Linzer Sandwich Cookies Maryam Rostami Fard

INGREDIENTS

PRODUCTS

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1 cup (2 sticks) butter, softened

2/3 cup granulated sugar

2/3 cup finely ground almonds ((2 ounces))

1/2 cup seedless raspberry jam

1/4 teaspoon ground cinnamon

1 egg

confectioners' sugar ((optional))

INSTRUCTIONS APPLY LIST

Step 1

In a small bowl, combine flour, almonds, and cinnamon; set aside. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough into 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.

Step 2

Preheat oven to 350°F. On the floured surface, roll out one disc of dough 1/8 in. thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.

Step 3

Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners' sugar; gently sandwich cookies together.

Homemade Ferrero Rocher Maryam Nastari

12-15 Ferrero Rocher

For the candy:

50 grams Pailleté Feuilletine

50 grams toasted hazelnuts, finely chopped

140 grams praline paste

1/8 tsp. fine salt

For the filling:

12-15 whole hazelnuts, roasted and peeled

For the topping:

200 grams dark chocolate

10 grams cocoa butter

50 grams toasted hazelnuts, finely chopped

Preparation:

Mix Pailleté Feuilletine, chopped nuts, praline paste and salt to relatively solid mixture.

Cool the mixture in the refrigerator for about an hour.

Form balls of the mixture and put 1 whole hazelnut inside each ball.

Chill the balls in the freezer for about an hour.

Coating: temper the chocolate and cocoa butter.

Add in chopped nuts and mix until they are assimilated into the mixture.

Dip each ball in the chocolate coating and place on a baking tray lined with baking paper until chocolate sets.

Serve at room temperature.

Notes:

You can use any kind of nut you like instead of hazelnuts.

Pailleté Feuilletine is a caramelized wafer-thin chips. You can get it in baking specialty stores for products and raw materials.

Instead of Pailleté Feuilletine you can use plain crushed cornflakes or rice crispies.

Coconut Creme Brulee Shina Cheraghpor

 INGREDIENTS

PRODUCTS

Wilton Treatology Toasted Coconut Flavor Concentrate (Toasted Coconut and Creamy Vanilla Custard flavors used)

3 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups butter, softened (3 sticks, divided)

2 eggs

1/2 cup turbinado sugar

2 cups confectioners' sugar

1 tablespoon heavy whipping cream

1/2 cup firmly packed light brown sugar

 ADDITIONAL INFORMATION

INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350F. Prepares cookie pans with parchment paper.

Step 2

In the medium bowl, combine flour and 1/2 teaspoon salt.

Step 3

In a large bowl, beat 1 cup butter and brown sugar with electric mixer until light and fluffy. Add eggs, 1/2 teaspoon Toasted Coconut and 1/2 teaspoon Creamy Vanilla Custard Flavors; mix well. Gradually add flour mixture; mix well. Shape dough into 1-inch balls. Roll in turbinado sugar. Place on prepared pans and make an indentation in the ball with a finger.

Step 4

Bake 15-17 minutes or until edges are golden brown. Remove cookies from cookie sheet to cooling grid; cool completely.

Step 5

In a large bowl, beat 1/2 cup butter, 10 drops Creamy Vanilla Custard Flavor, 6 drops Toasted Coconut Flavor and a pinch of salt until light and fluffy. Gradually add confectioners’ sugar and beat until well-combined. Add cream; beat at medium speed until light and fluffy. Pipe or spoon filling into indentations of cookies.