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almonds

Cantucci with almonds and chocolate

Cantucci with almonds and chocolate

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Traditional Italian cookies from the Tuscany region. These cookies are sold in every shop and cafe in Tuscany. There wasn’t a candy shop or coffee shop in Florence that didn’t have them. They are mostly made simply, using unpeeled almonds for filling, but there were also variants with almonds and chocolate, variants with pistachios.
These cookies are special because they are baked twice, first in the loaf and then the loaf is cut into pieces, and the cookies are baked once more.
Very nice cookies to enjoy with morning coffee. In Tuscany, these cookies are served with Vin Santo dessert wine but these are also good to eat without anything.

Preparation time: About 1.5 hours including baking
Level: Medium
Quantity: About 60 cookies

Ingredients:
120 g of butter
600 g of flour
300 g of sugar
200 g of unpeeled almonds
200 g dark chocolate, chopped
4 eggs
Grated zest of two lemons
1 teaspoon of vanilla sugar
1 teaspoon of baking powder
A little sea salt

Preparation:

  1. Combine butter, sugar, egg, vanilla sugar, salt, flour, and baking powder in a large bowl.
  2. Knead this mixture into a smooth dough, add almonds and chocolate, and knead into the dough.
  3. Shape the dough into four or five oblong loaves with a diameter of about 4 cm and place them on a baking sheet covered with baking paper.
  4. Bake at 180 degrees C for 20 minutes until the dough loaves become slightly golden brown.
  5. Carefully put the dough loaf on the cutting board while it is still warm and cut slices about 2 cm thick with a very sharp knife, place the slice on a baking sheet covered with baking paper and bake for another 10-15 minutes until the cookies are golden brown.
  6. Store in an airtight box.
    Ready!!
Coconut almond cookies

Coconut almond cookies

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Küpsised on inspireeritud Itaalia-Prantuse küpsistest, mida nimetatakse Coconut macarons. Tegemisviis on samasugune, aga tegemist ei ole puhtalt kookoseküpsistega, juurde on lisatud mandlijahu, mis annab mõnusa kõrvalmaitse nendele küpsistele.

Valmistamisaeg: 10 minutit taigna segamine, 30 minutit küpsetamine
Tase: Keskmine
Kogus: umbes 80 küpsist

Koostisosad:
400 g kuivatatud riivitud kookospähklit
150 g mandlijahu
9 munavalget
500 g suhkrut
2 tl vaniljesuhkrut
Näpuotsaga meresoola


Valmistamine:

  1. Vala kookos laiale, küpsetuspaberiga vooderdatud ahjuplaadile ning rösti 200 kraadi juures 10-15 minutit vahepeal segades, et kookos ära ei kõrbeks. Selle tulemusena kookos omandab kergelt beežika värvi ja maitseb palju paremini
  2. Sega suures kausis kokku munavalged, suhkur ja vaniljesuhkur, raputa natuke meresoola.
  3. Vahusta vispliga kergelt paari minuti jooksul segu õrna vahtu.
  4. Lisa kookoshelbed ja mandlijahu sega ühtlaseks taignaks.
  5. Tõsta lusikaga või kasuta pritskotti, et küpsetusaberiga kaetud pannile paari cm suurused taignakuhjad ning küpseta 250 kraadi C juures 5-6 minutit kuni pealmine osa on helepruun.
  6. eemalda koheselt ahjust ning tõsta küpsised koogilabida abil pannilt ära restile või taldrikule.
  7. Lase küpsistel jahtuda. Soovi korral sulata šokolaad ja lase pritsiga küpsistele kerge šokolaadikate.
    Valmis!!
Nankhatai Cookies

Nankhatai Cookies

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These cookies are known in North Indian, Pakistani and Bangladeshi cuisine. It is believed that these cookies have remained in the cuisine of this region since the 16th century. A little exotic type of shortbread-type cookies, often flavored with nutmeg and green cardamom. The flavor of these cookies is additionally made interesting by the use of chickpea flour with wheat flour.

Preparation time: approximately 1 hour
Level: Easy
Quantity: about 40 cookies

Ingredients:
500 g wheat flour
160 g chickpea flour
400 g of powdered sugar
4 teaspoons of baking powder
About ¼ grated nutmeg
4 tsp green cardamom powder
6 tablespoons of yogurt
6 tablespoons of milk
300 g clarified butter (ghee)
Whole almonds for topping cookies
If desired, dried and crushed rose petals for putting on top of the cookies

Preparation:

  1. Mix the butter, wheat flour, chickpea flour, ground nutmeg and green cardamom, yogurt, and milk and knead lightly into a dough.
  2. It is important not to knead the dough for a long time so that it does not become tough. If the dough is smooth, it’s enough of kneading.
  3. Shape the dough into balls a little smaller than a golf ball and place them on a baking sheet covered with baking paper.
  4. Use your finger to press a hollow at the top of the balls and place an whole almond in top of the ball. You can also cut the top of the ball crosswise with a knife and sprinkle crushed rose flower powder there.
  5. Bake at 180 degrees C for 15-20 minutes until the cookies crackle and are golden brown.
  6. Cool and store in an airtight container.
    Ready!!
Florentine cookies

Florentine cookies

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These cookies are made from a mixture of sugar-cream caramel and nuts and dried berries. Classic cookies from the Italian, Tuscan region. Some food historians believe that these cookies originated in France, while others believe that they were invented by Austrian confectioners. Today, these cookies are famous in Italy.

Preparation time: 20 minutes, plus baking time
Level: Easy
Quantity: About 24 cookies

Ingredients:
150 g of sugar
20 g of butter
2 teaspoons wheat flour
150 ml of whipped cream
100 g of almond chips
50 g of coarsely chopped walnuts
50 g of coarsely chopped almonds
75 g of dried cranberries or cherries
1.5 teaspoons of vanilla sugar
200 g of milk chocolate and dark chocolate mixture
Grated peel of one orange

Preparation:

  1. Weigh sugar, flour, and vanilla sugar into a thick-bottomed pan and heat on medium heat until the mixture heats up.
  2. Add 2-3 tablespoons of water and stir constantly until the sugar melts.
  3. Add the whipped cream and let the mixture boil for a while.
  4. Stir in the nuts and dried berries.
  5. Put about half a tablespoon of the mixture into the pan, leaving quite large gaps, because the cookies will spread easily.
  6. Bake for 11-12 minutes at 180 degrees C until the cookies are golden brown
  7. Let the cookies cool in the pan and then remove them with a spatula to a wire rack or cutting board to cool
  8. Melt the chocolate over low heat and coat the bottoms of the cooled cookies with chocolate, place the chocolate side down on baking paper to cool.
  9. When the chocolate has completely set, the cookies can be put in an airtight jar or box to wait for eating.
    Ready!!
Chocolate salami (Salame di Cioccolato)

Chocolate salami (Salame di Cioccolato)

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A dessert with Italian or Portuguese roots, known by many different names across Europe. In Estonia, it is known as Kirju koer. Simpler versions of this dessert include cocoa, butter, cookies, sugar, and eggs. This dessert is believed to have its roots in Sicily. The only thing that connects this dessert to salami is its appearance.
I made a different, really rich version of it, which is very tasty. In addition to the classic ingredients, I used crushed almonds, walnuts, pistachios, and chocolate.

Preparation time: 20-30 minutes, set overnight in the refrigerator.
Level: Easy
Serves: about 10 people
 
Ingredients:
200 g of almonds, lightly crushed
50 g walnuts, lightly crushed
450 g of cookies of your choice
200 g marmalade cut into pieces
Grated peel of 2 oranges
250 g butter (melted)
150 g of sugar
200 g of baking chocolate, melted
200 g of dark chocolate cut into pieces
3 tbsp cognac, rum or cointreaou (optional)
3 heaping tablespoons of cocoa
150 g of pistachios
2 teaspoons of vanilla sugar
 
Preparation:
1. Crush the almonds and walnuts.
2. Crumble the cookies with your hands into pieces and add to the nuts.
3. Add sugar, pistachios, and vanilla sugar.
4. Wash the oranges and finely grate the peel of two oranges and add to the mixture.
5. Melt the butter and chocolate and pour them into the cake mixture.
6. Coarsely chop the dark chocolate and add to the mixture.
7. If desired, add 3 tablespoons of rum, cognac, or Cointreau.
8. Mix everything evenly, spread cling film on the work surface, put 1/3 of the mixture on the cling film, wrap the cake in the cling film and press it into an oblong piece with your hands so that there are no air pockets. Similar way wrap all the mixture into the cling film forming three cakes.
9. Form the cake into a sausage-like shape and tightly fold the ends of the film together and form it into a nice round shape. Let stand and set overnight at +4 degrees C.
10. Before serving, unwrap the cake and coat it with powdered sugar, which will increase its resemblance to salami even more.
11. Cut the cake into about 1-1.5 cm slices and serve.
Ready!!
Almond-chocolate brownie

Almond-chocolate brownie

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The story of the origin of the brownie and discovery of this dessert is slightly confusing. Also, there is no clear defining how the consistency and form of the brownie should be. The first mention of a brownie-like dessert was sometime in the late 19th century. By the early 20th century, brownies were already relatively common and recipes were published in cookbooks. Brownie is a chocolate dessert that can also be considered a cake because it is based on the flour that is made based on the dough. In addition to flour, brownies contain a lot of chocolate, vanilla, sometimes nuts, cream cheese, and other delicious ingredients. I think the ideal brown is slightly crunchy on the top but slightly soggy and molten on the inside.

Preparation time: 20 minutes mixing the dough, 40 minutes baking.
Level: Easy
Quantity: one cake 30-40 pieces

Ingredients:
260 g butter
300 g of high-quality baking chocolate
3-4 drops almond extract (optional)
220 g all-purpose flour
0.5 tsp sea salt
1 tsp of baking powder
1-2 tsp vanilla sugar
280 g of unrefined sugar
3 eggs
150 g chopped almonds

Preparation:
1. Melt butter and chocolate in low heat
2. Beat the sugar, vanilla sugar and eggs to the foam, add the melted chocolate and butter
4. Add flour, salt, baking powder, and almonds, mix to a shiny dough.
5. Pour the dough into a wide lined baking sheet. The dough is also quite tasty when it is raw. take care to ensure that the baking assistants do not eat the dough before baking the cake …
6. Bake at 170 degrees for 40 minutes. Brownie loses its shine and gains a light crust while inside remains pleasantly chocolatey and soft.
Serve warm with different ice creams.
Done !!

Apricot and almond bars

Apricot and almond bars

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I made my first attempt to prepare breakfast bars. The source of the recipe is BBC Books book GoodFood 101 Cakes and bakes. The recipe is slightly modified. The result was good, not too sweet breakfast bars.

Preparation time: 20 min preparation, 40 min baking
Level: very easy
Serves: 20 bars

Ingredients:
100 g blanched almonds
250 g ready-to-eat dried apricots
85 g porridge oats
85 g plain flour of gluten-free flour
0.5 tsp baking powder
250 ml applesauce
2 tbsp sunflower oil
1 egg
1 tsp vanilla sugar
3 tbsp apricot jam

Preparation:
1. Roughly chop the almonds and finely chop the apricots
2. Add flour, porridge oats, baking powder, and vanilla sugar
3. Add applesauce, oil, egg and mix well everything
4. Heat oven to 180 degrees C, spoon mixture into an oiled mold, level the surface
5. Bake for 40 min
6. Allow to cool for a couple of minutes, mix apricot jam with a small amount of water and brush over the surface.
7. With sharp knife cut into 20 bars

Bars are relatively sticky and juicy but it is possible to wrap separately in baking paper for serving.
Valmis!!!

Pärsia armastusekook

Pärsia armastusekook

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Eriline kook, mida valmistada erilisele inimesele. Rikkalik, eksootilisi maitseid täis ja väga lihtne valmistada. Soovitan kindlasti seda proovida. Valmistasin selle mõnda aega tagasi ühel nädalavahetusel ilma suurema põhjuseta. Ilm oli sügiseselt vihmane ja pime, aga kook sai päris mõnus. Ikka gluteenivaba nagu viimasel ajal peaaegu kõik minu küpsetised on.

Valmistamisaeg: 20 min ettevalmistus, 30-40 min küpsetamine.
Tase: lihtne
Kogus: Üks 24cm kook

Koostisosad
Tainas:
200g võid (taimne või sobib samuti)
150g kristallsuhkrut
4 suuremat muna
12-16 rohelise kardemoni kupart
100g jahu
275g mandlijahu või jahvatatud mandleid
1 sidruni koor ja mahl
1-2 spl lahjat roosiõie vett. Kui see on kange, siis piisab mõnest tilgast.
1,5tl küpsetuspulbrit
Natuke meresoola

Siirup:
2 spl suhkrut
0,5 sidruni mahl
0,5 spl lahjat roosivett

Glasuur:
150g tuhksuhkrut
0,25 sidruni mahl
1spl külma vett
Kaunistuseks:
Purustatud magedad pistaatsiapähklid, nende puudumisel (nagu minu koogi puhul) jämedalt purustatud mandlid. Roosiõielehed (kui neid on)

Valmistamine
1. Mikserda toasoe või ja suhkur mõnusalt õhuliseks
2. Mikserda segusse ükshaaval munad
3. Jahvata kardemoni kuprad uhmri või kohviveski/purustajaga peeneks ja lisa segusse
4. Lisa jahu ja mandlijahu, küpsetuspulber, sidrunikoor, sool, ja sidrunimahl
5. Mikserda kohevaks, vala vormi ja küpseta 160 kraadi juures 30-40 minutit kuni proovimistikk jääb puhtaks.
6. Jahuta kook täiesti maha. Jooda jahtumise ajal kooki siirupiga, mille valmistamiseks sega suhkur sidrunimahla ja roosiveega.
7. Glasuuri valmistamiseks sega 1 klaasi tuhksuhkru sisse poole sidruni mahl ja roosivesi, sega ühtlaseks ja vala jahtunud koogile.
8. Pusita kook üle pähklitükkide ja roosiõielehtedega.
Valmis!

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