• These cookies are perfect for autumnal afternoons with cup of warm tea. Cinnamon flavour with a portion of crunchy nuts pieces. To fulfil the mood they are decorated with Autumn motives. My children could not stop to eat them and I agree they are very tasty. Enjoy!

     

    about 50 pieces, depending on size

     

    Ingredients:

    • 2/3 cup butter, softened
    • ¾  cup sugar
    • 1 ½ teaspoons ground cinnamon
    • pinch of salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 cups flour
    • 2/3 cup hazelnuts, chopped

     

     

    In the bowl of a standing mixer beat butter, sugar, cinnamon and salt until light and fluffy. Add egg and vanilla, beat. Add flour and beat until the dough forms tight mixture. Add hazelnuts, mix until incorporated. This dough is softer than usual so cannot form regular ball but should be smooth and tight in structure. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

    Preheat oven to 375°F. Line a baking tray with parchment paper. Roll out cooled pastry into 1/5 inch thick circle. Cut out circles (or different shapes) then cut smaller shapes in the middle (I used apple, leaf and nut) but do not remove smaller cookie from bigger one. When ready place them onto prepared tray. Bake for 8-10 (depending on the oven) until blushed and light brown on bottom. Cool on a wire rack.


     

    Category: Cookies.

    Tags: autumn, cinnamon, hazelnut.

  • Dacquoise is a French dessert made of two hazelnut meringue layers and coffee cream in between. Hazelnut meringue reminisces macarons like structure because is made of egg whites and hazelnuts meal (you can use almond meal as well). They are crunchy outside and chewy inside. Coffee cream is traditional prepared as ‘creme patisserie’ (homemade custard like) with whipped cream. I decided to make it a little easier and replaced custard with mascarpone cheese which did not decrease neither texture nor taste. The whole dessert is very delicious. Enjoy!

     

    two baking sheets

     

     Ingredients for meringue layers:

    • 250 g hazelnuts
    • ½ cup + 2 tablespoons icing sugar
    • 6 egg whites
    • 200 g caster sugar
    • 1 tablespoon corn starch
    • pinch of salt

    Cream:

    • 8 dried dates
    • 250 g mascarpone cheese*
    • 350 ml whipping cream
    • 3-4 tablespoons icing sugar
    • 1 tablespoon instant coffee (powder)
    • 2 tablespoons coffee liquor (I used Kahlua)

     

    * use real Italian mascarpone cheese without corn starch

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel. Process in a food processor until meal. In a medium bowl mix them with icing sugar and corn starch.

    Preheat oven to 300°F (150°C). On two sheets of parchment paper draw two circles using dinner plate as a stencil (the diameter about 9 inch). Place paper sheets onto baking trays.

    Beat egg whites and salt with an electric mixer until stiff peaks form. Gradually add sugar (1 tablespoon at the time) and beat on high speed until stiff glossy mixture and all sugar consumed. Turn off the mixer and fold in nuts with icing sugar. Mix gently with rubber spatula. Divide mixture into half and spread each portion on baking sheets on drawn circles. Bake for 45 minutes. Check the meringues after 15 minutes, if they get brown to quickly decrease oven temperature to 285°F. Meringues are ready if they are dry to the touch and could be easy removed from paper. Turn off the oven and leave them inside to cool for at least 3 hours or overnight.

    Make cream: blend dates until thick paste. Add some water to have thick but liquid mixture. Whip the cream until stiff peaks. Gradually add (1 tablespoon at the time): mascarpone cheese, 2 tablespoons dates’ paste, icing sugar, coffee powder and liquor.

    Gently remove meringues off the paper. Place one on the serving plate. Fill the piping bag ended with star (1M) nozzle with the coffee cream. Pipe large rosettes on the meringue layer, one by one. If some cream left pipe the second layer on made rosettes.  Cover with the second meringue layer and dust with cocoa powder. This dessert is the best on the next day as the meringues get slightly moist and are easy to slice.

     

     

    Category: Meringues/macarons.

    Tags: coffee, dates, glutenfree, hazelnut, mascarpone.

  • This is actually recipe for two cakes. Light modification of additions and you may choose your preferred flavour. The method and main ingredients are identical and additions change the cake into cranberry citrus or cranberry cinnamony and spices cake. The streusel on the top is similar and the difference is in added nuts and flavours. In both cases the cake is delicious and moist, stays fresh and soft. The cranberry fruits are clearly and sour delectable and they refreshing the whole taste. Enjoy!

     

    round spring pan 9 inch

     

     Ingredients:

    • ½ (115g) cup butter, melted
    • 1 cup (200g) sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups (240g) all purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup (125ml, 78g) sour cream
    • ¼ cup (62ml) milk
    • 120 g fresh cranberries
    • cake 1. citrus: zest of 1 orange, zest of 1 lemon
    • cake 2. cinnamony: 2 teaspoons cinnamon, ½ teaspoon of each: ground allspices, cloves, anise

     Streusel:

    • ½ cup (80g) all purpose flour
    • ¼ cup (50g) sugar
    • pinch of salt
    • 3 tablespoons (45g) butter, melted
    • cake 1. citrus: ½ cup (120g) chopped walnuts, 1 teaspoon orange zest, 1 teaspoon lemon zest
    • cake 2. cinnamony: ½ cup (120g) chopped hazelnuts, 1/8 teaspoon of each: cinnamon, ground allspices, cloves, anise

    Icing:

    • ½ cup (80g) icing sugar
    • cake 1. citrus: 3-4 tablespoons orange and lemon juice (mixed together)
    • cake 2. cinnamony: 3-4 tablespoons milk with ¼ teaspoon cinnamon

     

     

    Preheat oven to 350°F. Line the bottom of the pan with parchment paper.

    In a bowl of standing mixer stir together melted butter, sugar, eggs and vanilla extract. Add orange and lemon zest for cake 1. (citrus). Add flour, baking powder and salt and mix until incorporated. Add cinnamon and spices for cinnamon cake. Add sour cream and milk, mix until combined. Spoon the cake mixture to the prepared pan. Scatter washed cranberry fruits on the top in way they cover the whole top in one layer. Sprinkle the top with streusel (1. or 2. for desired taste of cake) to cover the fruit underneath. To make streusel just mix all ingredients together with appropriate additions for desired taste of cake. Bake (preferably in convection oven) about 45 minutes or a little longer (in traditional oven) - until the tooth pick inserted into the center comes out clean. Leave in the pan for 15 minutes then remove from the pan and cool on a wire rack. Before serving sprinkle the top with icing.

    Make icing: beat icing sugar with juice (cake 1.) or milk (cake 2.) until smooth and thick but still liquid mixture.

     

     

     

     

     

     

     

     

     

     

    The recipe comes from 'Bake from scratch' magazine however modified by me.

    Category: Tea- and bundtcakes.

    Tags: cinnamon, cranberry, hazelnut, lemon, orange, walnuts.

  • Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
    • 5 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped hazelnuts
    • 100 g prunes, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 12-15 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


     

    Category: Cookies.

    Tags:cocoa, glutenfree, hazelnut, oats, prune.

  • Today I have another tart, or very versatile cake in countless variations. I played with my new number shaped cookie cutters but of course you may use another shapes. On the shortbread base we have layers of my beloved frangipane filling (this one is hazelnut black sesame version), fresh figs slices and shortbread numbers. Hazelnuts, sesame and figs create harmonious and balanced composition – the whole taste is just perfect. I suppose it is one of most tasty cakes I have ever baked, you have to try. Enjoy!

     

    1 tart ø 8 inch + 2mini tarts ø 4 inch or 1 classic tart ø 10 inch

     

    Ingredients for base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2  cups flour

     Frangipane filling:

    • ½ cup softened butter
    • ½  cup superfine sugar
    • 100 g finely ground hazelnuts (skinned)
    • 2 tablespoon ground black sesame seeds
    • 1 egg

     Adds:

    • 5-6 fresh figs
    • 1 egg yolk
    • 2 tablespoons granulated sugar

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over figs sliced thinly. Re-roll remaining pastry and cut small shapes you desire. Put them over figs. Beat the egg yolk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart/s in the fridge until the oven is heated.

    Bake at 350°F for 20 to 40 minutes (I baked smaller tarts for 20 minutes and the bigger for 35). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags:figs, hazelnut, sesame.

  • I call it meringue because the main ingredients are egg whites and sugar. In fact, the addition of ground hazelnut change the taste and structure as well. Soft and crunchy cake is layered with homemade ‘Nutella’ frosting made of hazelnuts and chocolate. The whole cake is light in structure and in taste and clearly but subtle nutty. It is a kind of Ferrero Rocher ball flavour and because of that is decorated with. By the way: fresh for couple of days. Enjoy!

     

    springpan ø 8 inch

     

    Meringue:

    • 200 g hazelnuts
    • 1 ¼ cups (200 g) icing sugar
    • 6 egg whites
    • pinch of salt
    • 2 tablespoons corn starch

     Frosting:

    • 100 g hazelnuts
    • 100 g dark chocolate
    • ¼ cup (40 g) icing sugar
    • 1 cup (250 ml) whipping cream

     Decoration:

    • 50 g dark chocolate
    • 1 teaspoon canola oil
    • Ferrero Rocher balls
    • chocolate rosettes

     

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread all (for meringue and frosting) nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel.

    Lower the oven temperature to 325°F and line the bottom of spring pan with parchment paper.

    Process hazelnuts for meringue in food processor until finely ground. Add half of the sugar and corn starch and mix together. Beat egg whites with salt until stiff peaks form. Gradually add remaining sugar still beating on lower speed. Turn off the mixer and bring together the egg foam and nuts-cornstarch mixture stirring carefully with rubber spatula. Pour the cake mixture into prepared pan and bake for 30 minutes until golden beige in colour. After baking separate the cake of pan sides with a knife. Cool in pan.

    Frosting: melt chocolate in double boiler or microwave. Place remaining hazelnuts and icing sugar in a food processor and process until thick paste. Add chocolate and process until well incorporated. In a separated bowl beat whipping cream until stiff. Mix in the chocolate-nuts paste with rubber spatula.

    Cut the meringue horizontally into three layers. Spread the half of frosting on the first layer and cover with the second. Spread the rest of frosting and cover with third layer.

    Decoration: melt chocolate in double boiler or microwave. Add oil and mix. Spread on the top of the top and let it drip on sides. Decorate with half cut Ferrero balls and chocolate rosettes.


     

    Category: Meringues and macarons.

    Tags:chocolate, glutenfree, hazelnut.

  • This is a kind of meringue because the main ingredient are egg whites beaten with sugar and by eating you can feel gently meringue’s crunch. However this is more than just meringue because the egg whites’ foam is filled with nuts, chocolate and wafers. The cake is very light, gently crunchy, a little gooey and very tasty. Yoghurt frosting is slightly sour and matches perfectly with this cake not so sweet like classic meringue. And fresh figs are more than welcome there. Enjoy!

     

    springform pan 9 inch

     

     Ingredients:

    • 1 cup (140 g) hazelnuts
    • 4 egg whites
    • 1 cup (220 g) superfine sugar
    • 100 g dark chocolate, chopped
    • 100 g hazelnuts wafers

     Frosting:

    • 250 g Greek yoghurt, natural
    • 100 ml whipping cream
    • ¼ cup icing sugar
    • 2 tablespoons Baileys liqueur
    • 5-6 fresh figs

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel. Set aside ¼ cup peeled nuts for decoration. Chop finely remain nuts. In a medium bowl mix them with chopped chocolate and wafers broken into small pieces.

    Preheat oven to 325°F (160°C). Lock the base in 9 inch springform pan upside down. Grease and line base and sides.

    Beat egg whites and ¼ cup sugar with an electric mixer until firm peaks form. Add remaining sugar and beat on high speed for 8 minutes until dissolved. Fold in nuts with chocolate and wafers. Mix gently with rubber spatula. Spoon mixture into pan. Bake for 40 minutes. Cool completely in pan.

    Make frosting: beat yoghurt, cream, icing sugar and Baileys liqueur with an electric mixer until soft peaks form.

    Remove cake from pan, transfer to a serving plate. Spread the top with frosting. Cut figs into wedges and place onto the frosting. Sprinkle with remaining nuts.


     

    Category: Meringues/macarons.

    Tags: chocolate, figs, hazelnuts.

  • Hand pies are usually baked as round or rectangular shaped cookies. I decided to shape them as leaves for more fun and Autumn styling. Every pie is big enough to be comfortable held in your hand. The filling is quite thick so does not leak outside and made of hazelnuts and dried figs. You may bake them in every shape but I think leaves are now so on mood. Enjoy!

     

    about 14 pieces (leaf about 4 x 4 inch)

     

    Ingredients for the base:

    • 2/3 cup (150g) softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2  cups (320g) all purpose flour

    Filling:

    • 1 cup (240g) hazelnuts
    • 7-8 dried figs
    • 1/3 cup (70g) sugar
    • 1 teaspoon vanilla extract
    • 1 egg

    Topping:

    • 1 egg (divided into yolk and white)
    • 1 tablespoon milk
    • 1 tablespoons granulated sugar

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: chop nuts finely. Cut figs into small pieces with kitchen scissors. Add remaining ingredients and mix until combined.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out leaves with cookie cutter. Re-roll the remaining pastry. Cut out leaves as the pastry last. On the half of leaves ‘draw’ veins with small knife. Make 2-3 small slashes. Place the filling on the second half of the leaves (without ‘drawing’) leaving empty border around outer edges. Brush edges with egg white and cover each leaf with filling with one leaf with veins. Beat the egg yolk with milk in a small bowl and brush the top of the leaves with. Sprinkle with granulated sugar. Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated.

    Bake at 375°F for 15 minutes (until the pastry is golden brown). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: figs, hazelnut.

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