Gianduja chewy cookies

The smell of those cookies baking in the oven makes my mouth water and my stomach groan !!

They are so tasty and they actually really melt in your mouth...divine !!

if you want to make your own gianduja here it is

Yields : 18 cookies

Here's what we need :

150g gianduja, 100g sugar, 250g flour, 80g butter softened, 2 tablespoons hazelnuts oil, 1 pinch salt, 1 large egg, 1 tablespoon caramel, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda.

Here's what we do :

Preheat your oven at 350°F.

Line 2 baking trays with parchment.

In a stand mixer, beat the sugar, butter, hazelnuts oil & salt on medium speed until light & fluffy.

Add the egg, gianduja, caramel & vanilla extract & mix on low speed for 30 seconds (just to combine) then beat on medium speed for another 30 seconds.

In a medium bowl, whisk the flour, baking powder & baking soda & add to the mixture.

Mix on low speed for 30 seconds then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into balls (about 1 heaping tablespoon).

Arrange at least 2 1/4 inches apart on the prepared baking trays.

Bake until the edges are golden  & the tops are cracked but not completely set, about 13 to 15 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!

White chocolate pecan nuts and salted butter cookies

This fabuleous recipe comes from the mouth watering book by Alice Medrich "Chewy, gooey, crispy, crunchy, melt in your mouth cookies".

Actually I switched butter for salted butter and dry roasted salted macadamia nuts for pecan nuts.

You can keep them for up to a week in an airtight container (if by chance they last more than one day!!!) they're still chewy crunchy licious !!!

Yields : around 20 good size cookies

Here's what we need :

3/4 cup rolled oats, 3/4 cup flour, 1/2 teaspoon baking soda, 8 tablespoons salted butter melted and still warm, 1/3 cup sugar, 1/3 cup brown sugar, 1 teaspoon vanilla extract, 1 large egg, 1 cup chopped pecan nuts, 1 cup chopped white chocolate.


3 hours.


Here's what we do :

Pulverize the oats in a blender until fine.

Add the flour & baking soda and pulse to combine. Put aside.

In a large bowl, combine the melted salted butter with sugars & vanilla extract.

Whisk in the eggs.

Stir in the flour mixture just until all of the dry ingredients are moistened.

Stir in the pecan nuts & white chocolate.

Cover & refrigirate for 2 hours.

Preheat your oven at 325°F.

Remove the dough from the fridge, scoop the dough and place about 2 inches apart on the ungreased pan.

Bake until the cookies are deep golden brown, 13/15 minutes.
                                                                                                                                  Relax, savour & share!

Yin Yang coconut & dark chocolate rocks

Friday evenings are my favorite. The perfect time to relax ! They inspired me these Yin Yang coconut & dark chocolate rocks : black & white, sweet coconut & slightly bitter chocolate, crunchy outside & moist inside. A delicious way to illustrate the chinese Yin & Yang philosophy. you're going to levitate !!!

yelds : 35

Here's what we need :

4 egg whites, 200g sugar, 200g ground coconut, 40g flour, 100g dark chocolate (60%), 1 teaspoon ginger powder, 1 teaspoon 4 spices mix.

Here's what we do :

Preheat oven at 350°F

first, let's make a wonderful Italian meringue (relax, it is not as hard as it seems) : beat egg whites until stiff, with nice peaks.

make a syrup with the sugar & 66g water on high heat, pour it on egg whites beating on medium speed until cold.

In a bowl, mix flour & coconut. Add the meringue carefully.

Arrange small amounts of batter (use a table spoon to help) on a baking sheet covered with parchment.
Bake 15 minutes (they must be very very slightly brown)


Melt dark chocolate in "bain marie", add ginger & spices. Pour half of each Yin Yang rock in chocolate.

                                                                                                                                   relax, savour & share!