fruit chunks.

Give a small amount of jam on one cookie and top it with another with the same shape. Go on with the rest.

Let them cool and store in an airtight container

Schottisches ShortbreadScottish Shortbread

Update: Für das deutsche Rezept nach unten scrollen!

I never were really fond of shortbread. Scottish or not. We didn’t even tried some, as we were in Scotland last year. We just brought some home as a gift. I ate some of the gift myself. But I’m not ashamed, since it revealed the tastiness of shortbread to me. Scottish shortbread. I don’t know how Irish tastes or other. So I’m only referring to Scottish.

Lately I thought again of the shortbread. And I thought of a try years ago to produce shortbread. It was a recipe of Jamie Oliver. It was not good. Since then I had a slightly aversion against shortbread. Sorry Jamie. But there was no reference of the Scottish there. A glimmer of hope? Well, I searched the internet for a simple shortbread recipe, no chocolate, no herbs, no fuss. And then I found it! On a blog, which blogger has it from a fellow blogger, who owns it from her Scottish grandfather!

If you are not familiar with shortbread. I give you a short dive into the taste and texture of that shortbread. It’s crumbly, but not allover. Everything holds together, but on the edges it crumbles. It’s flaky, maybe you can see some layered flakes in the picture. Those layers brake apart in your mouth. And then comes the buttery taste. There’s a lot of butter in there, but it doesn’t taste like your eating pure butter. Simple, but somehow complex. Maybe just delicious. So don’t keep your hands from that recipe, because of the butter, you will regret that! And yes you can eat more than one piece. Because they are lighter than you think.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Schottisches Shortbread

ergibt: eine 20 x 20 cm Form, in kleine Quadrate geschnitten (für ein ganzes Blech die Menge verdoppeln)

Zutaten:

110 g Zucker
140 g Maisstärke
300 g Weizenmehl
225 g Butter, raumwarm, klein gewürfelt
1 Prise Salz
Zucker zum Bestreuen nach dem Backen (hab ich weggelassen)

Den Ofen auf 160° C vorheizen.

In der Küchenmaschine oder mit dem Handrührer den Teig herstellen, dazu alle Zutaten in eine Schüssel geben und auf hoher Stufe verrühren, bis es wie Sand aussieht und keine Butterklümpchen mehr zu sehen sind. Die Mischung in die Form geben und fest reindrücken, bis es ebenmäßig und fest ist.

Den Teig mit einer Gabel mehrmals einstechen.

Das Shortbread 45-50 Minuten backen bis er goldgelb ist.

Aus dem Ofen nehmen, und mit Zucker bestreuen (optional). Auskühlen lassen und in Quadrate schneiden. Bei mir 4 x 4 cm.

Tipp: Wenn die Form eine Springform ist oder einen niedrigen Rand hat, ist es einfacher das Shortbread zu schneiden und es aus der Form zu nehmen.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Scottish Shortbread

yields: one 20×20 cm square pan, cut into smaller squares (double the amount for a full sheet pan)

Ingredients:

110 g sugar
140 g corn starch
300 g flour
225 g butter, at room temperature
1 pinch of salt
some sugar for sprinkling after baking ( I didn’t)

Preheat the oven to 160° C.

Add sugar, corn starch, flour and salt in the bowl of your stand mixer. Add the butter in pieces. Use the paddle attachment and whisk on a higher speed, until the butter is fully integrated and it looks like sand. It won’t form a dough. Pour the mixture into the pan and firmly press down the dough, until it’s an even mass.

Prickle the dough with a fork.

Bake the shortbread for 45 – 50 minutes until golden brown.

Remove from the oven and sprinkle with sugar, if you want. Let cool, then cut into squares. I cut mine into 4×4 cm squares.

Tip: It helps if the pan is a spring pan (like mine) or has a low rim. So it’s easier for cutting and especially for removing the shortbread from the pan.

Die besten Chocolate Chip Cookies Best Chocolate Chip Cookies ever!

Update: Für das deutsche Rezept nach unten scrollen!

These days it’s all about making research, testing recipes, baking and cooking. The reason is that some events are coming up. First event will be my blog anniversary next week. There will be a big surprise, where not just baking is involved! The second event will be the Daring Bakers in August. And the most important event will be a wedding in October. It’s not just important, because it’s a family wedding, but also because I’ll be baking the wedding cake!

Friday bride and groom will be testing the cakes. I’ll be preparing two different cakes with different fillings and I want to try to make another one gluten-free. All that’s a real challenge. But I’m glad, that I finally created some recipes, that appear good to me. So tomorrow is baking and whisking day! I’m really looking forward to the next two days. So wish me luck.

In between one just needs some cookies. We really longed for some cookies the day before yesterday. But as I never buy some – because I always think I can do it all at home better and cheaper… and with more fun – we didn’t had some. As such craving don’t pass by easily or until the next day, I decided to make some simple chocolate chip cookies. They are simple and easy and I made them a dozen times already. So I can say: they are the best. In my opinion.

They are crispy on the outside and have a softer core. This time I used dark and milk chocolate. But usually I only use the dark one. And if you don’t have chocolate chips on hand, use normal chocolate bars (you should like the chocolate of course) and chop it into small pieces. You can vary the size of your cookies by forming smaller or bigger dough balls, before baking. Depends on your liking to eat more palm-size cookies or two-bite-size cookies. I lean towards the second choice…

So if you have just 30 minutes left (for everything!), try and make them. I’m sure you will be convinced, too. I mean, who can stand this:

Vor einem Jahr: Death by Chocolate

Chocolate Chip Cookies

ergibt: etwa 40 Kekse

Zutaten:

210 g Weizenmehl
1/2TL Natron
1/2 TL Salz
200 g Schokoladentropfen oder gehackte Zartbitterschokolade
110 g Butter, raumwarm
160 g Zucker
1/2 EL Zuckerrübensirup
1 Ei
1/2 TL Vanilleextrakt oder 1 TL Vanillezucker

Mehl, Natron und Salz vermischen. Butter aufschlagen, dann den Zucker dazugeben und schaumig rühren. Sirup und das Ei zugeben und gut unterrühren. Vanilleextrakt unterrühren. Das Mehl nach und nach unterrühren, bis ein glatter Teig enstanden ist. Zum Schluss die Schokotropfen unterrühren.

Den Ofen auf 180° C vorheizen.

Backbleche mit Backpapier auslegen. Mit den Händen Kugeln mit 3 cm Durchmesser formen und mit 5 cm Abstand auf das Blech legen.

12 Minuten backen, bis sie goldgelb sind.

So if you have just 30 minutes left (for everything!), try and make them. I’m sure you will be convinced, too. I mean, who can stand this:

One year ago: Death by Chocolate

Chocolate Chip Cookies (the best ever!)

Yield: about 40 cookies (Ø 5cm)

Ingredients:

210 g flour
1/2 tsp. baking soda
1/2 tsp. salt
200 g chocolate chips or chopped dark chocolate
110 g butter at room temperature
160 g sugar
1/2 Tbsp. sugar beet syrup
1 egg
1 tsp vanilla sugar or 1/2 tsp. vanilla extract

Whisk together flour, baking soda and salt in a small bowl. In the bowl of your stand mixer whisk the butter with the whisking attachment. Add the sugar and whisk until fluffy. Add the syrup and the egg, until well incorporated. Maybe it’s necessary to scrape down the sides of the bowl with a spatula to get everything incorporated. Add the vanilla sugar or extract. Add the flour mixture bit by bit and whisk together, until you have a smooth dough. At least fold in the chocolate.

Form balls with your hands, 3cm in diameter. Place on a baking sheet with parchment paper. Leave some space between the balls, about 5cm. You don’t want the cookies to stick together.

Bake at 180°C for 12 minutes. The first cookies are best eaten warm, as the chocolate is still melted inside. Mmmh…

Zitronen-Rosmarin-KekseLemon-Rosemary-Cookies

Update: Für das deutsche Rezept nach unten scrollen!

I love some particular cookies, which are unfortunately very pricey and so I don’t buy them very often. For truth never. They are made of spelt flour; lemon and rosemary are added.

By chance I tried a recipe last week, out of which came my almost beloved cookies. It wasn’t my intention to do so. But it was a nice discovery.

I used a recipe from Joy. I adapted it a bit while making the dough, since I didn’t like the original consistency and taste of the dough. The original recipe called for rolling out the dough and cut cookies out with cookies cutters. Well it wasn’t possible. Not nearly. The dough was very soft. Although I already added flour. But next time I will try to get the texture for rolling it out, since I want to shape the cookies like small leaves – like my favourite cookies. This time I worked with wheat flour, but next time I will use spelt flour, too. Maybe that also helps with the texture, since spelt flour adsorbs more moisture.

But apart from the texture (and that’s only a thing of what cookie shape you like more in the end) the cookies are great! They are so flaky! And its just are heavenly combination: lemon and rosemary.

Zitronen-Rosmarin-Kekse

ergibt: etwa 60 Kekse

Zutaten:

270 g Weizenmehl
225 g kalte Butter, gewürfelt
115 g Zucker
1/4 TL Salz
1 Bio-Zitrone, Schale abgerieben und Saft einer halben Zitrone ausgepresst
1 EL frisch Rosmarin, fein gehackt

Alles Zutaten mischen und verkneten. Es dauert eine Weile bis sich ein glatter Teig bildet. Den Teig zu einer Scheibe formen und in Folie gewickelt 30 Minuten kühl stellen.

Den Ofen auf 180° C vorheizen.

Kleine Stücke vom Teig nehmen (weniger als einen Teelöffel) und zu Kugeln formen. Auf Backbleche mit Backpapier legen, dabei genügen Platz zwischen den Kugeln lassen (etwa 5 cm).

12-15 Minuten, bis goldgelb sind.

I love some particular cookies, which are unfortunately very pricey and so I don’t buy them very often. For truth never. They are made of spelt flour; lemon and rosemary are added.

By chance I tried a recipe last week, out of which came my almost beloved cookies. It wasn’t my intention to do so. But it was a nice discovery.

Lemon-Rosemary-Cookies

Yield: about 60 cookies

Ingredients:

270 g wheat flour (or more depending on the dough texture and cookie shape you prefer)
225 g cold butter
115 g sugar
1/4 tsp. salt
1 lemon
1 Tbsp. fresh finely chopped rosemary (or even more, if you like)

Grate the zest of the lemon. Mix the flour, butter, sugar, salt, the lemon zest, juice of a half lemon and the rosemary in a bowl. Mix it with your stand mixer until it comes together. Otherwise use the handheld mixer with dough hooks.

It may take a while, until the dough is ready. Form the dough into a disk, wrap it in plastic wrap and chill 30 minutes.

Preheat the oven to 180°C. Take little pieces of dough (less than a teaspoon) and roll them into balls. Place them on baking sheets with enough space in between (about 5 cm).

Bake them until lightly golden brown, which will take about 12 to 15 minutes.

Schokoladen Macarons mit HimbeerfüllungChocolate Macarons with Raspberry Filling

Update: Für das deutsche Rezept nach unten scrollen!

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

Yes, there exists a special day for macarons! In Paris are special shops, that sell macarons all day long and on macarons day you can get some free! Unfortunately I never had the chance to be there (on macarons day or sometime else). As macarons are not very popular in Germany, ok unknown would be the better word… I mean most people don’t even know what cupcakes are… so you couldn’t say macarons are the new cupcakes ;). Anyway what I wanted to say is, that there won’t be shops in Germany, that sell macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And in your mouth you have the rich chocolate flavour and now you think “yeah and in the middle even more boring chocolate”… haha no! In the middle is chocolate (and do use the good one!) with raspberry puree! It’s soo delicious.

So if you didn’t do it, celebrate macarons day with some lovely macarons. Even more if you have some egg whites sitting in your fridge and you don’t know what do to with them. So you have to make some macarons, because it would be a pity to throw all the egg whites away. And you will feel a lot better, when you use them up and they are not looking at you anymore out of the fridge, making you guilty, because you don’t know what to do with them. Believe me, what a relief to make macarons!

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

Don’t be worried, if my post is looking some what different, because I’m trying it the first time with Windows Live Writer, instead of that Google crap. Yeah, you read right. It’s just driven me into insanity some times. So maybe that here works better. I’m yet “astonished” by the amount of fonts and options to embed my pictures. You see, after Google I’m very easy to impress.

But don’t want to bore you with that theoretical things.

Schokoladen Macarons mit Himbeerfüllung

Zutaten:

100 g Eiweiß (raumwarm; mind. 24h vorher getrennt)
25 g Zucker
1/2 TL Zitronensaft
225 g Puderzucker
125 g Mandelmehl (oder gemahlene Mandeln, die ich nochmal mit einem Aufsatz für den Pürierstab mahle)
15 g Kakaopulver
1 Prise Salz
Kakaosplitter zum Bestreuen

für die Füllung:

100 g Vollmilchschokolade oder-kuvertüre
50 g Himbeerpüree
einen Schuss Schlagsahne
ein Stückchen Butter

Wichtig: Die Eier müssen mindestens 24 h (oder länger) vor dem Backen getrennt worden sein. Dadurch verlieren die Eiweiße an Feuchtigkeit und formen so einen stabileren Meringue. Sie müssen Raumtemperatur haben.

Die Eiweiße mit dem Zitronensaft fast steif schlagen. Den Zucker nach und nach zugeben und schlagen bis ein steifer glänzender Meringue ensteht.

Den Puderzucker, Mandelmehl und den Kakao sieben. Nach und nach unter den Meringue heben. Man sollte dazu nicht mehr als 50 Züge (1 Zug = 1x Unterheben) benötigen, sonst fällt die Masse zusammen.

Die Macarons auf ein Backblech mit Backpapier spritzen und mit Kakaosplitter bestreuen. Das Backblech vorsichtig auf die Arbeitsfläche schlagen, so bekommen die Macarons eine gleichmäßige Oberfläche.

Den Ofen auf 150° C vorheizen.

Die Macarons 20 Minuten trocknen lassen, damit sich Füßchen formen können.

8 Minuten backen, dann das Blech wenden und nochmal 8 Minuten backen. Immer nur 1 Blech auf einmal backen!

Abkühlen lassen und in eine luftdichte Dose legen, bis man sie füllt.

Für die Füllung die Schokolade im Wasserbad schmelzen. Dann das Himbeerpüree und die Sahne dazugeben und gut unterrühren. Die Butter unterrühren, bis die Füllung cremig und leicht glänzend ist. Abkühlen lassen, bis man die Füllung mit dem Spritzbeutel bearbeiten kann. Am besten in den Kühlschrank stellen.

Wenn die Masse fest genug ist, die Macarons damit füllen.

Since on the 20. March was Macaron Day I decided to show you my latest accomplishment in macarons.

But most often I think anyway it’s better and more fun to do it myself. I mean look at those little beauties. Just want to grab one immediately and stuff it into my mouth.

And it is not difficult. Ok my first try wasn’t what I expected. They tasted good, but they didn’t look like macarons. So for some tipps, you can look up my first post with macarons.

But don’t want to bore you with that theoretical things.

Chocolate Macarons with Raspberry Filling

Ingredients:

100 g egg whites (at room temperature; separated at least 24 hours prior)
25 g sugar
1/2 tsp. lemon juice
225 g powdered sugar
125 g almond flour (ground almonds, which I grind another time with an attachment of my immersion blender)
15 g cocoa powder
pinch of salt
cocoa nibs for topping

For the filling:

100 g milk chocolate
50 g raspberry puree
a splash of cream (or something similar: heavy cream or crème fraîche)
a piece of butter

Don’t forget, that the egg whites have to be separated 24h prior or longer before starting to bake. So they loose moisture, which helps to form a stable meringue. Let them get room temperature.

Whip the egg whites and the lemon juice until they are almost fully whipped. While mixing add the sugar slowly. Whip until you have a shiny stiff meringue.

Sift the powdered sugar, almonds and cocoa. Add the dry ingredients successive to the meringue and fold until a shiny mass is formed. You shouldn’t need more than 50 strokes to do that, otherwise you overfold the mass and it will deflate.

Pipe the macarons onto a baking sheet lined with parchment paper. Sprinkle with cocoa nibs. Take the baking sheet and hit it on the working surface (of course as gently as you can, you don’t want the macarons sticking on the ceiling). That helps to get an even surface. Preheat the oven to 150°C (300°F). Let the macarons dry at room temperature for 20 minutes. That helps to form their feets (you see in the pictures).

Bake them for about 8 minutes, then rotate the baking sheet and bake for another 8 minutes. Only bake one baking sheet at a time! Unless one sheet is ready and the other not. I tried!

Let them cool and transfer to an airtight container, until you fill them.

For the filling, break the chocolate into pieces and melt it in a double boiler. When melted, add the raspberry puree and the cream. Stir until incorporated. Add the butter. Stir until it’s creamy and a little bit shiny. Let it cool until it’s pipeable. I put mine on the window board outside (it was cold). Otherwise I would recommend the fridge ;).

When it is pipeable, fill the macarons with the ganache.

Enjoy your Macarons Day!

glutenfreie Graham Crackergluten-free Graham Cracker

Update: Für das deutsche Rezept nach unten scrollen!

Last week I wrote about the Daring Baker’s challenge Nanaimo Bars, which were gluten-free. For that I needed gluten-free Graham Cracker, which I also made. And I promised they are worth an extra post. Here they are!

I loved the „Cracker“(which are another type of cookies and have nothing in common with other savoury crackers), since I tasted the dough out of the kitchen machine. It tasted full, but not heavy, little bit sweet and remembered me of some taste in my childhood… but I didn’t get it until now. I believe this special flavours comes from the sorghum flour I used.
You need rice, tapioca and sorghum flour. The rice and tapioca flour you can buy in an Asian store. The sorghum flour was much more difficult to found. But I discovered it in a large wholefood supermarket (Alnatura). They also had much more gluten-free flours.

By the way, does anyone know what you can bake with teff flour?

The dough was a little bit difficult to handle, because it was very sticky. More like a dough for a cake. But with a lot of rice flour for rolling it out, it’s no problem. You see that my cookies are not looking that beautiful. I hadn’t had the patience. Next time they will be prettier. But hey… shape’s not everything! Important is, that they taste fantastic!

In the picture below you see the finished dough in my kitchen machine.

After baking I stored them in an airtight container. If you let them cool completely after baking, they will get crisp. Because I didn’t wait, mine were a bit chewy. But for me that’s perfect for that cookie. The chewiness fits perfect with the flavour. Mine were also very thin, so if you like it thicker, go ahead! And do not forget to leave some space between the crackers, because they will expand while baking.
Of course you can change the gluten-free flours with normal wheat flours. I didn’t tried, but I wouldn’t, because they are great as they are!

glutenfreie Graham Cracker

Zutaten:

140 g Reismehl (weißes, kein Vollkorn)
100 g Tapiocastärke
65 g Braunhirsemehl
200 g brauner Zucker
1 TL Natron
1 Prise Salz
100 g kalte Butter, gewürfelt
80 ml milder Honig
75 ml Vollmilch
2 TL Vanilleextract

Die Mehle, Zucker, Natron und Salz mischen. Die Butter zugeben und in der Küchenmaschine oder mit dem Handrührer mischen, bis ein grobes Mehl entstanden ist.

Honig, Milch und Vanilleextrakt verrühren. Zur Mehlmischung geben und verrühren. Der Teig ist dann sehr weich und klebrig.

Den Teig auf eine mit Reismehl bemehlten Flächte geben und flach drücken (3 cm), In Folie wickeln und 2 Stunden kalt stellen (besser über Nacht).

Den Teig halbieren, die andere Hälfte wieder in de Kühlschrank legen.

Auf einer bemehlten Fläche (Reismehl) etwa 0,3 mm dünn ausrollen. Den Teig entweder mit einem Teigroller in Quadrate schneiden oder mit einem Ausstecher bearbeiten. Die Kekse auf Bleche mit Backpapier legen. Ausreichend Abstand lassen zwischen den Keksen. Die Bleche mit den Keksen in den Kühlschrank stellen und 30-45 Minuten kühlen.

Den Ofen auf 180° C vorheizen und die Kekse backen. Meine waren nach 10 Minuten fertig, sind sie dicker kann es auch entsprechend länger dauern.

Mit der zweiten Hälfte Teig genauso verfahren.

By the way, does anyone know what you can bake with teff flour?

In the picture below you see the finished dough in my kitchen machine.

gluten-free Graham Crackers

Ingredients:

140 g sweet rice flour (also known as glutinous rice flour)
100 g tapioca starch/flour
65 g sorghum flour
200 g dark brown sugar
1 tsp. baking soda
3/4 tsp. kosher salt
100 g butter (cut into 2 cm cubes and frozen)
80 ml honey, mild-flavoured
75 ml whole milk
2 tbsp. vanilla extract

In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible. I made it all with my kitchen machine and it worked fine.

In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 0.3 cm thick. The dough will be quite sticky, so flour as necessary. Cut into squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the rack to the upper and lower positions and preheat oven to 180°C.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less (mine took only about 10 minutes, because they were so thin) , and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

Zimt und Anis MacaronsCinnamon and Anise Macarons

Update: Für das deutsche Rezept nach unten scrollen!

This month challenge for the Daring Bakers were French Macarons. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

I was a bit scared, because I tried macarons some weeks ago the first time and they went totally wrong. The shells weren’t really hard, almost no „feet“ (you can see feet in the picture of my succesful anis macarons below) and they were much too soft. But I was also eager to do it better.

In the (english) food blog world everyone is about macarons. But here in Germany nobody knows them. Or precisely macarons are known as something different. Dessicated coconut with beaten egg whites and sometimes nuts or chocolate within. „Feets“ are not wanted, it’s more like small piles. Germans wake up and get to know french macarons!

The challenge itself was challenging. After my first mishappening and reading in the Daring Bakers Forum about the problems with the recipe given and the better-going recipes with Tartelette’s one, I decided to give the disaster not a chance again and go with Tartelette’s recipe.

The recipe is very easy to vary. I made the Cinnamon Macarons with hazelnuts and a Tbsp. cinnamon and a gianduja (rounded up with some cream) filling and the Anise Macarons with almonds a Tbsp. grounded anise and a white chocolate filling.

Some tips, which I found important are:

Ground your grounded nuts again yourself (something like a Moulinette would be helpful). They are not fine enough. Sieve your powdered sugar before.

I used a silicone mat and normal parchment paper and I would prefer the parchment paper here, because the macarons sticked so much to my silicone mat, I didn’t get them off right. Also after baking let them cool for about 15 minutes outside, then move the baking sheet back in the warm (but not hot!) oven. Let them cool completely over the night. Mine were mostly *fingers crossed* easy to peel off the parchment paper. If it doesn’t work give some sprinkles of water under the paper, if the sheet is still warm or hold it over some steaming water. The steam dissolves the macarons from the paper.

For piping: stand your bag up in a high glass. It’s easier for filling and when you rest.

In my opinion the macarons are the better the smaller they are. Furthermore the ywill expand a little while baking. Hope all this helps. If you have any questions feel free to ask! This is how my macarons looked like after piping, while drying, before baking.

Französische Macarons

von Tartelette

Zutaten:

90 g Eiweiß (etwa 3)
30 g Zucker
200 g Puderzucker
110 g gemahlene Mandeln (Mandelmehl wäre optimal)

Am Tag davor (24 h) die Eier trennen und die Eiweiße abgedeckt bei Raumtemperatur aufbewahren. Man kann auch Eiweiß aus dem Kühlschrank benutzen, dann sollten die Eier aber bereits mehr als 48 h getrennt sein.

Die Eiweiße steif schlagen und nach und nach den Zucker zugeben und weiterschlagen, bis man einen glänzenden Meringue hat. Nicht zu lange schlagen, damit der Meringue nicht zu trocken wird.

Die Mandeln mit dem Puderzucker in eine Küchenmaschine oder einen Blitzhacker geben und mahlen bis die Nüsse sehr fein sind (bei Mandelmehl nicht nötig). Zum Meringue geben und vorsichtig unterheben, dabei erst ein paar schnelle Züge, gefolgt von langsameren Unterheben. Man sollte nicht mehr als 50 Züge benötigen.

Einen Spritzbeutel mit einer runden Tülle (Kaiser 9 mm Größe 3) ausstatten, mit dem Teig befüllen und 3 cm große Kreise auf das Backpapier spritzen.

Die Macarons 30-60 Minuten stehen lassen, damit sie außen antrocknen. Das ist wichtig, damit nachher „Füßchen“ enstehen.

Den Ofen auf 140° C vorheizen.

15-20 Minuten backen. Auskühlen lassen.

Some tips, which I found important are:

Ground your grounded nuts again yourself (something like a Moulinette would be helpful). They are not fine enough. Sieve your powdered sugar before.

For piping: stand your bag up in a high glass. It’s easier for filling and when you rest.

French Macarons

from Tartelette

Ingredients:

90 g egg whites (about 3)
30 g granulated sugar
200 g powdered sugar
110 g grounded almonds (or almond meal)

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.

Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809/Kaiser 9mm Größe 3) with the batter and pipe small rounds (3 cm in diameter) onto parchment paper or silicone mats lined baking sheets.

Preheat the oven to 140° C.

Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool.

If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy.

Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Knusprig, dünne PekannusskekseCrispy Thin Pecan Cookies

Update: Für das deutsche Rezept nach unten scrollen!

Back since one week I hadn’t had much time for the blog. But first I want to give you some impressions of my great holiday in Scotland and how we cooked there. We rented a car for three weeks and drove through almost whole Scotland. We were on the Isle of Skye and the Isle of Mull (climbing on Ben More), in Glasgow, Oban (love it!), Edinburgh, Inverness, St. Andrews (visiting the ruins of the great cathedral), Loch Ness, the beautiful white sandy beaches on the north coast, the Highlands of couse, Glenfiddich destillery and so much more. Think that are some impressions?

So this pictures are originated on the Isle of Mull, the night before climbing Ben More. We did wild camping, between old murals of a low ruin near the sea. There we collected our own mussels and cooked them. It was so great! We ate them together with some filled tortelloni and tomato sauce. Thanks, Scotland is so civilized and you can get everything you want from the (bigger) supermarkets. And thanks, that I’m not eager to make holidays in India or so.

I love just how much different food you can get in Scottish supermarkets. We have also a wide range, but it’s just different. So of course I had to buy some food to bring it home with, like Heather Flower Honey or Lavender Honey (so expensive here, just like Tahini, which I bought too), delicious (cheap) Darjeeling tea, ready to roll icing (you can’t buy icing here in supermarkets), liquid Glucose and more baking material.

But in the beginning I promised you cookies. I promised them myself this week, because I was so eager of cookies (none at home!). After seeing and tasting so much food with pecans in Scotland, like cereals or puff pastry with pecans and maple syrup (yummy!) I was fond of making cookies with pecans. Luckily I had some at home and found this recipe which I remembered, I have seen somewhere somethime.

Knusprig, dünne Pekannusskekse

ergibt: 30-40 Stück

Zutaten:

200 g Mehl
1/2 TL Natron
1 Prise Salz
200 g weiche Butter
250 g braunen Zucker
1 Ei
1 TL Milch
1 TL Vanilleextrakt
175 gPekannüsse, fein gehackt

Den Ofen auf 190° C vorheizen.

2 Bleche mit Backpapier belegen.

Mehl, Backpulver und Natron mischen. Butter und Zucker verrühren, das Ei, die Milch und den Vanilleextrakt hinzufügen und unterrühren. Nach und nach das Mehl zufügen und unterrühren. Die Nüsse unterheben.

Esslöffelweise den Teig auf die Bleche geben und mindestens 5 cm Platz lassen zwischen jedem Teighäufchen. Mit nassen Fingern jedes Teighäufchen zu einem flachen Kreis formen.

10 Minuten backen, bis sie leicht golden braun sind. Etwas auskühlen lassen und auf ein Kuchengitter legen.

In Blechdosen lagern, damit sie schön knusprig bleiben.

Crispy Thin Pecan Cookies

Yields: 30 – 40 cookies

Ingredients:

200 g flour
1/2 tsp. baking soda
pinch of salt
200 g butter (room temperature)
250 g brown sugar
1 egg
1 Tbsp. milk
1 Tbsp. vanilla extract
175 g finely chopped pecans

Preheat the oven to 190°C.

Line to baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, and salt. In a medium bowl, cream the butter and sugar. Add the egg, milk and vanilla extract, and beat in to incorporate. Add the dry ingredients, and beat to blend. Fold in the pecans. Drop the batter by heaping tablespoonsful onto the prepared baking sheets, leaving 5 cm between each mound. Press each mound with wet fingers into a circle (they will be very thin by then, yet).

Bake for about 10 minutes, until lightly browned. Let them cool a little bit (they are very flexible, right after baking, and can break).

Then remove with a spatula on a rack to cool. Store the cooled cookies in an airtight container, so they will keep crispy.