Taste of Beirut – Semolina biscottis (Kirshalli) Are you the type who likes a dry and crumbly cookie that you can dunk in your coffee or hot cocoa? Then these would be right up your alley. They are extremely crumbly and very fragrant with anise, orange blossom, raisins and nuts. A recipe from the late Arto Der Haroutunian‘s Pâtisserie of the Eastern Mediterranean (adapted) INGREDIENTS: makes 30 2 cups of fine semolina flour2 tsp of baking powder1/2 cup of olive oil2 large eggsFlavoring: 1 tbsp of anise seeds, 1 tsp of vanilla, 1 tsp of orange blossom water (optional)1/2 cup of sugar1/3 cup of raisins1/3 cup of chopped nuts (walnuts or other) Place the semolina flour in the bowl of a food processor or mixer with the baking powder; combine the two for a few seconds.
Add the olive oil in a thin stream with the machine running until the semolina is wet and resembling breadcrumbs. NOTE: These cookies can be made with all-purpose flour; the amount of flour may need to be increased by 1/2 cup however. Pear, Pistachio, and Ginger Blondies, Recipe from Holiday Cookies 2005, Special Issue 2005. Low-Sugar Oatmeal Raisin Cranberry Cookies Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 102 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: When I was playing around with the idea of writing a low-sugar book, I had one and only one priority: the recipes had to be so good and so delicious that you could serve them without announcing the caveat that they were made with less sugar.
I started with a classic—oatmeal-raisin cookies—and tweaked and tested until I had a recipe that I could proudly serve at a dessert reception. Recipe and headnote excerpted from Baking With Less Sugar (Chronicle Books, 2015). Makes 16 to 20 cookies This recipe is a Community Pick! More Great Recipes: Cookies. Matcha Cookies with Almond | Easy Delicious Recipes. Matcha Cookies with Almond Recipe Yield 24 cookies | Prep Time: 15 minutes | Bake Time: 14-16 minutes Ingredients: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup packed powdered sugar 1 cup all purpose flour 1 tablespoon matcha powder 1/8 teaspoon salt 1/3 cup sliced almonds, lightly chopped Method: Sift together the all purpose flour, matcha powder and salt. With an electric mixer at medium speed, cream the butter and powdered sugar until fluffy.
Lower the mixer speed. Add in the sliced almond in 3 batches and stop the mixer immediately once all combined. Remove the dough and place on a 22 inches long plastic wrap. Pre-heat the oven to 325 degree Fahrenheit. Remove the dough from the freezer. Bake them for 14-16 minutes on the middle rack. Cook’s Notes: 1. Most-Pinned Recipes. Cinnamon Cookies with red Wine. Our very best recipe for cinnamon cookies; very easy to make and easier to disappear! Amazingly crunchy and scented with the aromas of red wine, cinnamon and ground clove.. These are of those cookies you can’t just have only one! And the smell.. Enjoy over a hot cup of your favorite tea. Ingredients 450ml olive oil (1 and 5/6 cups olive oil)180ml red wine (3/4 of a cup red wine)90ml orange juice (1/3 of a cup)90ml sugar (1/3 of a cup sugar)1 tbsp grounded cinnamon1 tsp grounded clovezest of 1 orange1 tbsp baking powder1/2 tsp baking soda1 kg soft flour, sifted (35 ounces)2 tbsps brown sugar (optional)90ml sesame seeds, roasted (1/3 of a cup) Instructions To prepare these flavourful cinnamon cookies, add in a large bowl the sugar and olive oil and whisk.
Recipe image gallery: Browse more related recipes Melomakarona recipe (Greek Christmas Honey Cookies) Making these sweet little cookies always makes me realise that it's Christmas time! November 30, 2013 In "***Most liked recipes***" Walnut-filled, Crescent -Shaped Pastries (Skaltsounia) Soft and crunchy crescent-shaped pastries (skaltsounia) with a delicious, flavorful walnut, jam and apple filling. This delicious treat is perfect with a nice warm cup of tea and for the Easter Lent Season! And since they are egg and butter free, you can enjoy them with (almost) no guilt!
For the dough 250g corn oil (9 ounces)125g dry white wine (4.5 ounces)1/4 of a cup brown sugar500g self-rising flour (18 ounces) For the filling 1 green apple, grated100g walnuts, chopped (3.5 ounces)2 tbsps breadcrumbs2 tbsps sugar1 tbsp jam1/2 tsp powdered cinnamonicing sugar for powdering Instructions To prepare the dough for the skaltsounia, pour into a large bowl the oil and sugar and whisk; add the wine, and the flour and blend well, using your hands, until the ingredients combine. Recipe image gallery: Got a comment or suggestion? Browse more related recipes Cretan Sweet Cheese Pastries Recipe (Kalitsounia) Extremely soft and highly addictive!
November 16, 2013 In "***Most liked recipes***" March 22, 2014. Easiest Homemade Kourabiedes recipe (Greek Christmas Butter Cookies) Have a snowy Merry Christmas with these amazing festive sweet butter cookies! If you haven’t tried kourabiedes (Greek Christmas butter cookies) before, then you are certainly missing out! Soft, fluffy with a crunchy bite and rich almond (or pistachio if you are feeling adventurous) and butter flavour..
This super easy kourabiedes recipe will certainly set you on a festive mood! Easiest homemade kourabiedes recipe Kourabiedes is a delicious traditional Greek treat, packed with the aromas of fresh butter and roasted almonds and garnished with luscious layers of icing sugar.. Ingredients 250g butter made from cows milk, cold (9 ounces) (Lurpak unsalted)150g almonds, roughly chopped or almond slivers, roasted (6 ounces)50g almonds (whole) or almond slivers, raw (1.8 ounces). Instructions Preheat the oven to 200C. Preparation gallery: Browse more related recipes Melomakarona recipe (Greek Christmas Honey Cookies) Making these sweet little cookies always makes me realise that it's Christmas time! Les zezettes de Sète. Les zezettes de Sète, vous connaissez ? Moi je n'en avais jamais entendu parler ... jusqu'à ma rencontre avec la charmante Cécile.
Celle-ci est venu me voir lors du championnat de France de BBQ avec sa petite famille et un cadeau, des cerises délicieuses de son jardin et des zezettes réalisées par ses soins ! Elles étaient exquises, avec les copines ont a cherché un moment à quoi correspondait le petit goût qui faisait toute la différence ... on a jamais trouvé. C'est seulement lorsque Cécile m'a envoyé la recette que j'ai compris, c'était le Muscat ! Pour 40 zezettes : 1 verre d'huile d'olive 1 verre de sucre La pulpe d'une demi gousse de vanille 1 verre de muscat 1 cc de levure chimique de la farine en quantité suffisante Du sucre de canne pour les enrober Mélanger ensemble tous les ingrédients sauf la farine.
A partir de là, où vous prélevez les 40 boules, où vous faîtes au fur et à mesure. Sur ce, bon appétit et gros bisous Cécile ! CHOCOLATE DIPPED TAHINI COOKIES (VEGAN, GLUTEN FREE) - Will Frolic for Food. RECIPE + PHOTOS UPDATED 1/1/2016 You know how, when you’re vegan, you scarf everything even remotely creamy if it’s within 25 feet of you? That’s how tahini and I became bffs. We’ve been on a break for a while — since I started eat eggies and goat cheese again — but I recently had a hankering for a just-tahini-and-me hang out once more. I crave bitter, complex flavors in the winter. It’s all of the slate gray sky, crunchy frozen earth, and cast-off orange peels I’ve been surrounded by lately, I’m sure. These cookies go heavy on the tahini, so the cookies see-saw between bitter and sweet. I dunked em in chocolate to add some interest (and because everything should be dunked in chocolate, naturally).
I made a cookie sandwich with some of the vegan coconut dulce de leche I made a while back. This recipe was updated on 1/1/2016. Prep Time: 5m Cook Time: 10m Total Time: 15m Yield: ~1 dozen cookies Ingredients Chocolate Dip 3 ounces chopped dark chocolate 1 tablespoon virgin coconut oil. Tehina Shortbread Cookies Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 8 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: It may come as a surprise, but tehina is perfect in desserts because, in addition to adding nutty flavor, it helps modulate sweetness and leaves you wanting more. Excerpted from Zahav: A World of Israeli Cooking (Houghton Mifflin Harcourt 2015).
Makes 30 cookies 1 3/4 sticks (7 ounces) unsalted butter, at room temperature 1 cup sugar 1 cup tehina 2 cups all-purpose flour 1 teaspoon baking powder 1 pinch kosher salt Combine the butter and sugar in a stand mixer on medium speed or in a large bowl with a hand mixer and mix until light and fluffy, about 2 minutes. Sweet Potato Cookie Recipe. These sweet potato cookies were adapted slightly from Food.com, where they were shared by Rita~. As Rita~ explains: "Malawi is known as the 'warm heart of Africa' due to the friendliness of Malawian people.
These cookies can be cut in the shape of hearts to commemorate the Malawian people. " These are cakey, just slightly sweet, studded with raisins, and more "alternative" than the now-ubiquitous pumpkin cookie. At home at the breakfast table and in your holiday gift tin, you just might have to make a double batch. Makes 40 cookies 1 cup mashed sweet potatoes, from steamed or roasted peeled sweet potatoes 1/4 cup milk 1 egg, slightly beaten 4 tablespoons melted butter 1 1/4 cups sifted flour 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup raisins Cinnamon sugar, for sprinking Tags: christmas, cookies, cookie map, cookie world map, sweet potato 💬 View Comments () Share this Article Tweet this Article.
Rice Cookies are the Gluten-Free Sugar Cookies You've Been Looking For. These rose water- and cardamom-scented rice flour cookies come from blogger Taste of Beirut, who currently lives in Dallas, Texas and cooks and writes about Lebanese dishes from her childhood. Simple to make and richly-textured, they're a great answer to the question of gluten-free sugar cookies.
Adjust the rose and cardamom flavors to taste, and dip the cookies into your morning coffee if you like a stronger flavored cookie—as well as a beautiful contrast of colors. As Taste of Beirut writes, the recipe is "in homage to [her] friend Asma, a Kurdish woman I befriended in Beirut. The cookies originate from Kermanshah, a beautiful and mountainous region where rice is grown. " Makes 8 cookies 4 ounces unsalted butter, melted 4 ounces granulated sugar 1 egg 1 tablespoon rose water 8 ounces rice flour 1/2 teaspoon baking powder 1 teaspoon ground cardamom Tags: cookie map, cookie world map, cookie, middle eastern 💬 View Comments (0) Share this Article Tweet this Article. Flo Braker's Pains d'Amande. Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A cookie for all your gifting, swapping, and impressing needs this holiday season. - Kristen Do you wish you were the sort of person who kept a tidy, well-planned cache of cookie dough in your freezer, instead of things like near-empty pints of ice cream and fossilized bananas that may, but most likely will not, become banana bread?
This is your chance! (Or if you're already that person, smile smugly to yourself and add this recipe to your file.) These crisp almond wafers could not be easier to make, or exude more fanciness. Braker considers this her signature cookie, and has tested and refined all chances of failure right out of it. This is all you have to do: You gently melt together raw sugar, butter, water and cinnamon, leaving some of the sugar crunchy, then add sliced almonds and flour. Flo Braker's Pains D'Amande Makes 7 dozen 1 1/2-inch squares Want more genius? Every Last Crumb — The Malabar Tea Room. Alright, I think it's time for a little heart-to-heart. I don't get the fuss about mangoes. I never have. I have this vague feeling like I'm missing out by not getting on this band wagon that has pretty much everyone else I know; and they're all frolicking about, having a blast in their mango-induced euphoria. I felt the same pang again, when several of weeks ago a friend ended an email with 'I hope you're enjoying the mango season!
'. The truth is, I hadn't eaten a single mango this season until that conscience-pricking email, and to rid myself of food-blogger guilt (that must be a thing?) , I decided to give the fruit another chance. Hold on, don't stop reading yet- this story has a happy ending. Notes: Although we refer to it as a mango puree, the consistency most closely resembles a jam- sticky, and viscous.Don't be a ninja about getting even swirls into the meringue- it's supposed to look rustic. Citrus-Thyme Macaroons Recipe on Food52. Lime Cornmeal Biscotti Recipe on Food52. In the Kitchen With: Y. Lee’s Matcha Madeleines. I have been following pastry cook and baker-for-hire, Y. Lee, for quite a few years. Her baking has always attracted me, and since her move to Instagram, where she uses the name Lemonpi, I have been able to follow what she eats on her faraway travels as well as her world-class meals at home in Sydney.
Every couple of days she posts a photo of something delicious-looking for which I’d love to have a recipe, so when she published these Matcha Madeleines, I seized the opportunity to share with our readers. In her original post, she used a shell madeleine pan, but a regular madeleine pan works just as well. The intensity of the glaze color will depend on the type of tea you use. Y’s glaze is similar to the color of the madeleine cake.
Why Y likes this recipe: I’m a sucker for all things matcha and green tea-related because I like that grassy, slightly bitter flavor and the vibrant green color. Matcha Madeleines The batter must chill overnight, so remember to start one day ahead. 1. 2. Notes: Cinnamon and Rye Shortbread recipe on Food52.com. Black Sesame Polvorones (Shortbread Cookies) and Spring Break. Polvorones are crumbly cookies found across Latin America, Spain and The Philippines. Some of you may know polvorones as Mexican wedding cookies. Those that are not familiar with the cookies think of them as a relative of shortbread cookies. Typically polvorones are made using flour, a fat like butter or even lard, sugar, sometimes milk, and ground nuts.
Depending on the country they can be made using ground pecans, walnuts or even cashew nuts. Sometimes the polvorones are also coated in powdered sugar. Like many foods depending on the region and family the cookies can take on a different look. The commonality between them is that they are buttery, sweet and melt in your mouth.
These polvorones you see before you are a Mexican-Asian fusion version. Growing up I remember polvorones being one of my mami’s (mom) favorite cookies. When I make polvorones I like tricking my brain. Let’s get baking. 1. Bake in center of oven for 8-10 minutes. See how quick and easy that was? Fennel Biscotti recipe on Food52.com. Lemon Almond Cornmeal Diamonds recipe on Food52.com.