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Biscotti with apricots and Chocolate

12/10/2020

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Christmas and the New Year are just around the corner. Since we can’t have our usual Christmas activities with friends and family maybe this is the time and the year to enjoy some peace and quiet, to be reflective, to light a candle and find things that make us happy.
​ I am trying!
Biscotti with Chocolate and apricots
I am decorating the house for myself (my husband and son could care less) by putting up a few things that weren’t stored in the attic. I bought some new things at a local store just to support them. Several nights ago, I watched the sunset with my German girlfriend who lives next door. We shared some Glühwein (mulled hot wine) and we had fun sitting in her garden. I am trying out some new cookie recipes and was pleased with these apricot chocolate biscotti. It is a real treat to dip one of them into my morning coffee or afternoon tea. The biscotti are chewy with the fruity flavor of apricots and orange flavored semisweet chocolate. I am happy to add them to my baking arsenal and make them again.
Biscotti with Chocolate and apricots
These little  gingerbread house ornaments make a great project for children. A warning though, cutting the graham crackers for the tiny house ornaments can test your patience.
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I am contemplating making my French country pâté, giving a little to my friends and freezing some. Instead of taking it to a party I can have it for lunch.
French Country Pâté
If you are looking for cookie recipes, here some suggestions: gluten free hazelnut meringue cookies, or Basler Brünsli, made with chocolate, almonds and some Christmas spices.
Biscotti with Chocolate and apricots
My mini muffins with blueberries are a little labor intensive but oh so good. They are my son’s favorite.
Blueberry mini muffins
review recipe for gingerbread christmas ornaments​
review recipe for country pâté
review recipe for christmas cookies
For this recipe I used unsulfured dried apricots that were soft. I love orange flavored chocolate but any other semi-sweet chocolate would be fine. Both, the butter and the eggs should be at room temperature.The biscotti are easy to make but it takes some time to bake them twice.  Make sure you don’t burn them.  If you want more chocolate, dip one half of the biscotti into melted chocolate.  I didn't do that. They will keep in a tin for several weeks.
Print Recipe
Ingredients:​

This recipe makes about 45 biscotti 

5 oz (1¼ cups) ( 125g)  dried apricots
3.5 oz (100g) semisweet chocolate 
9 ¾ oz (2 cups) (280g) unbleached white flour)
1 tsp baking powder
½ tsp cinnamon 
¼ tsp salt 
2 oz (4 TBS) (60) g soft butter 
6 oz (¾ cup) 175 g sugar
2 eggs
1 tsp vanilla
3 oz (¾ cup) (100g)  slivered dry roasted almonds
Directions:
​

Cover a baking sheet with parchment paper. Preheat the oven to 350˙Fahrenheit
Cut the apricots and chocolate into small pieces. 
Stir the flour, baking powder, cinnamon, and salt in a bowl.  
Cream the butter and sugar in a mixer until creamy. Add the eggs one after another. Add the vanilla. 
Add the flour mixture and stir with a wooden spoon until incorporated. Don’t over mix. Add the apricots, almonds and chocolate and mix them into the dough.
Divide the dough into 2 equal parts and form 2 loaves (10 inches long and 3 inches wide) next to each other on the cookie sheet. Using floured hands will help with forming the loaves. Bake the loaves for twenty minutes, remove them from the oven and let them cool for 20 minutes. Reduce the heat to 325˙Fahrenheit.
Cut the loaves with a serrated knife into ⅔ inch slices. Put biscottis on two baking sheets and back each for about 20 minutes at 325˙ Fahrenheit. Make sure they don’t  brown too much. Some of mine had baked just a little bit too long. Cool the biscotti and put them in a tin.
​
Guten Appetit!
Translated from a German recipe (Lecker)
By ©Sunnycovechef.com
​​
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Lebkuchen - Chocolate Spice Cookies

12/19/2018

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I was looking through my Christmas baking folder for some inspiration (which I need desperately these days) and came upon a recipe from a 2002 Gourmet magazine issue. I had written “excellent” on the recipe. Last year, I made a a similar cookie recipe from Luisa Weiss’s Classic German Baking called Baseler Brunsli (click here for the recipeBaseler Brunsli). Both these cookies belong to the family of Lebkuchen. You can find many different recipes for Lebkuchen throughout the German-speaking countries. Lebkuchen is a blanket term for German gingerbread, and this particular recipe is a smoother and more cake-like version, with a hint of chocolate, hazelnut and almond too. I love them because they are not overly sweet, but my American family is not a big fan of this tasty treat. They will go for the sweeter shortbread, sugary kind of cookie. That’s why I bake a variety of different cookies, put them in my tins and have one I like in the afternoon with my tea.
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​I baked these cookies because they remind me of the German Elisenlebkuchen, a treat from the German town of Nürnberg. Traditionally, they are baked on wafers and covered with either chocolate or a powdered sugar icing. I didn’t add the wafers and the icing, which makes them less sweet and easier to bake. I also liked the combination of ground hazelnuts and almonds. Instead of chocolate, this recipe uses unsweetened cocoa powder. Like all Lebkuchen recipes, these cookies improve after being stored in a tin for a few days or weeks. They are soft and chewy, and should not be stored with other cookies.
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This year will be a special Christmas because my niece and her husband are visiting from Germany. It doesn’t happen very often that I get to celebrate with my German family and it is always very special to me when they come to my home in California. So, I am baking and decorating as much as I can. Check out my post from 2016 with most of my family’s favorite cookie recipes. (click here)
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If you feel like a savory treat for the holidays, try my country pâté. It’s a great party pleaser.(click here )
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My dear readers, I wish you all a peaceful holiday filled with good food and surrounded by people you love. May the stars shine upon you and may your home be filled with warmth and good cheer.
Fröhliche Weihnachten and best wishes for the coming year!
This is a soft, chewy cookie that will improve with age. Store them in a tin box between wax paper. For the nut flour, use roasted and peeled hazelnuts and peeled almonds.
Print Recipe
Ingredients:
This batch makes 43-45 large cookies

For the nut flour:
3/4 cup (3 ½ oz) roasted and peeled hazelnuts 
3/4 cup (2 ½ oz) sliced almonds
2 3/4 cup all-purpose flour 
3 TBS unsweetened cocoa powder
1 TBS ground cinnamon 
1 tsp ground ginger
½ tsp ground cloves 
3/4 tsp salt
½ tsp baking powder 
¼ tsp baking soda
​ 

For cookies:
1 cup packed brown sugar
3/4 cup mild honey
½ cup butter, softened 
2 large eggs 
½  cup finely diced candied orange peel
Directions:
Preheat oven to 350° Fahrenheit, arrange the oven racks in the lower and upper ovens.
Making the nut flour:
In a food processor, grind  the nuts (be careful not to make nut butter) adding the rest of the ingredients and continuing to grind.
Making the dough:
In an electric mixer, beat the butter, brown sugar, and honey until creamy. Add the eggs one at a time, beating well after each addition. Add the flour on a low speed (do not over mix), stirring in the candied fruit.

Spray two cookie sheets thoroughly with oil, as these cookies are sticky and traditionally put on edible rice paper.  
Roll a generous tablespoon of the cookie dough into a ball and arrange each one on the baking sheet. Leave some space, as these cookies will spread. I put my hands in a cup with hot water when rolling these cookies, which helps a lot. 
Bake the cookies for 15 minutes in the upper and lower thirds of the oven, switching the positions of baking sheets halfway through baking. The cookies are done when their surface no longer appears wet, but the cookies themselves will be soft. Carefully loosen the cookies from the baking sheets with a spatula. 
Traditionally, these cookies are served with icing (which I didn’t do). If you choose to ice them, mix 2 cups of confectioners’ sugar with 3 tablespoon lemon juice and ice the cooled cookies.  The icing will darken while stored. Gourmet magazine recommends to ice them later. 
​

Guten Appetit!
recipe from Gourmet magazine
​adapted by©Sunnycovechef.com
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Christmas cookies - BASLER BRÜNSLI

12/7/2016

2 Comments

 
For the last couple of weeks I have been baking up a storm. Those who follow me on Instagram and Facebook have seen my photos. Baking cookies has given me some peace in these turbulent times. ​
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Because I like to reduce or replace sugar in recipes, some of my cookies were rejected by my tasters. One of them was my German chocolate cookies, the ones that look like paws. I liked them but nobody else did, so I won’t post that recipe. ​
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My husband’s favorite cookies are the biscuits de Noël (French sable cookies), they are sugary and remind him a little bit of his mother’s sugar cookies minus the frosting. The recipe comes from Clotlide, who lives in Paris and has a lovely blog called Chocolate and Zucchini.
Click here for the recipe.
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My girlfriend, Marie, likes my hazelnut meringue cookies. Click here for the recipe.
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My favorite cookies this year are Basler Brunsli, a specialty of Basel, a city in German-speaking northern Switzerland. These cookies are chocolatey and chewy with the flavors of Christmas. The main ingredients are chocolate and raw almonds (no flour), just some confectioner’s sugar, egg whites, cinnamon and cloves. Both, the hazelnut meringue cookies and the   Basler Brunsli are gluten-free.
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I started my blog because my girlfriend, Diane, took me to our local bookstore over three years ago to listen to an author who was promoting her new book, My Berlin Kitchen. “Oh no,” as I thought she was one of those plump German women dressed in a dirndl with braids in her hair promoting sauerkraut and dumplings. I didn't want to disappoint my girlfriend, so I agreed to go. Off we went and I almost fell from my stool when I saw a beautiful, shy young American woman introduce herself as Luisa Weiss. This was definitely not the person I had expected. She opened my heart and allowed me to be German again. You see, I was never proud to be German, as I was mostly ashamed of Germany’s ghastly past. That evening, when I listened to Luisa read an insert from her book, my heart finally opened and I allowed myself to be German for the first time ever. It was okay, I would and could never forget what happened in Germany during the Nazi times, but I could be German and learn to love my native country.
In her first book,My Berlin Kitchen,Luisa describes her life in Berlin. Born to an Italian mother and an American father, her childhood takes place in the divided Berlin of Soviet Times. She describes many situations that are very familiar to me, such as her search to belong somewhere and her experience of different cultures. In food, she finds a common denominator. After living a successful life in New York, she leaves for love in Berlin. You can also follow her on her blog, “The Wednesday Chef.” This year, she has published a beautiful, new cookbook called Classic German Baking. This impressive volume opens up the world of Germanic baking to all of us. The Washington Post included it in the round-up of the year’s best cookbooks. According to them, Classic German Baking is “a happy marriage of European craft and American sensibilities.” When I showed it to my 16-year-old friend from Berlin, who is living with her American father here in Santa Cruz for a year, her eyes lit up and she was transported back to Berlin through all the recipes she loves.
Click here for her website The Wednesdaychef
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Fruit and Nut Chocolate Chunks. No  cooking required. Click here for the recipe.
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These Blueberry Mini Muffins are my son's favorite. Click here for the recipe
Since this is a new recipe for me, I followed Luisa’s recipe and made no changes. The recipe is thrown together in no time but rolling out the dough was a little bit of a challenge. I used a small wine glass  that I dipped in sugar as a cookie cutter. For chocolate, I used Trader Joe’s Pound Plus chocolate. Luisa recommends 60-70% cacao in the chocolate.  According to Luisa, the cookies will last for a month if kept in a tin.
Print Recipe
Ingredients:

(makes about 35 cookies)


1 2/3 cups /250g raw almonds
​9 ounces /250g bittersweet chocolate
1 ½ cup /180g confectioners’ sugar.
¼ tsp salt
¼ tsp ground cinnamon
1/8 tsp ground cloves
3 egg whites
2 TBS kirsch or dark rum
granulated sugar, for rolling out the dough
Instructions:

Grind the almonds in a food processor until very fine, but do not let them turn into a paste. Transfer to a bowl. Break or cut the chocolate into pieces and grind them in the food processor until finely ground. Add the ground chocolate to the almonds and mix together.
Add the confectioners’ sugar, salt, cinnamon and cloves to the bowl and mix until combined. Stir in the egg whites, one at a time, and then add the kirsch or rum. The alcohol will burn off in the oven. Stir until well combined, cover with plastic and refrigerate for 12-24 hours.

Preheat the oven to 300˚ F.  Prepare two cookie sheets by covering them with parchment paper. I sprinkled some sugar on plastic wrap and rolled out the dough between two pieces of plastic wrap. Be careful, the dough is very sticky. I used a small 1½ -inch wide wineglass for a cookie cutter. I dipped the rim in sugar before I cut the dough. I had to roll out the leftover dough several times. Putting the dough in the freezer for several minutes helps. I baked each cookie sheet for 18 minutes in the center of my oven. The cookies will be dry but soft to the touch when they are done. Cool the cookies completely before putting them into a tin. They will last for a month if they’re not gone by then.


Guten Appetit
recipe by Luisa Weiss from her book Classic German Baking
©sunnycovechef.com
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Blueberry Mini Muffins and Other Sweet Treats for the Holidays

12/18/2015

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Hopefully, I will find some time for baking my favorite sweet treats for Christmas. Last year, I baked up a storm, packed most of it to take to the mountains where we have celebrated Christmas many times. As we left on December 23, I got messages from my niece saying that my 91-year-old mother had fallen down and was on her way to the hospital with a fractured hip. I made my poor husband turn around and was on a plane to Germany the next day, December 24, arriving in Germany on Christmas Day. My mom by then had peacefully passed away with my brother's family around her.  
​I took a tin of cookies with me sharing them at the airline ticket counter and later in Germany. They were a connection to my life in California. Food can be so comforting and nourishing. As long as I can remember, I have baked goodies for the holidays. I don't always bake the same things. My Christmas recipe folder is bulky. Depending on how I feel, I bake different things, some of which I haven't posted yet. For my girlfriend, Marie, I bake the hazelnut 
meringue cookies (click for recipe here). My husband's favorite treat are his mom's sugar cookies that my sister-in-law bakes every year for him. His second favorite are my chocolate chip walnut bars (click for recipe here). I like gingerbread cookies, but nobody else does, so I don't make them very often. My Vienna vanilla nut cookies remind me of my childhood (click for recipe here). ​
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My fruit and nut chocolate chunks are a healthy and tasty treat. Click here for the recipe.
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​I enjoy making individual graham cracker gingerbread house ornaments with  young children. These cute little ornaments are a lot of fun and children just love them (click  here for the recipe ).
Another staple in my family have been blueberry mini-muffins.These tiny muffins have a crunchy almond sugar flavor with a burst of blueberries and lemon. The recipe comes from an old Gourmet recipe and is my son's favorite.
Print Recipe
Ingredients


 You will need a mini-muffin or something similar for this.

1 cup sliced toasted almonds 
1 3/4 cup flour
½ cup granulated sugar
½ cup brown sugar
​2 tsp. grated lemon zest 
½ tsp. cinnamon
½ tsp.salt
2 large egg yolks 
1 tsp. vanilla 
2 tsp. fresh lemon juice
1/3 cup dried blueberries
½ cup berry jam
Directions

Put oven rack in the middle and preheat  the oven to 375 degrees Fahrenheit. 
Toast the almonds in a shallow baking pan, stirring once until golden brown, 3-5 minutes. Cool completely, leaving the oven on.
Pulse flour, sugar, 1 tsp. lemon zest, cinnamon, and salt in a food processor until combined. Add butter and pulse until the mixture resembles a coarse meal. Add egg yolks and vanilla and process until the mixture begins to come together in clumps. 
Transfer 1 ½  cups dough to a bowl and stir in almonds, some almonds will break.
Gather the remaining  dough into a ball. Generously butter the mini-muffin pan. Press 1 TBS  dough into the bottom and up the side of each muffin cup. Chill the dough until firm, about 15 minutes. 
Mix the remaining teaspoon of zest, lemon juice, dried blueberries and jam in a bowl.
Spoon a rounded ½ tsp of the mixture onto the dough in each muffin cup. 
Crumble 1 rounded tsp. almond topping evenly over the muffins.
Bake until the topping it is golden brown and the filling is bubbling, about 20-25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully and remove from pan.
Guten Appetit!
Recipe from Gourmet magazine 
Adapted by ©Sunnycovechef
​
I hope your holidays are filled with warmth and happiness.
Gerlinde
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Fruit and Nut Chocolate Chunks

12/19/2014

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A healthy and tasty treat
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I have made these chunky nut and chocolate bars for years.  They are easy to make, no cooking is required, and since they make a healthy snack, they are not just for Christmas.  They look great on the cookie platter and make a nice gift. This is also a fun project to do with children.  Everybody loves to lick the bowl at the end.  Choose whatever is your favorite nuts and dried fruit to put into these crunchy chunks.  Last year, I added pistachio nuts, raisins, dried cranberries and candied orange peel.  For my latest batch, I used mixed nuts, dried figs, raisins, and crystallized ginger.  The sky is the limit.  I always roast the nuts unless I use pistachios.
Put the things you love into these chocolate bars.
Print Recipe
Ingredients

1 ¼ lb. good-quality chocolate (I use bittersweet)
1 cup dried fruit (cranberries, cherries, raisins, figs or apricots)
1 cup mixed nuts 
(cashews, walnuts, almonds, hazelnuts or pistachios)
1 TBS candied ginger or orange peel
a pinch sea salt ​
Directions

Line bottom and sides of a 9 x 11 baking dish with foil or parchment paper leaving several inches of overhang. 
Spray with oil.
Roast the nuts at 350 degrees for about 8 minutes. 
Roughly chop chocolate and place on top of a double boiler (or set a metal bowl over a saucepan) of barely simmering water,  stirring occasionally until smooth.
Coarsely chop the nuts and dried fruit, and dice the ginger.  
Remove chocolate from heat and stir in fruit, nuts, ginger and the pinch of salt. 
Spread the mixture out in an even layer. 
Let it cool down and set in the refrigerator for about an hour or overnight . 
Lift candy in foil from pan (using overhanging foil) and transfer it to a cutting board. Peel off the foil and cut candy with a heavy knife into small pieces. The candy keeps wrapped in foil or  in a closed container for two weeks or longer. 

Guten Appetit!
©sunnycovechef
​​
May your holidays be peaceful and filled with love and good food
Fröhliche Weihnachten
Gerlinde
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Hazelnut Sugar Cookies

8/26/2014

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Have tea for two…make cookies for a crowd…or bake them with children. These cookies are crunchy and full of flavor
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Do you remember the little treats that come with your cappuccino or tea when in Europe (or any nice place) that always leaves you wanting another? These tasty morsels remind me of them—buttery, sugary, hazelnut cookies with a texture unlike any other. They are delicate and will melt in your mouth. As a matter of fact, while writing this post I ate too many. Thank God, butter is in again and is supposed to be healthy. I'm all for that because I love butter. These  cookies are easy to make and have few ingredients. If you don’t eat them all, they will last for a week in an airtight container. ​
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Here in the mountains, I have a few folders with recipes and is where I found this one. The original comes from an old issue of Gourmet magazine. ​
The original recipe says that the dough freezes well and that you can double the recipe.  This is a good recipe for children.
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The roasted hazelnuts with their skin rubbed off
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The dough
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Baking the cookies
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Rolling the cookies in sugar
Print Recipe
Ingredients: 

Makes 30-40 small cookies

½ cup hazelnuts
¼ cup sugar
3 Tbs. turbinado sugar
3/4 cup flour
½ cup cold butter
a pinch of salt
Directions:

Preheat the oven to 350 degrees and set the rack in the middle.
Toast the hazelnuts for about 6 minutes, until the skin begins to loosen and they become fragrant. Rub the nuts in an old kitchen towel to remove most of the skin and cool to room temperature. Pulse the nuts and sugar in a food processor until the nuts are finely ground, then add the flour and a pinch of salt and pulse until combined. Cut the cold butter into small pieces and add to the mixture. Pulse until a ball begins to form, dividing the dough in half and forming  it into two logs, using your hands. Wrap the dough in saran wrap, forming them into two 11-inch long logs that are about an inch wide. Chill for at least an hour (or up to a day). Cut logs into ½-inch slices and arrange them on two baking sheets. Bake one sheet at a time until the bottom edges just begin to turn a pale gold, about 10 to 12 minutes. Cool the cookies on the sheet for two minutes or longer, dip them in a bowl sugar and cool on a plate. Store the cookies in an air-tight container. They will last for several days and improve with age. (Even the crumbs are good.)

Guten Appetit
Recipe from Gourmet’s food editor Maggie Ruggiero's mother,  Trudy Schwarz
by ©Sunnycovechef
​
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Vienna Vanilla Kipferl

1/1/2014

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These buttery vanilla nut cookies are irresistibly delicious ​
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The city of Vienna has a wonderful coffeehouse culture. Here you will find plates with scrumptious little sweet morsels made with the fruit of the season on a delicate crust topped with Schlag (whipped cream), rich pieces of cake, layers upon layers of nuts and chocolate, cream and caramel. The Kipferl is a crescent-shaped pastry, an ancestor of the croissant going back to the 13th century. The Vanillakipferl in this recipe is a nutty, crunchy, buttery cookie that will melt in your mouth. Shaped into small crescent moons and rolled in powdered sugar (flavored with vanilla), they make an irresistible treat. My friend Inga has baked these cookies for years and shared them with my family. They are so good that I decided to put the recipe on my blog to share with all of you. Let me know if you like them as much as I do. ​
These cookies have a rich buttery, nutty flavor ​
I used regular powdered sugar mixed with a store bought package of vanilla sugar for the dusting of the cookies . You can just use powdered sugar or you can make your own vanilla sugar by placing 1and1/2 to 2 cups of sugar in a  pint jar. Split a vanilla bean in half lengthwise and with a tip of a sharp knife, scrape the seeds into the jar with the sugar. Add the vanilla pod to the jar and shake well. Let stand for a few days, shaking the jar occasionally. You now have vanilla flavored sugar. Grind the sugar mixture in a food processor to make powdered sugar. ​
Print Recipe
Ingredients:

(Makes about 50 cookies)

1/2 cup blanched, lightly toasted almonds
1/2 cup hazelnuts
2 cups flour, sieved
2 egg yolks 
14 Tbs. chilled butter cut into small pieces
1/3 cup sugar 
1/4 tsp. vanilla extract


1/2 cup powered sugar
or
vanilla sugar
Directions:

Grind the nuts in a food processor. Add the sieved flour, egg yolk, sugar, butter, vanilla extract and pulse until the ingredients are mixed. Put the dough on a clean surface and using the palm of your hand, combine the mixture and shape it into a flat disk. Cover with plastic  wrap and chill in the refrigerator for two hours or overnight. 

Preheat the oven to 375° Fahrenheit. Shape the dough into small crescent moons on a cookie sheet covered with parchment paper. Bake the cookies in the middle of the oven for about 10 minutes until the edges begin to lightly brown.
Carefully (they break easily) roll the cookies in powdered sugar. Store the cookies in a covered tin, and they will taste better after a couple of days. 

Adapted from a German recipe 

by sunnycovechef.com
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Chocolate Chip Walnut Delight Bars

12/23/2013

1 Comment

 
A cookie you can't resist ​
My friend, Tory, introduced me to these bars years ago. The recipe came from a 1976 Cuisine magazine and it has been in my Christmas folder for many years. The crust is buttery and has only one teaspoon of sugar which combines well with the chocolate and nutty topping. These bars are rich, so I cut them into small pieces. It's a yummy treat throughout the year. I've taken them to many events and they always have been a hit. They are easy to make and will last up to a week. I don't have a chance to freeze them because my family just eats them as fast as I can make them. But the original recipe suggests that they can be frozen for up to 6 months. Instead, I keep them in a covered container and hide them from my family.
Print Recipe
Ingredients:

(Makes about 50 pieces)

The crust:

1/2 cup ( 113g)softened butter 
1 egg
1 ¼ cups ( 160g) flour 
1 tsp. sugar
1 tsp. baking powder
a pinch of salt

12 (365g) ounces semisweet chocolate chips 

The topping:

2 eggs 
3/4 (150g) cup sugar
2 cups  ( 250g) finely chopped walnuts
6 Tbs. (85g) melted butter
1 1/4  tsp. vanilla ​
​Directions:

Preheat oven to 350° Fahrenheit
Grease a 13 x 9 x 2-inch baking pan.
Preheat oven to 350° with rack in the middle. 

Combine flour, baking powder and 1 tsp. sugar.
Cream ½ cup butter and sugar in a stand-up mixer; add egg and mix well.  Add the flour mixture and mix until combined. Press the dough with floured hands into the well-greased baking dish. Bake for 10 minutes.

Remove pan from oven and sprinkle the chocolate chips evenly over the crust. Return the pan to the oven and bake for 3 minutes. 

In the meantime prepare the topping. Beat the eggs for about 3 minutes on high speed in the mixer until they are thick and foamy. Stir in nuts, vanilla and melted butter. 

Remove pan from oven and spread topping over chocolate layer. Bake, until set for 25 to  30 minutes. Cool in pan on wire rack. Cut into small pieces.  Store in an airtight container. 


Guten Appetit!
Recipe  from  Cuisine Magazine
adapted by ©Sunnycovechef
1 Comment

Hazelnut Meringue Cookies

11/25/2013

0 Comments

 
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​These are not your usual meringue cookies. They are delicate, dense, frothy and chewy, more like a macaroon. My French girlfriend calls them macaroons. Over the years, I have reduced the amount of sugar in them, so do not put less sugar than is in this recipe.

I played with the topping and this time I added chocolate chips. A whole hazelnut is another option. The ground hazelnuts provide a distinctive nutty flavor. You could also substitute ground almond meal, available at Trader Joe's. Since I have never made them with ground almonds, let me know how they taste.

These cookies are easy to make and will last for a week—and they are gluten free! ​
Print Recipe
Ingredients: 
(Makes 35 to 40 cookies)

2 cookie sheets
Parchment Paper

2 1/2 cups hazelnuts (12 ounces ) 
1 cup fine sugar
3 egg whites
​​
Directions:

Preheat the oven to 350 Fahrenheit and roast the Hazelnuts on a cookie sheet for about 10 to 15 minutes. A light golden brown is all you want them to be, otherwise they will turn bitter. Immediately after removing them from the oven rub them in a kitchen towel to remove the skin. Put the peeled nuts in a bowl and roast the nuts where the skin did not come off for a couple more minutes and rub them in a towel again. Not all the skin will come off. The peeled nuts make a great snack and taste fabulous in salads, so roast some extra. Grind the nuts in a food processor but be careful not to turn them into nut butter.

Beat the egg whites in a stand up mixer until stiff, slowly add the sugar and continue to beat until the mixture becomes glossy, a minute or so. Add the ground hazelnut and mix well. Use two spoons to put the dough on a baking sheet covered with parchment paper that has been sprayed with canola oil. You will have two baking sheets of cookies.  Add a hazelnut on top of the cookies. Bake the cookies for 20 to 25 minutes at 325°  Fahrenheit  in the middle of the oven. Loosen the cookies from the paper after they have cooled for a minute or so. 

Guten Appetit!
Recipe © Sunnycovechef.com
0 Comments
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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