for Valentine's Day or any day. Or maybe someone's wedding ๐
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Not only a beautiful cookie, these Linzer hearts are light, tender, delicate treats that melt in the mouth, filled with a touch of your favorite jam, red the color of hearts and love.
Cherry, raspberry, or smooth strawberry jam Powdered/confectionerโs sugar for dusting cookies (about ยฝ cup/ 65 grams)
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Cream the butter and the sugar together until light and fluffy. Add the egg and beat just until blended.
Sift together the flour, cornstarch, and ground nuts then add it to the butter/sugar/egg mixture beating in as much as you can with the electric mixer then stirring
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5/ and folding in the rest by hand until homogenous & it pulls together into a dough.
Working quickly (the butter is melting as we speak!), scrape the dough out onto a floured work surface & knead just until you have a smooth dough.
Wrap well in plastic wrap and chill in
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the refrigerator for at least 4 hours.
Preheat the oven to 325ยฐF (165ยฐC).
Cut the ball of dough in half & wrap back up one half & stick back in the fridge to keep chilled. This dough gets very soft & sticky as it warms to room temperature.
Roll the half you have kept
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out on a floured surface to a thickness of 1/8 to ยผโ inch (donโt forget you will be sandwiching the cookies so it will double the thickness).
Using heart-shaped cookie cutters of any size, cut out pairs of hearts. Place them side by side and, using either a tiny
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heart-shaped cutter or a round cutter (for the center of the small hearts I used the small end of a pastry tip) cut out a center hole from ONE of each pair of cookies (this will be the top of the sandwich). Gently lift & place the cut out shapes onto an ungreased
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baking/cookie sheet.
The center hearts will make tiny little individual cookies to pop into your mouth (photo below).
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Bake in the preheated oven for 15 โ 20 minutes or until firm & just barely golden brown (lift one up and the bottom should be starting to brown).
Remove from the oven, allow to cool a bit on the baking sheet until firm enough to lift with a spatula & transfer onto
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cooling racks.
Repeat with the remaining dough.
Pair up the hearts with one solid bottom & one top with a hole cut out.
Spread a dollop of cherry, strawberry, or raspberry jam on the bottom cookie of each pair.
Place all of the top cookies on a rack on top of a
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plate or a piece of aluminum foil & very generously dust with a thick coating of powdered sugar.
Place a sugared top cookie on each jam-smeared bottom cookie & press very, very gently so as not to break the cookies.
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These are delicious even if you don't have a Valentine.
Share the love by sharing the recipe with your followers and let them know I share great recipes with mine.
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Dark chocolate, hazelnuts, a hint of coffee, this is an intensely chocolate cake that is dense & moist but surprisingly light... a torte. Let's bake!
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INGREDIENTS
7 ounces (200 grams) dark chocolate 70%
10 tablespoons (150 grams) unsalted butter
4 eggs, separated
ยฝ cup + 2 tablespoons (120 grams) granulated golden or light brown sugar (cassonade/demerara)
2 tablespoons instant espresso powder
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1 cup + 2 tablespoons (100 grams) finely ground hazelnuts or almonds
Vanilla
Salt
Preheat the oven to 325ยฐF (about 170ยฐC). Prepare a square 9-inch (23-cm) pan or one of similar volume by lining the bottom with parchment, leaving enough parchment overhanging two sides of
Summer is really trying to push itself in through the clouds and overcast skies and I am really ready for berry season! We need a recipe, right? Here's my
Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
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INGREDIENTS cake
1 1/3 cups (170 grams) flour
ยพ teaspoon baking powder
ยผ teaspoon baking soda
ยพ teaspoon cinnamon
ยผ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
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2 large eggs
1 teaspoon vanilla 2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
So, my lovelies, here is another Passover cake racipe for you! And you don't have to celebrate Passover to love it, but if you celebrate Passover, you'll love it!
Chocolate Espresso Pecan Torte for Passover
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INGREDIENTS
ยพ cup (150 grams) sugar, divided
ยฝ cup (125 ml) water
6 oz (175 g) fine-quality, semisweet or bittersweet chocolate or a combination of the two, coarsely chopped *
6 large eggs, separated
Pinch salt
1 ยฝ - 1 ยพ cups (150 โ 180 g) pecan halves
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3 tablespoons matzoh cake meal (can be replaced with flour or gf flour)
1 ยฝ teaspoons fine instant espresso powder
1 teaspoon vanilla
* I use Lindt 70% dark chocolate, 100 grams Doux or mild semisweet and 75 grams dark bittersweet
My favorite Passover cake and one of my most popular recipes of forever and I promised you this:
Lemon Almond Sponge Cake with Warm Lemon Sauce
It's Passover-friendly and gluten-free! Just follow my instructions....
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INGREDIENTS
For the sponge cake:
4 large eggs, separated
1 cup sugar
Finely grated zest & juice from ยฝ lemon, preferably organic or untreated
ยผ teaspoon vanilla
ยฝ cup ground almonds
ยฝ cup potato flour
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Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional
For the warm lemon sauce
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon, preferably organic or untreated
Super easy to throw together, just mix all the dry ingredients in one bowl, the wet in a measuring cup, then whisk together. And the cake is fabulous, super moist, light, tender, with a
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delicate orange flavor & berries. It can easily be done with lemon instead of orange, and jam instead of berries. Try it with a good gluten-free all-purpose flour.
INGREDIENTS
2 cups (280 grams) flour
1 cup (200 grams) sugar
2 teaspoons baking powder
ยฝ teaspoon salt
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1 cup (240 ml) milk
ยผ cup (60 ml) vegetable oil
1 egg
Finely grated zest of 1 large orange (or 2 lemons)
2 tablespoons fresh orange juice (or lemon juice)
1 cup blueberries (or 2 or 3 tablespoons blueberry jam)
Honey Baked Custard with Caramelized Apples is a great Rosh Hashanah dessert. A twist on the tradition! This rich honey custard topped with caramelized apples is the most delicious way to enjoy this traditional pairing.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
ยฝ cup (125 ml) runny (liquid) honey
ยผ teaspoon salt
ยฝ teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoonย butter or margarine
2 to 4 tablespoons honey
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon