The 90 recipes in this book are all about beautiful, natural flavours from quality ingredients like fruits and spices.Dee Rettali is an artisan baker who, over a lifetime of baking, has honed her recipes to bring out intense flavour using forgotten craftsmanship. Dee's cakes, created for her bakery - Fortitude Bakehouse in London - are a world away from generic cakes loaded with sugar or artificial flavours.Many of her recipes are incredibly simple one-bowl mixes, brought together by hand and with no need for fancy kitchen equipment. The batter can be baked then or, to heighten the natural flavours and reduce sweetness further, left to slightly ferment in the fridge. This technique allows you to prep ahead and simply bake the cake when you want it. Some other recipes use a sourdough-like starter as a base to which any combination of seasonal flavours can be added.Dee has roots in both Ireland and Morocco that have inspired the unique flavour combinations in her bakes, such as:· White grape and rosemary cake· Marrakeshi mint and orange peel sourdough loaf cake· Blueberry and lime little buns· Turmeric custard and roast pear brioche buns· Chilli-soaked date and oat loaf cakeThis is a cutting-edge way of baking and at the same time it has antecedents in Dee's past. Growing up in rural Ireland, seasonal and no-waste baking was simply a way of life. This book brings this back to life in a thoroughly modern way.
Most people know this cookie as The Mexican pink cookie (Polvorones Rosas).
If you're a fan of almond croissants, you're going to love these incredibly delicious Almond Croissant Bars. With a buttery shortbread base, MOIST homemade frangipane filling, and a crumbly top layer with sliced almonds, these bars are super tasty and surprisingly easy to make. I think you will love them!
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
These gluten-free Italian pignoli cookies, adapted from Lidia Bastianich, are a great holiday cookie full of almonds and pine nuts! A great addition to a Christmas cookie tray.
When you want that cinnamon roll, but don’t have time to wait for dough to rise, bake cinnamon roll shortbread bars! They capture all the deliciousness of a classic cinnamon roll in a fraction of the time. Trust me, these bars are a total game-changer!
Gluten-Free, Vegan, Serves 10 For the Cookies: 1 cup gluten-free all-purpose flour 1/2 cup almond flour 1/2 cup vegan butter, at room temperature 1/4 cup granulated sugar 1/4 cup powdered sugar 1/4 cup non-dairy milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup diced peaches For the Cream Cheese Filling: 1/2 cup vegan cream
No-Churn Olive Oil Gelato.
Kada nije sezona pravih,svjezih brekvi,ja se utjesim i sa ovim finim secernim !!:) BRESKVICE Za tijesto je potrebno: 3 jaja 200ml ulja 200ml mlijeka 300gr secera brasno ???-tu vam ne mogu bas reci tocnu mjeru ali se krece oko 850gr 2 male zlicice praska za pecivo Fil djem/marmelada od marelice,mrvice od breskvica prilikom vadenja sredine cimet,rum. U dublju zdjelu staviti mlijeko,ulje,jaja,secer i dobro izmutiti.Dodati brasno koje pomijesamo sa praskom za pecivo i prosijemo (ako imate vremena)pa sve skupa umijessimo u tijesto koje se ne lijepi za ruke. Pokriti prozirnom folijom i ostaviti 40-ak minuta da odmori. Kada je tijesto odmorilo,treba ga premijesiti,odkidati male kuglice i stavljati na lim koji postavimo papirom za pecenje. Ja napravim duzi valjak od tijesta i isjeckam na priblizno jednake komadice ,pa od snitica koje dobijem pravim kuglice,tako mi ispadnu dosta jednake !! :) Peci u predhodno zagrijanoj rerni na 160C-170C,oko 20 minuta..moraju ostati svijetle boje. ako je temperatura previsoka,tijesto ce popucati !!!!!! Pecene kuglice ohladiti i izvaditi im sredinu ostrim nozice,.Mrvice sakupiti i dobro ih usitniti.Ja ih usitnim u multiprsktiku :) Dodati dem od marelice,malo cimeta i ruma po zelji. Tim nadjevom filovati svaku polovicu breskvice,pa ih spojiti zajedno. U dvije zdjelice sipati umjereno toplo mlijeko i dodati farbu/boju za hranu,boju breskve/narance u jednu zdjelicu i sipati sasvim malo mlijeka, a u drugu zutu i sipati do pola zdjelice(200ml)zatim sastavljenu breskvicu umociti u zutu boju pa samo lagano bilo koju stranu umociti u boju breskve ili narancastu,odloziti na upijajuci papir samo par sekundi te ih odmah uvaljati u kristal secer. Poslije umakanja ih odlozim na papir kako bi se malo tekucina apsorbirala u breskvu i u papir i prilikom valjanja u secer nece biti mokre i secer ce lijepo prijanjati na njih..samo mora se raditi po 6-8 breskvica da se prve nebi presusile,ako se to ipak desi,ponovo ih umocite u boju,pa u secer !!:)
Easy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and Snickerdoodles. Vegan Soyfree Palm Oil free Recipe. Glutenfree option
KRAKELINGEN Dutch Cookie The Netherlands sweet pretzel cookie KRAKELINGEN 1 pound butter, softened 4 cups flour 1/2 cup water sugar Directions With a pastry blender, cut and blend butter and flour. Add water a little at a time until well blended. Cover dough with saran wrap or place in a ziploc bag, removing as much air as possible. Refrigerate overnight. Take about 1 tablespoon of dough and roll into the size of a pencil, join ends together. Dip both sides in granulated sugar, and lay on ungreased cookie sheet, twisting into a figure eight. Bake at 375 degrees for 12 minutes or until lightly brown on the bottom. cut and blend butter, flour and water dough will be sticky cover with saran wrap or place in a ziploc bag and refrigerate overnight take 1 tablespoon of dough and roll it out about 6 to 8 inches long (rolls out nicely on cutting board) join both ends together dip both sides in sugar lay on a cookie sheet and twist into a figure eight and bake after baking, place on a cool flat surface You can shape these delicate cookies into pretzels, hearts, knots or bows This is the Netherlands sweet pretzel. The pretzel came from Europe. I also learned that the saying "tying the knot" came from the pretzel. pretzel history http://www.en.wikipedia.org/wiki/pretzel While I was making this cookie, I thought about tying the knot. You join two ends together you cover it in sweetness you then twist it together or knot it and you end up with something very delicate My husband and I tied the knot in Hawaii My Wooden Wedding Shoes an engagement gift from my moeder liefhebben (love)
Sweet, tangy, and incredibly easy to make, these Lemon Bars are a delightful treat with a rich shortbread crust, luscious lemon curd, and a gorgeous layer of whipped cream on top. Whether you're using store-bought lemon curd for convenience or making it from scratch, this recipe is sure to impress.
This Homemade Hamantaschen Cookies recipe is made of a lovely shortbread dough that's shaped into a triangle and filled with your choice of delicious fillings — perfect for your Purim holiday.
For the serious caramel lover, these soft and chewy bars are dripping with caramel and stuffed with chocolate! Easy one-bowl, no-mixer recipe!
These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.
Cuccidati are the classic Italian Fig Cookies topped with a simple glaze and sprinkles. These cookies are traditionally served at Christmas time but delicious anytime of year!
Hey guys! I’ve been working on this recipe for a while now, and it’s always been on my list for years. If you’ve never made kolaches, I seriously can’t rave about them enough. This is totally my kind of dessert. Kolaches are a kind of sweetened, enriched bread, kind of like brioche, with a filling...Read More »
Schwedische Zimtknoten sind einfach gemacht, lecker und mit Nougat-Füllung noch leckerer
Italian Fig Cookies are a filled Italian Cookie. A sweet and nutty filling with hints of citrus and warm spices is wrapped with a buttery cookie dough, baked then sliced and topped with icing.
Make room in your recipe box for your new favorite Italian cookies. Get our 25 best recipes here.
Trying to remember the order in which recent events took place is about as futile as attempting to list all of Liz Taylor's husbands - in o...
When you want that cinnamon roll, but don’t have time to wait for dough to rise, bake cinnamon roll shortbread bars! They capture all the deliciousness of a classic cinnamon roll in a fraction of the time. Trust me, these bars are a total game-changer!
Perfectly spiced biscuits filled with tart jam and iced with raspberry icing.
Incredibly moist, zesty, and more-ish. This lemon and coconut polenta cake is perfect for afternoon tea and can be made gluten-free.
These Vegan Snickerdoodle Bars need 1 Bowl and 30 mins. Snickerdoodle cookie bars short bread like, cinnamony and delicious. Vegan Cinnamon Bar Recipe. Glutenfree Oilfree option. Makes One 8 by 8 inch brownie pan or a 9 by 5 loaf pan. 16 small bars.
These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate. These delicious almond cookies will rival the ones from your local bakery! They are irresistible as a holiday treat or all-year-round gluten-free dessert.
You'll fall in love with these popular German cookies with their almond flavor and wonderfully chewy texture!
Reginelle or 'nciminati cookies are fragrant sesame cookies, typical Sicilian cookies, that should be served at the end of the meal with a fortified wine, marsala or zibibbo, but they are also good eaten alone.
Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
Beautiful traditional Croatian cookies!
Sweet bread rolled into the shape of horns, with a cookie dough paste in the center.
