Romias Cookies Atefeh Asadbeigi

ingredients:

150 g

Cake flour (or pastry flour)

125 g

Butter

1/5 tsp

Salt

50 g

Icing sugar (sifted)

½ tsp

Vanilla extract

20 g

Egg white

Bean scrap from 1 pod of Vanilla

Almond toffee filling

(enough for 2 batches of cookies)

60 g

Corn syrup (or glucose syrup)

60 g

Brown sugar

60 g

Butter (cut into pieces)

60 g

Sliced almond

 Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.

Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butter into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.

Pour (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZN3sKx1EzhaXAvg16E17-357sMTTogsTi2fEQfDISh8h4TtfZiaD0MH7u1wERsWe40AZ4RrMrWtaZVgL5xUjOJ-gWERZbyVKax0Mh9PzV63d25UqwFxs-c5rPITY2jXtH07j6voTQ2rl/s1600-h/Romias+au+chocolate+et+vanilla_2.jpg) the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the coffee for at least 1 hour before using. 

 Making the cookies:

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXSTPJm4kPXos70O4NXBMgQJ2Cf0EaWwt4pu__lL53DoAzMYnANOf8wAO4yJjW2GzwF_xibwpsjk2-OcwfO3NTwyhGSRDBoTAPAq2HRoO3tWNi-h0smhXhTQfZoh4sXZ5AkxejN6CgRgU/s1600-h/Romias+au+chocolate+et+vanilla_6.jpg)

Scrap the beans from the vanilla pod and put them into the sifted icing sugar.

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL8Xko5O10EkTD9PcApZS7Pzz3NE56U-xcW1vEOiTvH09y3zEhIxe8cGocsrUcz6HzipmvZ6KrVhg8VujkSttOwoDHkt43Mt9vgXt9p2V9AbY_RkWkwwfEThJa08kuWkkXLzWcM0GWAKq/s1600-h/Romias+au+chocolate+et+vanilla_7.jpg)

Sift the flour and salt together.

Line the baking sheet with baking paper or Silpat.

Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.

Mix in the vanilla extract then gradually add the egg white then beat to combine.

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERwOJQ9ih2cXA_upmyFy-qJv6Bv8slbAMUh2sXnfg-rxjxuv3zmHL9mzzwNrpiejncxZUC8S3TP4_rvqiHFVR_FmrIAGOhxH8fNGGLvqq0v9e7aAhQn8zvoYsmwGXo28r_StTrZVZuL0G/s1600-h/Romias+au+chocolate+et+vanilla_8.jpg)

Pour the flour mixture into the bowl, using a spatula, gently fold the mixture together until combine.

Using (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5jnAZpGWqvFiWEoLQmN3mPvJarZp64mWA5hG5cmY24v19ejYVp7ZNQyOoKBUMD_6UsHgCD6y_xNuoavUkPatgpc8B6xkxdwEuCXq63d3Nf7j166AbIY-Q0iKoNKaMkpA6S7ZLCFblXuv/s1600-h/Romias+au+chocolate+et+vanilla_9.jpg) the cookie press, press the cookies into a disk with a hole inside. 

Cut the toffee into the small disk (about 4mm high), and place into the middle.

Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W9wt80e4l5o-HVZpET3SYrOsQapplDzDNzlKUmjx8x-FCVZqrFq6pS9C-XgGQA8zljNSRE693E2kJVNCIXZuCjcp_3mHE9qb0LGADslx7rrsuXoawc69IHreOXzzU-OCbgZMX8YUlIvU/s1600-h/Romias+au+chocolate+et+vanilla_10.jpg)

Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.

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Romias au vanilla, vanilla butter cookie with almond toffee

Chocolate Spritz or Viennese Shortbread Samaneh Hasanzadeh

INGREDIENTS : 

biscuits

 200 g wheat flour

 1 pinch of yeast

 175 g ointment butter

 70 g icing sugar

 1 egg white

 1 pinch of salt

 1 C.  1 teaspoon vanilla powder

 Decor

 100 g dark chocolate

 40 g praline

Instructions

 Preheat the oven to 160 °.

 Cream the icing sugar with the ointment butter in the bowl of your food processor at maximum power.  The mixture should become very creamy and whiten.

 Add the egg white and mix again at maximum speed.  Take out the egg white in advance so that it is at room temperature.

 Then add the flour, baking powder, salt and vanilla powder. Gently mix with the paddle of your food processor or with a Maryse.  The dough should be lightly worked, just enough to mix the flour well.

 Fill a pastry bag with a fluted tip with the dough.  Remove air bubbles and line a baking sheet with parchment paper.

 Poach rosettes on this sheet, spacing them 2 cm on each side.  Start in the centre and form a dough snail, sticking the dough well to the dough already placed.  Do about 3 rounds.

 Bake for about 12 minutes - 15 minutes if your cookies are larger.

 The cookies are still very pale when they come out of the oven: this will allow them to have a very sandy texture!

 At the exit of the oven, draw on the parchment paper and slide the cookies on a rack.  Please note, cookies are very crumbly, do not lift them by hand, wait until the cookies are completely cool before decorating them.

 For the decor:

 Melt the chocolate in a double boiler.  Once the chocolate is melted and shiny, dip your cookies in the chocolate.  Shake well to remove the excess chocolate.  Dry on a rack at room temperature.

 If you want praline, you can dip the cookie on the "melted chocolate" side in the praline, or sprinkle it on your cookies (you will only have one side)

 Notes

 To keep in an iron box.  You can change dark chocolate with milk or caramel chocolate.  Be careful not to take too sweet chocolate which would unbalance theta

Baklava Yovasi Rozi chef

https://pokhto-paz.com/