Chocolate Qurabiye Ida Mohebzadeh

accordion potatoes Ashpazi Mahfa

INGREDIENTS
4 MEDIUM RUSSET POTATOES
2 TABLESPOONS UNSALTED BUTTER, MELTED
8 TO 12 THIN SLICES CHEDDAR CHEESE, CUT INTO 1-INCH SQUARES (SEE KELLY'S NOTES)
1/3 CUP SHREDDED PARMESAN CHEESE
1 TABLESPOON CHOPPED FRESH CHIVES

INSTRUCTIONS

Preheat oven to 450°F. Line a baking sheet with foil

Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.

Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.

Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted about 3 minutes.

Remove the potatoes from the oven, top them with the chopped chives and serve immediately.

KELLY'S NOTES:

How much cheese you use depends on whether you add the cheese in between every slice or every other slice.

The potatoes should be fully baked when you add the cheese.

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LUXURY CHOCOLATE SHORTBREAD JAM SANAM OMARZADEH

Italian Almond Cookies Samaneh Asadi

INGREDIENTS:

YIELD: about 22 cookies

 • 3 cups (300 gr) almond flour 

 • 1 cup (200 gr)  sugar

 • pinch of salt

 • zest of 1 large lemon (or 2 small)

 • 1 teaspoon vanilla extract

 • 1/4 teaspoon almond extract

 • 3 egg whites (medium eggs)

 • powder sugar for dusting, about 1/4 cup (optional)

 • about 22 whole almonds (one for each cookie)

PREPARATION:

TIME: 15 minutes to prepare, 15 minutes to bake

  

Preheat the oven to 325° F (165° C).

In a large bowl, combine the almond flour with the sugar, salt and lemon zest.

Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.

Roll the dough into balls, about one tablespoonful each.

Roll into the powdered sugar, if you like. These cookies are also great without the white sugar on the outside.

Place on a baking sheet lined with parchment paper.

Top each cookie with an almond.

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And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down and enjoy!

PECAN BALLS Sanam

 INGREDIENTS

 • 1/2 cup unsalted butter (1 stick), softened

 • 2 tablespoons granulated sugar

 • 1 cup all-purpose flour

 • 1 heaping cup chopped pecans

 • 1/4 teaspoon salt

 • Optional chocolate drizzle: 1/2 cup semisweet chocolate chips

 INSTRUCTIONS

 1 Preheat the oven to 275 degrees F.

 2 Cream together the butter, sugar and flour with a hand mixer or stand mixer.

 3 Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.

 4 Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)

 5 Bake at 275 degrees F for 45 minutes.

 6 Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.

 7 To make the chocolate sauce: Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.