cocoa sponge fingers

Lovely sponge finger, so yummy with a cup of tea or coffee !!

Here I added cocoa to suit my chocolate tooth and an unforgetable white and dark chocolate with salted butter caramel charlotte that you're going to discover in a few days (sometimes I'm mean !!) ....

Yields : 24

Here's what we need :

60g flour, 3 eggs, 90g sugar, 15g unsweetened cocoa powder, icing sugar.

Here's what we do :

sift the flour & cocoa powder.

Whisk egg yolks with 30g sugar until foamy & clear yellow.

Beat egg whites for 2/3 minutes then add remaining sugar & beat until stiff with nice peaks.


Mix egg whites & egg yolks together carefully.

Incorporate the flour/cocoa all at ones, don't overwork the batter !!

preheat your oven at 302 °F.

Use a piping bag to form sponge fingers on a pastry sheet covered with parchment.

Dust with icing sugar and bake for 18 minutes.
                                                                                                                              Relax, savour & share!

Amaretti

Another italian delight !
You can eat amaretti everywhere in Italy but everyone has a differnet recipe...almways the best !!

Anyway, they are delicious, quick & easy to make, so there is no reason not to !!

Yields : 30 amaretti

Here's what we need :

2 egg whites, 150g sugar, 175g finely ground almonds, 1 teaspoon almond extract, 50g icing sugar.

Here's what we do :

Preheat your oven at 392°F.

Cover a flat baking pan with parchment.

Beat the egg whites not to stiff.

Add the sugar.

Beat again for 2 minutes.

With a spatula, incorporate the ground almonds carefully.


Pour the almond extract.

Make small rockes with your hands & roll them in icing sugar.

Put the amaretti on the baking pan & bake for 10 minutes until lightly golden.

                                                                                                                              Relax, savour & share!

Chesnuts biscuits

These biscuits are just perfect with a cup of tea or coffee.

The chesnut flour adds a slight smoked and rustic taste.

Yields : 30 (depends on their sizes)

Here's what we need :

150g chesnut flour, 100g all purpose flour, 100g icing sugar, 1 pinch salt, 125g butter, 1 egg.


3 hours.

Here's what we do :

Work the butter with your hands until soft.

Add salt & icing sugar & stir until combined.

Whisk in the egg.

Add flours & work just until combined.

Put aside in your fridge for 1 hour.


 Knead the dough with your hand palms, cut it in 4 pieces, superpose them & flatten with your hand palms, repeat 2 times.

Put it back in the fridge for 1 hour.

Preheat your oven at 338°F.

Flatten the dough with a rolling spin & cut biscuits with cooky cutters.

Bake for 12/15 minutes.

                                                                                                                              Relax, savour & share!