This recipe is based on Ottolenghi's florentine recipe. It is incredibly easy and goes perfecly with chocolate mousse or any ice cream or sorbet. It's perfect if you don't have the time to make a complicated dessert but still want to bake something. You can prepare them a few days in advance and store them in a airtight container. Plus, it's very light, the orange zest gives a great flavor and you can even try to convince yourself it's pretty healthy!
iNGREDiENTS:
2 egg whites
100 gr icing sugar
250 gr flaked almonds
grated zest of 1 orange
RECiPE:
Preheat your oven at 150°C (300°F).
Stir all your ingredients in a bowl: egg whites + icing sugar + almonds + zest.
Dip
you hand in a bowl of water and pick up portions of the mix to make
little mounds on a pre-oil parchment paper. Be sure to spaced them apart (like
for cookies).
Dip a fork in water and flatten each biscuit very
thinly. Make them as thin as possible without creating too many gaps.
(about 8cm in diameter)
Bake for 12 minutes or until the biscuit are golden brown.
Allow to cool and remove biscuits gently with a palette knife.
I like cookies but it's nothing compared to my best friend's addiction to them. If she could feed herself with cookie dough at every single meal I think she would. So of course she's been looking for her perfect recipe for some time now and when she finally found it, she agreed for me to share it with you. I hope you're honored! ;) She discovered that the key to make super soft and unforgettable cookies is to cook them longer but at a lower temperature.
The first time I tried this recipe, I was living in Buenos Aires with
her and my cousin for a few months. It's interesting to see how basic
ingredients can be really different from one county to another. We made
the cookie dough and realized once the cookies were already on the
baking sheet that the sugar we bought was not as sweet as the one we
used in France. So we decided to add some more. We put the dough back in
the bowl, add more sugar, stir and tasted it. This time the dough was
sweet enough but a very artificial and chemical flavor had appeared.
What was it? Suddenly it strikes me. Once we where done with the dough
the first time, I was about to clean the bowl so I added cleaning
product into it and then totally forgot about it while we where putting
the dough back in the bowl. Oh my god, trust me, cleaning product is NOT
a magical ingredient. It tasted awful and we had to start all over
again... but it was worth it!
iNGREDiENTS: - make 15 big cookies -
100 gr of butter
200 gr cane sugar
vanilla extract
1 egg
220 gr all purpose Flour
1tsp baking powder
a pinch of baking soda
a pinch of salt
150 to 200 gr chocolate chips
8 caramels
RECiPE:
Preheat your oven at 140°C (280°F)
In a bowl (a mixer is great but by hand is fine) stir: butter + both sugar (cane and vanilla extract).
Finally add the chocolate chips and caramels cut in pieces. (You can use only chocolate chips or only caramels. Whatever you fee like)
WARNING !!! This recipe is not over. DO NOT, I REPEAT, DO NOT eat the all cookie dough right now!
Devide your dough in little bowls and spread them onto a prepare baking sheet. Leave some space between each cookie because it's going to spread while cooking. Press a little bit with your hand on each piece.
Bake for 15 to 20 minutes. The sides should get a bit brown and the center should stay very soft. So don't be afraid if they look undercooked after 20 minutes in the oven. They will get harder once they cool.
Leave to cool and try not to eat them all at once.
2 eggs + 3 yolks (keep the remaining whites to brush over the doughs later on)
50 gr of butter
zest of one small orange
250 gr hole raw almonds
a pinch of salt
RECiPE:
Preheat your oven at 180°C (350°F)
In a bowl, stir together : sugar + melted butter + eggs + orange zest + salt.
Add flour and baking powder and stir again.
Add almonds.
Divide dough in half. Using floured hands, shape each dough half into 30cm long - 6cm wide long. Transfer both logs to a prepared baking sheet, spacing them apart.
Brush each dough log with the remaining egg whites on top and on the sides.
Bake for 30 minutes.
Once baked, leave to cool for about 20 minutes and lower your oven at 100°C (200°F)
Transfer the dough logs to a work surface and cut logs on small slices using a serrated knife.
Arrange slices, cut side down, on the same baking sheet and bake 10 minutes on each side.
ET VOiLÀ !
You can keep them for at least one week in a airtight container at room temperature.
