Soft Almond Cookies/Gluten Free Dessert
Soft Almond Cookies
Ingredients:
2 cups (260 gr) of Almond meal
3/4 cup (160 gr) of Granulated sugar
2 egg whites
pinch of salt
1 tea spoon of Almond extract
1 tea spoon of Vanilla extract
Optional:
Some whole almonds for decoration
Method:
In a stand up mixer mix egg whites with a pinch of salt.
Add sugar, mix until soft peaks.
Add Vanilla and Almond extracts.
Spoon by spoon add almond meal to egg whites and mix until almond paste.
Transfer almond paste into a piping bag with a star piping tip.
Line backing sheet with parchment paper and pipe out your cookies about 2 inches apart.
Bake in a preheated to 350 degrees Fahrenheit oven for 15 min.
Almond cookies are a gluten-free cookies and can be stored in a tight container for up to 2 months.
Enjoy!
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Where to get almond meal:
Rugelach
RUGELACH
Recipe by Linda Shapiro
Rugelach (“little twists”) are a filled pastry product originating in the Jewish communities of Poland. It is very popular in Israel, commonly found in most cafes and bakeries. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking, The different fillings can include raisins, nuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves, which are rolled up inside.
INGREDIENTS FOR DOUGH
2 cups all-purpose flour
1/4 teaspoon salt
1 cup + 1 Tbls. unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
INGREDIENTS FOR FILLING
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped nuts
1/2 cup raisins
Other fillings (see below)
DIRECTIONS
1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
2. Combine sugar, cinnamon, chopped nuts, and finely chopped raisins (or see below for possible alternative fillings).
3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chef’s knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie.
4. Make a mixture of cinnamon and sugar, or use powdered sugar. Melt 1 Tbls. butter and apply lightly to rolled rugelach. Dip the rugelach in powdered sugar or sugar/cinnamon combination.
5. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees.
7. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
VARIATIONS ON RUGELACH FILLINGS (various sources)
• Nut filling: In a food processor, pulse 1 cup walnuts and 1 cup pecans until they break into tiny crumbs, 30 to 40 pulses. (Be careful of over-processing and making nut butter.) Combine the ground nuts in a bowl with 4 tablespoons (1/4 cup) melted butter, 1/4 cup honey, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract.
• Fruit and jam filling: Warm 1/4 cup marmalade, apricot jam, or raspberry jam in the microwave until it liquefies. Set aside to cool until no longer steaming, still liquidy. Pulse dried fruit, such as apricots, cranberries, cherries, or currants, in a food processor until it breaks down into tiny pieces. To assemble, spread the jam onto the rugelach dough and then sprinkle the dried fruit on top.
• Peanut butter and chocolate filling: Warm 1/2 cup peanut butter in a microwave until it liquefies but isn't boiling. Spread over the rugelach dough; sprinkle with 1 cup miniature chocolate chips.
Lisa Goldstein serves as Cantorial Soloist & Educator of Temple Chai. In addition, she has a home-based business called Challahluya!, specializing in her unique challah and other holiday treats. For more info contact Lisa lisa@templechaisa.org
EASY HONEY COOKIES in 15 Minutes
Simple cookies are made with a few ingredients. Just make a dough, call your kids to form a cookies with funny patterns, 15 minutes in the oven and you've got an amazing basic cookies. Dust them with powdered sugar or dip into the melted chocolate and enjoy with cup of tee ????
PS. They are made without baking powder or baking soda :)
Prep time: 15 minutes
Bakel time: 15 minutes
Total time: 30 minutes
❤️Support my work:
????Get FREE Guide Easy baking recipes Substitutions:
????MORE Cookies:
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????????????Instagram @food_metrica:
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
1/4 (50 g) soft butter
1/4 cup (50 g) sugar
2 tbsp (35 g) honey
1 medium egg
¼ tsp (2 g) salt
1+3/4 cups (220 g) all-purpose flour
2 tbsp Powdered sugar
❗️NOTE: instead of honey we can add any sticky sirup like rice sirup, date sirup or agave sirup (then add more flour if needed).
????????Instructions:
????Preheat oven to 355°F (180°C). MODE: Upper and Lower heat. Line a baking tray with parchment paper.
✅Add the soft butter, sugar, salt to a bowl, and cream using a spatula. Pour the honey and stir again.
✅Add the egg. Whisk again, until everything is well combined.
✅Add the flour, one half at a time, fold together with a spoon.
✅Once the mixture is completely combined, knead with your hands. The dough should be soft and not sticky. If the dough stick to the hands, add flour a little bit.
✅ Divide the dough in 4 pieces. Roll each piece, make a pattern (optional), trim the edges, cut with a knife into 1 inch sections.
✅Place the cookies on a parchment-lined baking tray leaving about 1,5 cm space between each cookie.
????Bake in the centre rack of the oven for 13 - 15 minutes, or until lightly golden.
✅Let the cookies rest for 5 minutes on the baking tray to harden, then transfer to a wire rack to cool completely.
✅ Dust with powdered sugar
????Enjoy!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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#honeycookies#cookies#easyrecipes#foodmetrica
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Cornulețe evreiești Rugelach în 3 feluri, din aluat fraged cu cremă de brânză CC SUB | Savori Urbane
Vă prezentăm 3 tipuri de cornulețe fragede Rugelach (cornulețe evreiești): cu nucă și gem de caise, cu miere, fulgi de migdale și ciocolată sau cornulețe „la metru” umplute cu fructe confiate sau uscate (curmale, smochine, caise deshidratate, coji de portocală confiate, stafide, merișoare etc). Toate cele 3 feluri de cornulețe sunt preparate din același aluat fraged: cu cream cheese (cremă de brânză) și unt, fără zahăr. Ies niște cornulețe fantastice care se topesc în gură!
Puteți alege limba subtitrărilor (RO sau ENG) apăsând pe CC și setări.
Turn on CC (subtitles) and choose your language from the settings!
Pe blog ele sunt împărțite în 3 rețete separate:
Vă las și rețeta video a cornulețelor cu rahat:
Mai multe rețete de cornulețe:
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Rugelach Recipe Easy Way To Make (ROGALIKI) | ROGALIKI TAYYORLASH
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Gluten Free Rugalach Cookies
These cookies are made with cream cheese pastry dough which is the same dough as Kolaczky cookies (both are Polish cookies). You can use regular flour in place of gluten-free flour for a non-gluten-free version.
Note: White bread dough (yeast dough) can be used for this recipe as well as pastry dough.
I filled the roll with my homemade orange jam and add chopped pecans then cut it into small pieces. I also made other different shapes just for variety.
Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 block (8 oz.) cream cheese, softened
2 tb. sugar
1 ts. vanilla extract
1/4 ts. salt
2 cups gluten-free all-purpose flour
Filling:
1-1/4 cups orange jam or any other preserves or jam as preferred.
3/4 cup brown sugar
1 to 1-1/2 ts. ground cinnamon
3 tb. honey, optional
1 cup chopped toasted pecans
Egg wash for brushing
Method:
1. In a mixer bowl with a paddle attachment, cream butter and cream cheese and sugar until smooth then add vanilla, mix well.
2. Add all of the dry ingredients and mix just until incorporated.
3. Divide dough into two portions, wrap them with plastic wrap, and chill for 1 hour.
4. Meanwhile, make the filling by mixing sugar and cinnamon together, and set aside.
5. Roll dough into a rectangle shape about 1/8 thick on a floured board. Trim as needed.
6. Spread orange jam on the dough, sprinkle with cinnamon sugar, drizzle with honey, and top with chopped pecans.
7. Roll dough into a cylinder shape starting with the long end, tightly. Pinch the seam to seal.
8. Cut the roll into small pieces about 1/4 thick and place them on a lined baking sheet. Brush each cookie with egg wash (dough part).
9. Roll out another portion of dough and repeat the same process, You can make a different shape if wanted.
10. Bake 350 deg. for 22-25 minutes or until lightly brown.
Note: The cookies may be a little soft at first but when they cool to room temperature or store in the fridge, they will get crunchy.