Lineser Biscuit Ashpazi Mahfa

A gourmet Christmas biscuit with jam

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Preparation time:

30 minutes

Cooking time:

35 minutes

Rest time:

1 hour

Total time:

40 minutes

Type of dish: dessert cuisine: French Servings: 30 biscuits

ingredients

250g of flour

250 g cold butter

200 g of almond powder

1/2 teaspoon baking powder

150 g icing sugar

2 eggs

1 teaspoon cinnamon

1 pinch of salt

1 jar of raspberry jam

Instructions

Separate the whites from the yolk of an egg. Reserve the white and quickly mix the yolk with the second egg.

Quickly cut the cold butter into cubes. Put the pieces of butter, flour, almond powder, baking powder, icing sugar, and spices in a blender and mix to obtain a homogeneous paste. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 180 ° C (no rotating heat).

Spread two-thirds of the dough on parchment paper about 3 mm thick. Gently pull the baking paper on a baking sheet. Keep the rest of the dough in the fridge.

Stir the dough several times with the fork and cook for about 15 minutes in the bottom of the oven.

During the cooking, spread the rest of the dough on a sheet of parchment paper. Cut strips about 1.5 cm wide and cut out small shapes with a cookie cutter. Put back in the fridge.

Mix raspberry jam well.

As soon as the dough comes out of the oven, coat it with the remaining egg white. Then divide the raspberry jam with a spatula.

Lay the strips of dough delicately diagonally.

Bake (in the centre of the oven) for about 20 minutes.

Cool completely. Then cut into strips with a sharp knife.

Chocolate Babka Sofia

Servings 1 large 30 cm cake pan or 2 small 20 cm cakes

 Author Natalie

Ingredients

For the dough:

500 grams (3 1/2 cups) all-purpose flour

10 grams (2 tsp.) active dry yeast

100 grams (1/2 cup) soft butter

100 grams (1/2 cup) sugar

2 large eggs

180 ml. (2/3 cup) milk

Pinch of salt

1 tsp. vanilla extract

For the chocolate filling:

200 grams dark chocolate

100 grams (1/2 cup) butter

200 grams (1 cup) chocolate chips

For brushing:

1 beaten egg

For decoration:

Chocolate sprinkles

Instructions

Make the dough:

In a mixer bowl with a kneading attachment, put flour, yeast, butter, sugar, eggs, milk, salt, and vanilla and knead in low-medium speed for 10-12 minutes until uniform dough is obtained.

Cover the bowl and allow rising for 1-2 hours until the dough almost doubles its volume.

Chocolate filling:

In a bowl place chocolate and butter. Dissolve in the microwave or over double-boiler until everything is melted and the mixture is uniform.

Cool the filling for 2-3 hours at room temperature until it reaches a spreadable consistency.

On a floured work surface roll the dough into a very thin rectangle about 2-3 mm thick. (if making 2 smaller cakes – divide the dough into 2 pieces and roll each separately).

Spread the chocolate filling in a smooth, thin layer. Sprinkle generously with chocolate chips.

Roll into a long and tight tube shape.

Curl the roll around itself to form a spiral shape.

Place the cake in a lightly greased baking pan.

Cover the cake and allow rising for about an hour or until the almost doubled in volume.

Preheat the oven to 170 degrees.

Gently brush the cake with beaten egg and decorate with chocolate sprinkles.

Bake the cake for 35-45 minutes or until golden, swollen and set to the touch.

Cool slightly at room temperature and serve.

Recipe Notes

The cake is at its best when it’s warm and on the day of preparation.

You can freeze the cake (well-wrapped) for up to two weeks. It is recommended to defrost for several hours at room temperature and warm in the oven before serving.

If desired, add chopped nuts or to the filling.

Instead of making the chocolate filling you can use store-bought chocolate spread like Nutella.

Chewy Almond Cookies Maryam Khanzedeh

INGREDIENTS

PRODUCTS

1/2 teaspoon pure vanilla extract

8 ounces almond paste

1/2 cup granulated sugar

1 egg white

10 Maraschino cherries (, halved (optional))

1/4 cup sliced almonds

INSTRUCTIONSSUPPLY LIST

Step 1

Preheat oven to 325° F. Line baking sheets with parchment paper.

Step 2

In large bowl, break almond paste into the piece. Add sugar and beat with electric mixer on low speed until the mixture is sandy. Add egg white; beat until mixture is very smooth.

Step 3

Drop dough by rounded teaspoons onto lined baking sheets, about 1" apart. With the index finger, make a slight indentation in the center of each dough round. If desired, press a cherry half into each indentation. Press slivered almonds into the dough around the edges.

Step 4

Bake 22-25 minutes or until lightly browned. Cool completely on baking sheets on wire racks. Peel cookies off parchment paper when completely cool. Store in airtight containers.