Sloffengebak en kletskoppen
Keto Florentine Bars
Keto Florentine Bars / Eggless
Pan size: 8 x 8 inch (20 x 20 cm) square pan
INGREDIENTS
1 ½ cups (150g) blanched almond flour
2 tablespoons (25g) powdered erythritol
¼ cup (60g) melted salted butter
¼ cup (60g) salted butter
⅓ cup (80mL) heavy whipping cream or coconut cream
½ cup (100g) powdered erythritol
1 teaspoon (5mL) vanilla extract
1 ½ cups (150g) almond flakes
Bake the crust at 325°F (163°C) for 10-12 minutes.
Bake at 330°F (166°C) for 15-20 minutes until top is golden brown.
Yields 16 servings (macros per serving)
NET CARBS: 1.6g
FIBER: 2.5g
PROTEIN: 4.3g
FAT: 17.0g
CALORIES: 175
#ketoserts #ketoflorentinebars #florentinecookiebars
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Tamaño del recipiente: recipiente cuadrado de 20 x 20 cm (8 x 8 pulgadas)
INGREDIENTES
1 ½ tazas (150 g) de harina de almendras blanqueada
2 cucharadas (25 g) de eritritol en polvo
¼ de taza (60 g) de mantequilla salada derretida
¼ de taza (60 g) de mantequilla con sal
⅓ taza (80 ml) de crema batida espesa
½ taza (100 g) de eritritol en polvo
1 cucharadita (5 ml) de extracto de vainilla
1 ½ tazas (150 g) de hojuelas de almendras
Hornea la base a 163 ° C (325 ° F) durante 10-12 minutos.
Hornee a 330 ° F (166 ° C) durante 15-20 minutos hasta que la parte superior esté dorada.
Rinde 16 porciones (macros por porción)
CARBOHIDRATOS NETOS: 1.6g
FIBRA: 2,5g
PROTEÍNA: 4,3g
GRASA: 17,0 g
CALORÍAS: 175
Dimensioni della padella: padella quadrata da 8 x 8 pollici (20 x 20 cm)
INGREDIENTI
150 g di farina di mandorle sbollentate
2 cucchiai (25 g) di eritritolo in polvere
¼ tazza (60 g) di burro salato fuso
¼ tazza (60 g) di burro salato
tazza (80 ml) di panna da montare pesante
½ tazza (100 g) di eritritolo in polvere
1 cucchiaino (5 ml) di estratto di vaniglia
150 g di scaglie di mandorle
Cuocere la crosta a 325°F (163°C) per 10-12 minuti.
Infornare a 166°C per 15-20 minuti fino a quando la superficie non diventa dorata.
Produce 16 porzioni (macro per porzione)
CARBOIDRATI NETTI: 1.6g
FIBRA: 2,5 g
PROTEINE: 4.3g
GRASSO: 17,0 g
CALORIE: 175
Taille du moule : moule carré de 8 x 8 pouces (20 x 20 cm)
INGRÉDIENTS
1 ½ tasse (150g) de farine d'amande blanchie
2 cuillères à soupe (25 g) d'érythritol en poudre
¼ tasse (60 g) de beurre salé fondu
tasse (60 g) de beurre salé
⅓ tasse (80 ml) de crème à fouetter épaisse
½ tasse (100 g) d'érythritol en poudre
1 cuillère à café (5 ml) d'extrait de vanille
1 ½ tasse (150g) de flocons d'amandes
Cuire la croûte à 325 °F (163 °C) pendant 10 à 12 minutes.
Cuire au four à 330 °F (166 °C) pendant 15 à 20 minutes jusqu'à ce que le dessus soit doré.
Donne 16 portions (macros par portion)
GLUCIDES NETS : 1,6 g
FIBRE : 2.5g
PROTÉINES : 4,3 g
GRAISSE : 17,0 g
CALORIES : 175
Panmaat: 8 x 8 inch (20 x 20 cm) vierkante pan
INGREDINTEN
1 ½ kopje (150 g) geblancheerd amandelmeel
2 eetlepels (25 g) erythritolpoeder
¼ kopje (60 g) gesmolten gezouten boter
¼ kopje (60 g) gezouten boter
⅓ kopje (80 ml) zware slagroom
½ kopje (100 g) erythritol in poedervorm
1 theelepel (5 ml) vanille-extract
1 ½ kopje (150 g) amandelschilfers
Bak de korst op 325 ° F (163 ° C) gedurende 10-12 minuten.
Bak 15-20 minuten op 166°C (330 ° F) tot de bovenkant goudbruin is.
Opbrengst 16 porties (macro's per portie)
NETTO KOOLHYDRATEN: 1.6g
VEZEL: 2.5g
EIWIT: 4.3g
VET: 17.0g
CALORIEN: 175
Tamanho da bandeja: bandeja quadrada de 8 x 8 polegadas (20 x 20 cm)
INGREDIENTES
1 ½ xícara (150g) de farinha de amêndoa escaldada
2 colheres de sopa (25g) de eritritol em pó
¼ xícara (60g) de manteiga derretida com sal
¼ xícara (60g) de manteiga com sal
⅓ xícara (80mL) de creme de chantilly pesado
½ xícara (100g) de eritritol em pó
1 colher de chá (5mL) de extrato de baunilha
1 ½ xícara (150g) de flocos de amêndoa
Asse a crosta a 325 ° F (163 ° C) por 10-12 minutos.
Asse a 330 ° F (166 ° C) por 15-20 minutos até o topo dourar.
Rende 16 porções (macros por porção)
CARBOS LÍQUIDOS: 1,6g
FIBRA: 2,5g
PROTEÍNA: 4,3g
FAT: 17,0g
CALORIAS: 175
حجم المقلاة: 8 × 8 بوصة (20 × 20 سم) مقلاة مربعة
مكونات
1 1/2 كوب (150 جم) دقيق لوز مقشر
ملعقتان كبيرتان (25 جم) من مسحوق الإريثريتول
نصف كوب (60 جم) زبدة مملحة مملحة
نصف كوب (60 جم) زبدة مملحة
نصف كوب (80 مل) كريمة خفق ثقيلة
نصف كوب (100 جم) مسحوق إريثريتول
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
1 1/2 كوب (150 جم) رقائق لوز
اخبز القشرة على 325 درجة فهرنهايت (163 درجة مئوية) لمدة 10-12 دقيقة.
اخبزيها في درجة حرارة 330 فهرنهايت (166 درجة مئوية) لمدة 15-20 دقيقة حتى يصبح السطح بنياً ذهبياً
ينتج 16 حصة (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 1.6 جم
ألياف: 2.5 جرام
البروتين: 4.3 جرام
الدهون: 17.0 جرام
السعرات الحرارية: 175
How To Make Gevulde Koeken: Almond Filled Cookies with Homemade Almond Paste
Learn to make Gevulde Koeken: Dutch Almond Filled cookies, with homemade almond paste from scratch! Buttery goodness, slight savoriness, and a nice balanced sweetness, these large cookies have it all!! These pastries have been around since the 16th century; they used to go by names as gevuld heertje (filled little lord) or gevulde herenkoek (filled lord's cookie) because almonds were (back then) a luxury that only the aristocracy or wealth people could afford. The almond flavor from the filling is great, and the buttery dough around it just compliments it!
The almond paste will take some time in the fridge to develop its flavor, so I recommend doing that a few days before. Also, it makes about twice as much as the gevulde koeken need, so you'll be able to freeze the rest.
The Dutch are crazy about almonds, three of my previous videos where we bake sweets have almonds in them, or it's a common variation.
Jan Hagel Cookies (Buttery Sand Cookies with Cinnamon & Almond):
Kletskoppen (Almond Lace Cookies):
Boterkoek (Dutch Butter Cake Recipe):
Gevulde Koeken Recipe:
=== SHARE IT ===
If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website.
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=== MY VIDEO GEAR ===
Camera: Canon EOS 5D Mk IV:
Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW
Light: Godox SL-150W II:
Softbox: Godox Softbox:
Secondary Camera: GoPro Hero 10:
===CHAPTERS===
00:00 - Introduction
01:33 - Making the Almond Paste
04:34 - Making the Pastry Dough
07:35 - Making the Filling
09:08 - Rolling and Cutting the Dough
10:31 - Assembling the Pastries
13:54 - Tasting…Eet Smakelijk!
===MY SITES===
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===NOTICES===
Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC
DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support.
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Recept 8: Huisgemaakte kletskoppen
In 2021 bestaat Tussen Kaag & Braassem 8 jaar. Dit vieren wij met onze gasten. Helaas is dit niet mogelijk in het restaurant maar vieren wij dit door het 8 weken lang weg geven van recepten van gerechten die de afgelopen jaren op onze menukaart hebben gestaan. Deze week het 8ste recept, de alom bekende huisgemaakte kletskoppen. Succes en......geniet. Graag zien wij u weer bij Tussen Kaag & Braassem op het terras of het restaurant.
How to Make Krakelingen: Sweet Dutch Pretzel Cookie (Quick and Easy)
Learn to make these delicious sweet Dutch Pretzel Cookies. These flaky cookies are made with puff pastry and covered in sugar; they look complicated to make, but I'll show you how quick and easy this recipe can be! Enjoy these cookies with a nice hot cup of coffee or tea... although, it may be hard to stop at one!
When my wife, then girlfriend, came to visit me in The Netherlands for the first time, I introduced her to a lot of different Dutch foods, including krakelingen. They were one of her favorites, and they still are!
Recipe:
Rolling pin:
If you like this recipe, you may also like:
Boterkoek:
Jan Hagel Cookies:
Kletskoppen:
=== SHARE IT ===
If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website.
=== NEWSLETTER ===
Sign up for my newsletter, to get new recipes. In the future, we will be sending out sneak peeks, and exciting announcements about merch:
=== MY VIDEO GEAR ===
Camera: Canon EOS 5D Mk IV:
Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW
Light: Godox SL-150W II:
Softbox: Godox Softbox:
Secondary Camera: GoPro Hero 10:
===CHAPTERS===
00:00 - Intro
01:11 - Ingredients & Preparing the Pastry
05:43 - Shaping the Krakelingen
07:23 - Sugaring the Krakelingen
09:27 - Baking the Krakelingen
11:06 - Tasting…Eet smakelijk!
===MY SITES===
Website:
Instagram:
Facebook:
===NOTICES===
Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC
DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support.
Royalty-Free Music by
Kletskoppen - MYVIRGINKITCHEN
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Barry is asked to make some Belgian treats - Kletskoppen!
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I would like you to try a typically Belgian (or at least West-Flemish) recipe: Kletskoppen.
They're very crunchy and sugary biscuits that originated in Bruges (Belgium). I don't know if every Belgian is familiar with them but they're quite famous where I live. The name literally means bald people in West-Flemish dialect, but it could also derive from the verb kletsen, which means to hit or to whack . People were said to whack portions of the batter on a baking sheet instead of carefully placing them on there. That's how they got their circular shape. Believe what you like, they taste delicious :D. Have a go!
Ingredients:
Ingredients: (for about 60 biscuits)
75 g butter (at room temperature)
125 g flour
275 g sugar
4 g salt
50 ml water
5 g cinnamon powder
75 g almonds (powdered or chopped)
Instructions:
1. Preheat your oven to 180°C
2. Whisk the butter until it has the consistency of mayonnaise (maybe use a mixer)
3. Add all the other ingredients to the butter but sift the flour. Mix well until everything is combined
4. Line a baking sheet with greaseproof paper
5. With a teaspoon put small portions of the batter on the baking sheet. Put them about 6cm (2 inches, I think) apart, because they will spread.
6. Bake them in your preheated oven for about 8 to 10 minutes. Don't let them bake for too long because they have a tendency to turn black very easily.
7. Take them out of the oven and let them harden a little bit. Then remove them from the baking sheet with some kind of spatula and put them on a plate or rack to let them cool completely.
8. You will have to repeat these last steps a couple of times because you can't put a lot of biscuits on one baking sheet. Here's a tip: use 2 baking sheets. While the first one is in the oven you can already start preparing the other one. #barrylewis