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LINZER - CHRISTMAS BREDELE
PREPARATION
Makes: 10 to 12
Prep. time: 30 minutes
Cook time: 12 minutes
INGREDIENTS
- 250 grams of flour,
- 125 grams ground almonds,
- 1 pinch of salt,
- 1 tbsp of cinnamon,
- 1 tsp of baking powder,
- 120 grams caster sugar,
- 1 tbsp of cocoa,
- 2 eggs,
- 100 grams butter,
- Grated zest of a lemon,
- Raspberry jam,
- To brown 1 egg yolk diluted in a little water
METHOD
Mix the flour, salt, almonds, spices, baking powder, sugar and cocoa. Dig a fountain and put the whole eggs in it. Mix the preparation well.
Add the butter cut into small pieces and the lemon zest. Knead the whole and form a ball which you leave to rest for 1 hour in the fridge.
At the end of this time, roll out your dough to a thickness of about 0.8 mm. Cut out hearts with a cookie cutter.
Place them on a baking sheet covered with baking paper. Mark the centre of each heart with a hollow that you make with the handle of a cutlery.
Brown the edges with the diluted egg. Fill the cavity with raspberry jam. Bake for 12 minutes at 160°C.
Allow to cool down before removing
COCONUT BOUCHÉES
PREPARATION
Makes: 8
Prep. time: 15 minutes
Cook time: 15 minutes
I made these bouchées following my visit on Manu B's blog. I found these cannelés very appetising and quick to make. They are superb and terribly tasty.
INGREDIENTS
- 200 gr grated coconut,
- 120 gr cane sugar,
- 30 gr flour,
- 2 eggs
METHOD
Mix all the ingredients until you obtain a homogeneous paste. The mixture obtained is crumbly, this is normal.
Fill 3/4 of the mixture into a silicone fluted mould.
Bake for 15 minutes in a hot oven at 210°C, fan oven.
Wait until the bouchées have cooled down before unmoulding them, they are fragile.
SHORTBREAD WITH ORANGE ZEST
PREPARATION
Makes: 40
Prep. time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
- 300 grams of flour,
- 1 Zest of an orange,
- 125 grams softened butter,
- 100 grams caster sugar,
- 1 pinch of salt,
- 40 ml warm milk,
- 1 egg + 2 yolks
METHOD
In a bowl, mix the flour and orange zest. Dig a well and add the soft butter, powdered sugar and salt. Pour over the warm milk, whole egg and 1 egg yolk. Mix well to obtain a homogeneous paste. Leave it to rest for 1 hour in the fridge covered with plastic film.
At the end of this time, spread it out on a lightly floured work surface. Using a heart-shaped and fluted cookie cutter, cut out the shortbread. Place them on a baking sheet in your oven covered with baking paper. Brush them with the remaining egg yolk. With a fork, draw diagonal stripes to decorate them.
Bake the biscuits in your hot oven at 200°C for 12 to 15 minutes, supervising the baking process.
FRENCH MADELEINES WITH VANILLA AND HONEY
PREPARATION
Prep. time: 10 minutes
Cook time: 17 minutes
INGREDIENTS
- 4 egg whites,
- 40 grams honey,
- 1 vanilla bean from Madagascar,
- 100 grams icing sugar,
- 100 grams butter,
- 60 grams almond powder,
- 40 grams flour
METHOD
Split your vanilla in half with a sharp knife and retrieve the seeds with the back of it.
In a bowl, mix the egg whites with the honey, vanilla seeds, icing sugar, butter, almond powder and flour. Mix well until you obtain a homogeneous paste.
Fill your small (silicone for me) round moulds.
Bake in a hot oven at 180°C, rotating heat for 17 min of baking. Watch your oven, the baking time may be longer or shorter depending on your oven.
FINANCIER'S HEART WITH ORANGE AND MANDARIN
PREPARATION
Makes: 8 to 12 pieces
Prep. time: 20 minutes
Cook time: 20 minutes
INGREDIENTS
- 100 grams ricotta cheese
- 100 grams egg whites
- 100 grams sugar
- 60 grams almond powder
- 70 grams of flour
- 100 grams candied orange and mandarin
- 1/2 yeast sachet
- Ice sugar for decoration
METHOD
Preheat your oven to 180°C.
In a bowl, mix the ricotta with the sugar, almond powder, flour and yeast.
Stir well so that it becomes a homogeneous paste. Add the tangerine and orange and stir gently. Mount the egg whites which you gently introduce into the mixture.
Fill your heart-shaped moulds and bake for 20 minutes at 180°C.
Let it cool and sprinkle gently with icing sugar.
SMALL PEAR BOUCHEES
PREPARATION
Makes: 18 little cakes
Prep. time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
- 2 pears,
- 175 grams of fluid flour,
- 120 grams of butter at room temperature,
- 90 grams powdered sugar,
- 2 eggs,
- 100 grams of fromage frais,
- A zest of a lemon
METHOD
Preheat your oven to 180°C.
Mix your butter with the sugar and add the eggs and fromage frais. Whip the whole thing well. Gradually add the flour and then the lemon zest.
Peel and dice your pears. Introduce the pear cubes and stir gently. Divide your preparation into 18 small moulds and bake for 30 minutes.
Watch the cooking, it can also vary depending on your oven.
STRAWBERRY SHORTBREAD
PREPARATION
Prep. time: 30 minutes
Cook time: 12 minutes
INGREDIENTS
- 120 grams of butter at room temperature
- 210 grams of flour
- 50 grams almond powder
- 100 grams sugar
- 1 egg
- 1/2 baking powder sachet
- 100 grams dehydrated strawberries
METHOD
Mix the flour with the almond powder, sugar and baking powder in a bowl.
Cut your strawberries into small pieces.
Make a hole and put the egg, the strawberries and the butter in the middle.
Work well at first with the wooden spatula and then with your hands.
Finish working this dough on the floured work surface until you obtain a nice ball that you let rest for 1 hour in the fridge.
Take this ball and roll it out on a floured surface with the rolling pin.
Using your cookie cutter (a rectangle for me), make shapes that you place on your buttered sheet of greaseproof paper on the baking sheet.
Bake for 12 minutes at 180°C (hot oven).
SHORTBREAD WITH CHERRY BIGARREAU
PREPARATION
Prep. time: 15 minutes
Cook time: 9 minutes
INGREDIENTS
- 1 egg,
- 100 grams soft butter,
- 100 grams brown sugar,
- 250 grams flour,
- 1/2 sachet of baking powder,
- 80 grams rehydrated cherries
METHOD
Mix the egg with the sugar in a bowl. Mix the flour with the baking powder and add it to the previous preparation. Add your butter and work your dough with the palms of your hands on a floured work surface until you obtain a beautiful ball.
Cut your cherries into 4 and add them to your ball of dough that you work again for 1 minute.
Place in the fridge for 2 hours.
At the end of this time, spread your dough on a floured work surface and form circles with a cookie cutter and place your shortbread on the baking sheet on parchment paper.
Bake for 9 minutes at 180°C.