Traditional recipes

Cookies with almonds and chocolate cream

Cookies with almonds and chocolate cream

1. First put in a large bowl flour, eggs, egg yolk, sugar, butter cut into pieces and soaked at room temperature, then add the ground almonds and vanilla sugar. All these ingredients will knead well with your hands, and in the end we will get a homogeneous dough. Cover this dough with foil and refrigerate for about 30 minutes.

2. After the mentioned time has elapsed, on a plate sprinkled with flour, we spread a thick sheet, from which we will cut the biscuits with the help of special shapes.

3. While we are baking the cookies (about 20 minutes), we also take care of the preparation of the chocolate cream; thus, we melt the chocolate in a bowl placed in a bain-marie or in the microwave and, when it has cooled, it is incorporated in the whipped cream obtained from whipped cream.

The cooled biscuits will be filled with posh with this chocolate cream and will be served powdered with powdered sugar. They are perfect next to a hot chocolate, on a cool autumn day.

Chocolate pallets

Chocolate pallets & # 8211 the best cookies of childhood!

Preparation time:



Preparation instructions

Palettes with chocolate recipes. Chocolate Palette recipe. Homemade cookies.

In a bowl mix the butter (at room temperature) with the powdered sugar, vanilla extract and salt powder

Gradually add eggs and mix until you get a homogeneous composition.

Add flour mixed with baking powder and mix well.

The obtained composition is placed in a pos provided with a round tip.

In a tray lined with baking paper we pour small hazelnuts with the distance between them, see photo.

Bake the cookies in the preheated oven at 180 C, about 10-12 minutes.

Let the cookies cool completely then place a cream avelina.

Decorate them with a melted chocolate grill and put them in the cold for at least 20 minutes.

Cover 3 trays with baking paper and transfer the composition in a pouch with a round dui to the plate and put small piles, taking care to be spaced apart because they will stretch when baked.

Bake the cookies for 10-12 minutes at 180 ° C, until they lightly brown on the edges. Do not bake them anymore because they will be very hard. The next day, if they remain, they will melt much more. Enjoy!

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What are almonds?

Almond nuts are crispy egg white cookies with walnuts, almonds or hazelnuts. They have a cracked appearance and a brown color. I'm kind of "Nancy's Macaroni" & # 8211 see here.

If you prepare them with walnuts they will be greasier (walnuts are fatter than almonds) and darker in color. Instead, they will have an intense aroma of walnut and vanilla. You can also make mixes of walnuts with walnuts or walnuts with hazelnuts. In all cases they are important almond and coffee essences (extracts) which give a special aroma to almonds.

Regarding this recipe, I consulted with Mircea Banu (confectioner-pastry chef and owner of the Desertology blog). I followed his advice and I did well. The egg whites are put raw, unbeaten and the composition of these almonds must be a fluid, shiny one. Also, after baking, they must have a cracked and crunchy surface but the core must remain soft, sticky, chewy.

From the ingredients below it results approx. 40 pieces of almonds with a diameter of approx. 5 cm.

Christmas cookies with meringue

Towards the end of the list you will find several meringue cookies or even meringues with walnuts, almonds or coconut that you can use the remaining egg whites from cakes or mayonnaise. No More Ultra they are very delicate and elegant.

We have prepared a selection of over 30 cookie recipes for Christmas and New Year. Many of them can be prepared several days in advance because they need tenderizing. So don't crowd the days around the holidays.

Of course you don't have to do them all but select 3-6-9 kinds of Christmas cookies from the list below. In the current situation (pandemic covid 19) we can no longer make large meals with many guests so we will have to adjust the amounts of food so as not to waste.

Don't forget the needy and the poor and give them a little of your abundance or a little!

Chocolate cake and apricot jam

  • For countertop (24 cm):
  • 6 eggs
  • 8 tablespoons sugar
  • 4 tablespoons water
  • 4 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 tablespoons cocoa
  • 8 tablespoons flour
  • For the cream:
  • 300 g dark chocolate
  • 350 ml liquid cream
  • 250 g mascarpone
  • For syrup:
  • 400 ml water
  • 2 tablespoons sugar
  • 2 teaspoons rum essence
  • For the glaze:
  • 200 g dark chocolate
  • 250 ml liquid cream
  • 50 g butter
  • Furthermore:
  • 50 g almond flakes
  • 250 g apricot jam

Preparation Cake with leaves and almond cream

For the dough, mix the ingredients, in which the honey must be warm, but not hot. First mix the honey and eggs with the sugar and vanilla (best with the mixer) then gradually add the flour and knead well until smooth.

The dough is divided into 4 portions. The easiest way is to weigh the dough and make 4 equal portions. Each portion is the size of a large tray, mine is 40 & # 21530, directly on a lightly floured baking paper. You have to make sure that the top so stretched is as thick everywhere, otherwise in some places, where the layer is thinner, it will burn. Drag the sheet directly into the tray. The baking paper makes our work incredibly easier, the dough doesn't break, we don't put flour everywhere and we don't need to bake the tops on the back of the tray, so the oven doesn't fill with flour either.

Baking sheets for cake with leaves and almond cream

Bake the sheets individually, 6 minutes each, at 170 ° C (average grade for gas) in the preheated oven. Until the first tray is baked, spread the dough for the second tray. The baked countertops are placed on a board upside down as soon as they are removed from the oven and remove them and remove the baking paper.

Almond cream for cake with honey sheets

For the cream, put the vanilla milk on the fire. In parallel, beat the yolks with the powdered sugar until you get a foam, add the flour until smooth and, at the lowest speed of the mixer, gradually add the milk, as in pastry cream.


Foodblogger at Savori Urbane. #savoriurbane

Move everything to the pot in which the milk has been heated and bring to a boil (over low heat, stirring constantly). The vanilla cream must be boiled for a few minutes to cook the flour from it. Careful! It must always be mixed because it sticks!

The cream should be tasted to check whether or not raw flour is still in it. Extinguish the fire and leave to cool.

Until the cream cools, bring the butter to the same room, so that the butter and boiled cream reach the same temperature. The soft butter is frothed with a mixer and then gradually added, spoon by spoon and boiled and cooled cream. The cream thus obtained is a vanilla cream. To this is added, according to taste, the almond flavor.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again. The explanation is simple: by mixing (rubbing) the butter heats up and will be completely incorporated, the result being a homogeneous cream.

Ingredients "Pale" cookies with chocolate cream

  • 200 grams of butter with 82% fat at room temperature
  • 200 grams of powdered sugar
  • 4 whole eggs
  • 300 grams of flour (I used Hungarian Agro Molnar flour)
  • 1 tablespoon vanilla extract (or essence)
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

chocolate ganache cream:

chocolate decor:

Preparation Cookies "Paleuri" with chocolate cream, video recipe

Preparation of “Pale” cookies with chocolate cream (the way of working described in text format) & # 8211 preparation of the composition for the pale

1. Place the oven and set it at 180 degrees Celsius.

2. Put the soft butter, powdered sugar, salt and vanilla sugar in a bowl and mix with the mixer (or mix vigorously with a wooden spoon or spatula) until the composition is homogeneous. Add the whole eggs, one at a time, mixing (or stirring) vigorously after each egg added. Do not add the next egg until the previous one has been completely incorporated into the composition.

3. After adding all the eggs, the composition may look cut, it does not matter, after adding the other ingredients we will get a very pleasant dough. We reduce the speed of the mixer to a minimum (if we mix by hand, this aspect doesn't matter anymore), we add the vanilla extract and we start to add the flour. We will add the flour gradually, in 4-5 slices, and we will try not to mix more than necessary, because by mixing a lot, the gluten network in the flour will develop and our cookies will not be as tender. As soon as all the flour has been added and no dry traces of flour can be seen in the composition, we stop mixing.

Preparation of pale cookies with chocolate cream, modeling

4. The composition will be like a thick cream, like a thicker pudding. We can slice it with 1 teaspoon, putting small lumps on the trays covered with baking paper, with a distance between them, or we can pour it with the pooch, in which case, it seems to me, we will get cookies of a more equal size. I poured the pile with a base diameter of about 4 cm, keeping a distance of 5-6 cm between them, and then I flattened the mound of each pile with my finger soaked in water. Although the ingredients are not in large quantities, the recipe is spicy, we will get 5-6 trays of cookies.

Preparation pale cookies with chocolate cream, baking

5. Bake the cookies one by one, tray after tray, in the preheated oven at 180 degrees Celsius, at an average height, for 12 minutes. In the first part of baking they will widen a lot, then they will rise a little and as soon as a reddish ring starts to appear around the cookies, they are ready. Allow the cookies to cool well.

Prepare pale cookies with chocolate cream, ganache cream

The cookies can be filled with chocolate cream, but also with jam. Sometimes I fill them with raspberry jam and they look wonderful to me. As for the chocolate cream, it can be a ganache cream, as we did today, or a butter cream like the Doboș cake. If you intend to keep the cookies for a longer time, a cream with butter is more appropriate, if you fill them with ganache cream, however, they will be younger.

6. Here's how I proceeded for the ganache cream: I heated the whipped cream on the fire and then poured it over the chocolate with 70% cocoa (100 grams) torn into pieces and placed in a bowl. I let it rest for a few minutes, so that the chocolate warms up well, then I mixed it with a spatula until the chocolate melted completely. This cream and chocolate cream base can be beaten into a whipped cream, like cream, but for that it must be very cold. After the composition cools to room temperature, refrigerate for at least 2 hours (ideally overnight), but if you hurry, go to the freezer for 30 minutes. When the composition is very cold, beat with the mixer at high speed until it doubles in volume and opens in color.

Prepare pale cookies with chocolate cream, assembly and decoration

7. While the chocolate ganache cools, melt the chocolate in the bain marie for decoration. As soon as it is fluid, we pour it into a paper cone or a posh with a very fine opening and draw zigzag lines over the cookies, then transfer them to a cool place until the glaze hardens completely.

8. Pour a little cream (about the volume of a large hazelnut) over the half of the cookies (or portion with a teaspoon) and cover with the other half, pressing lightly. The cookies are kept in a cool place, in a tightly closed box and will become more and more tender as time goes on.

Ingredients fresh cake with apricots and almond cream

  • 350 grams of flour
  • 160 grams of cold butter, cut into pieces
  • 160 grams of sugar
  • 1 pinch of salt
  • peel of 1 lemon (yellow part only)
  • 1 tablespoon vanilla extract
  • 1 yolk
  • very cold cold water (9-10 tablespoons of soup)
  • 8 beautiful apricots
  • 300 grams of peeled almonds (or almond flakes)
  • 200 grams of sugar
  • 200 grams of butter with 80% fat
  • 4 whole eggs
  • 40 ml. of cognac
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 2 tablespoons of simple syrup (water + sugar, you can use just as well a drop of heated honey)
  • 2 tablespoons lightly browned almond flakes (in a dry pan)
  • in addition: flour for sprinkling the work surface, powdered sugar for finishing the cake

Prepare the tender cake with apricots and almond cream

Tender top for tart

1. Flour, 1 pinch of salt, grated lemon peel, 160 grams of sugar and cold butter, cut into pieces, put in a bowl and work with the robot until you get a sandy appearance. Be careful, do not incorporate the butter into the flour with your hands, it will melt and the crust will not have the same quality, if you do not have a food processor you can incorporate the butter with two forks, crushing until it reaches the right texture (image on the right) .

2. Add the vanilla extract, egg yolk and 1 tablespoon of cold water at a time, while kneading quickly. Do not add more water than is needed to bind the dough (pictured left) and do not knead more. If you knead manually, it is good to cool your hands first with cold water and do not insist on kneading. Once the dough signs that it is binding, gather it in a ball, wrap it in cling film and refrigerate for 1 hour.

The composition of frangipane cream

3. While the dough rests in the cold, prepare the almond cream: for the beginning, grind the almonds in an electric grinder or in a food processor, adding 50 grams of sugar, until they become almost like a powder.

4. Soft butter (200 grams), remaining sugar and 1 pinch of salt are mixed until the composition becomes like a cream. One by one, add 1 whole egg and mix at high speed until incorporated, only then add the next egg. Finally add the vanilla extract.

5. Add the ground almonds and brandy and mix everything until smooth. Cover the cream with cling film and refrigerate until it's time to use.

Assembling the cake

6. After the rest of the dough has passed (1 hour), prepare a suitable tray (mine was 40 & # 21526 cm.), Grease it with a little butter and then line it with baking paper.

7. Sprinkle the work surface with flour and spread the dough, with the help of a spatula, in a 3-4 mm sheet. thickness. Roll out the dough on the surface and transfer over the prepared tray. The facelift unfolds and the sheet will fall into the tray. Adjust the dimensions, cutting with the knife what exceeds the shape and adding pieces of dough that are pressed to stick, where it is possible not to have completed the dough should cover the entire bottom of the tray and create a border of 3-4 cm. height all around. Once the dough is arranged in the shape (image on the left), put the tray in the freezer and turn on the oven, setting it at 180 degrees Celsius. After the oven has reached the required temperature (about 15-20 minutes), pour all the frangipane cream into the form, level it and bake it.

As long as the tart bakes enough to catch a fine crust on the surface, I take advantage to brag about the beauties of apricots that I picked from my own garden.

8. Wash the apricots, halve and remove the seeds. After the tart has been in the oven for 10 minutes, remove and arrange the apricot halves on top, with the concave side down, dipping them lightly in the almond cream.

Baking and serving

9. Put the tart in the oven and bake for another 35 minutes. From now on, it would be useful to cover the tart with a sheet of moistened baking paper, so that it does not become too brown on the surface. At the end of the baking time, remove the tray from the oven, grease the hot apricots with syrup or honey and sprinkle with browned almond flakes in the pan.

Allow the tart to cool in the pan, sprinkle with powdered sugar, portion and serve. A cup of ice cream next to this cake is a very suitable garnish, but it is perfect and simple.

Did you like this recipe?

Video: Νηστίσιμα μπισκότα με σοκολάτα u0026 αμύγδαλα Vegan cookies with chocolate u0026 almonds. Sweet Alice. E48 (January 2022).