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Showing posts with label Almonds. Show all posts
Showing posts with label Almonds. Show all posts

Cake iced cookies


Preparation: 20 minutes (plus freezing time)
Cooking time: 5 minutes
Servings: 4 people

Ingredients

    Arm of cookies:
  • 10 or 12 breakfast biscuits, type Mary. I used the flaky
  • 1/2 cup milk
  • 200 ml whipping cream (minimum 35% fat), very cold
  • 2 heaping tablespoons sugar
    • Chocolate frosting and decoration:
  • 125 ml whipping cream
  • 125 g of black chocolate confectionery
  • crunchy almonds (optional)

    • Preparation

    1. We started riding the cream, which should be very cold. We put in a large bowl along with the sugar, and beat with an electric whisk, slowly at first to avoid splashing and finally at high speed until it is mounted. We must be careful not to go with the shake, because in that case the serum fat content of cream, we would be separated and sweet butter
    2. We take the cookies one at a time, dip into the cup of milk (add and remove, no more!), And we are placing the photos as forming a tower: cookie, whipped cream, cookie, whipped cream, until end with cookies
    3. Once finished cookies, tumbamos arm to cover it with more whipped cream. There will not be a perfect finish, but try to stay more or less helping smooth with a spatula, cleaning and wetting that go to shape the arm. I put a very small amount of cream to cover the arm, you can use more to your liking. We carry the freezer. With a few hours is enough, but usually leave the cake overnight
    4. When we go to cover the chocolate cake, prepare chocolate bath. Put the cream to boil, and when it boils, remove from heat and add the chopped chocolate. Let stand a few minutes, and stir until completely dissolved. Put the arm on a grid, and dropped chocolate on it, making sure it is well covered
    5. Before the chocolate solidifies, garnish with diced almonds, and took the freezer until ready to eat. To serve cut the arm must cookies diagonally with a sharp knife.
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Shekerbura


Preparation: 30 minutes
Cooking time: 30 min
Servings: 24 shekerbura
Ingredients
  • For the filling:
  • 200g ground almonds
  • 150g icing sugar
  • 30 ml water
  • ground cardamom (optional, not used)
For the dough:

  • 250 g butter, cold, cut into squares
  • 500 g flour
  • 1 egg
  • 120 ml water
Tools:

  • Pliers or crimpers (optional)            
  • Preparation
  1. We started preparing the filling. In a bowl mix the ground almonds with the sugar, add the water and knead with hands to form a dough. Booked covered with plastic wrap
  2. Now prepare the batter. In a food processor (in 6 speed 15 sec) or your hands, mix all ingredients into a homogeneous mass.
  3. Divide the dough into 24 portions, and give them pellet form
  4. Store them in the refrigerator covered with plastic wrap for an hour or two
  5. After this time, preheat the oven to 180 ยบ C and took the balls from the refrigerator
  6. With a rolling pin, stretch each ball. Using a round cookie cutter or a plate of coffee, cut a circle of dough.
  7. We put a teaspoon of filling in the center of the circle, and close the edges by pressing with your fingers to seal, shaping of dumpling dough to
  8. Decorate the edge of the dumpling (called "repulgue") slowly folding it inward slowly and pressing with fingertips (best watch the video if you do not know how, 2.20 min). We will repeat the process, and leaving the shekerbura on a baking tray lined with baking paper, and covered with plastic wrap, so it does not dry out while we prepare all the pies
  9. We now turn to decorate shekerbura with tongs or crimpers . Here we can choose the design you like best, depending on the shape of our crimper and design we want to do. My crimper was straight and jagged, and opted for a zigzag design
  10. Let the dough by pinching with tweezers, without fear, but being careful not to pierce it, and making straight, horizontal, or diagonal lines as prefer. Once a line, do other then changing the meaning. It's pretty simple, really
  11. Once all shekerbura ready, bake about 30 minutes
  12. Remove from oven and let cool. If we have not decorated with tweezers, sprinkle with icing sugar before serving
  13. They can be stored several days in an airtight container.
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