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/

CANDIED MEYER LEMON MARJAN RAMEZANI

INGREDIENTS

  4 Meyer lemons (or two regular lemons)

  ice water

  2 cups granulated sugar

  2 cups of water

INSTRUCTIONS

  Thinly sliced lemons and remove any seeds. You should have about 24 thin slices, give or take.

  Prepare a medium-size bowl with ice and water.

  Bring a pot of water to boil, add lemon slices and boil for one minute. remove slices from boiling water and plunge into ice water for a couple of minutes until cool, then drain.

  In a medium-size skillet bring sugar and water to a simmer, stirring occasionally until sugar is dissolved.

  Add lemon slices in a single layer and simmer for about an hour, until rinds are translucent.

  Remove lemon slices and cool on wire rack.

NOTES

Use candied lemon slices to garnish cakes and other baked goods. 

Candied lemon slices may be kept refrigerated up to one month in a sealed, airtight container.

rum raisin chocolate chip cookies atefeh

1 cup dark raisins

1/4 cup dark rum

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, slightly softened

1 cup firmly packed dark brown sugar

3/4 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1/4 teaspoon rum extract

3/4 cup pecans, coarsely chopped

2 cups semisweet chocolate chips

In a small bowl or plastic container with a tight-fitting lid, combine the raisins and rum. Cover and let soak together for at least six hours, or overnight.

When ready to bake, preheat oven to 350°F.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and rum extract and beat again to incorporate.

Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips, chopped pecans, and raisins (including any excess rum) either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.

Cover the bowl with plastic wrap and let rest for about 10 minutes.

Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.

Bake for about 9-11 minutes, until the edges, begin to brown but the cookies are still soft, rotating the baking sheet halfway through the baking time. Allow cooling on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.