Last friday night, we went out of cookies, so I baked those soft ginger cookies – until 1.30 am, yes: that’s what I can do when I really want a cookie…! And they were so good, I have to share it with you! I adapted the recipe I found on Joy of Baking with the ingredients I had home. Here it is just for you!
It’s been a while since I didn’t post any recipe! Since we got a puppy, we got very busy with dog training so I set cooking aside… But now, our little furry friend is less demanding. So, here is a little summer recipe. Not seasonal anymore, but keep it for next year!
- 200g puff paste
- 15-20 figs
- 100g powdered almonds
- 50 confectioner’s sugar
- 50g butter
- 1 egg
1 tart mold (diameter: around 26cm)
- Preheat oven to 180°C
- Lay the puff paste in the tart mold. Lay some cooking sheet over the dough, cover with beans and cook blind for about 20min.
- In a bowl, add: almond powder, sugar and butter. Mix together.
- Add the egg and mix.
- Take off the beans and baking sheet from the tar mold. Cover the dough with the almond cream.
- Cut the figs in quarters and place all over the almond cream. Coat the figs with honey.
- Bake for approximately 25min.
- Serve warm, with confectioner’s sugar and cinnamon on top and some vanilla ice-cream!
To make you happy even though holidays are over: those cookies are chocolate bombs. Your brain will love them.
- 150 g brown sugar
- 180 g wheat flour
- 125 g soft butter
- 1 egg
- 2 tbsp almond powder
- 1 tsp vanilla essence
- 100g coarsely chopped white chocolate
- 100g coarsely chopped dark chocolate
- 100g coarsely chopped hazelnut milk chocolate
- 10 g baking powder
- Preheat the oven to 200°C.
- In a medium-sized bowl, mix butter and sugar.
- Add the flour, the baking powder, the almond powder, the vanilla essence and the egg. Mix until you obtain a homogeneous dough.
- Add the chocolate chips. Mix.
- Drop cookie dough in ~4cm diameter balls on a sheet pan covered with bakery paper.
- Bake during 8-12 min in the oven.
- Let cookies cool on a wire rack.
It’s even better when cookies are a bit soft. I bake them until the edges are golden brown. Then let the cookies out, on the sheet pan for a couple of minutes and then, put let them cool on a wire rack.
These cookies are beautiful with vanilla ice-cream!
Sunday sweet recipe!
I decided to post my latest recipe, which is about financiers. Those are little almond-based devil cakes: once you started, it’s really hard to stop eating them… The story of their names is, according to french Wikipedia, the cake was invented by Lasne, a french pâtissier, in order to delights financiers without getting their hands dirty. Others says it derives from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock-exchange. You choose the story you prefer. I like the first one! Continue reading
Today, I won’t share a recipe of mine: I tried this Biscotti recipe, and it worked so well, I just wanted to share the tip.
Here are the chocolate & hazelnut biscotti:
I also tried white chocolate, matcha (green tea powder) & hazelnut biscotti: