Dog Latin

For the  Cookie Swap Party , a joint event  of IMMB 
and SHF , hosted by Jennifer, The Domestic Gooddess, and Alberto, Il Forno, you may share more than one recipe.


Friday  I started with the Chestnut Cookies, yesterday I went on with  the Apricot frangipane swirls and now -  just in time for the 1st Advent-  the recipe trial results in
These are not real cakes, but cookies. Where I live - in the North of Germany - these cookies are very popular and traditional . This reminds me of my childhood: No Advent season without "Braune Kuchen". You have to know that we have also "Weiße Kuchen - White Cakes", which are also cookies.

You need for  about 50 cookies
100 grams  butter
75   grams  brown sugar
100 grams  dark molasses
75   grams  almonds, chopped
1     teasp. cinnamon, ground
1     pinch  cloves, ground
1/2 teasp. pottash
125 grams  plain, Type 405
125 grams  rye flour, Type 1150

Method:
In a saucepan warm butter, sugar and molasses on low heat. . Fold in
cinnamon and cloves. Leave to cool.

Dissolve the potash in 1 tablespoon warm water and add to the
mixture. Add the flours and knead until the dough is smooth and well
combined. If necessary add 1 or 2 tablespoons water.

Place into a bowl, cover with cling film and rest over night (or more) at room temperature.

Roll out between clingfilm, about 3 mm thick and cut into 3 x 5 cm
rectangles. Place on greased baking tray.

Bake for 8 mins at 200 °C/fan 170 °C/gas 3 . Cool on a wire rack.

Store in an airtight container.

For the  Cookie Swap Party , a joint event of SHF and IMMB, hosted by Jennifer, The Domestic Gooddess, and Alberto, Il Forno, you may share more than one recipe. Yesterday I started with the Chestnut Cookies, today I want to go on with

The cookie swap party is a joint  event of SHF and IMMB.

Jennifer, The Domestic Gooddess and Alberto, Il Forno, both invite to the Cookie Swap Party.

In Germany we start to celebrate the Advent season on Sunday. For this season many  magazines publish recipes for "Weihnachtsplätzchen". In many households, so in mine, the search for the right recipe begins. I tried 3  and for this event I don't have to make a decision, I may share all.

So here is the recipe for my fellowblogger  Mine's

Chestnut Cookies
makes about 90 Cookies
Dough
3     egg whites; 100 g
250 grams  icing sugar
1     pack  vanilla sugar, about 8 grams
1     teasp. ground cinnamon
1     pinch  ground  cardamom;I used 1 capsule cardamom and 1 clove
       crushed in a mortar
400 grams  ground almonds
100 grams  Chestnut puree
60   grams  all-purpose flour
1     teasp. orange zest, finely grated
1     teasp. cocoa
Glaze
    1/2     teasp. Cocoa

1. Beat the egg whites to soft peaks. Start adding the icing sugar
gradually while still beating. Set 4 tablespoons aside and cover.
Fold in the vanilla sugar, cinnamon, cardamom and clove. Add the
chestnut puree, flour and cocoa to the mixture. Knead until combined.

2. Form 3 logs with  2,5 cm ø and wrap with clingfilm. Let rest in
the fridge for at least 2 h.

3. Place a sheet of parchment paper on to a baking sheet. Preheat
the oven to 130° C. Cut the logs into 1 cm slices and put them on to
the baking sheet. Mix 1/2 teasp. cocoa with 2 teaspoons of the
remaining egg whites. First brush the cookies with the white mixture.
Using a tooth pick give a drop of the cocoa-mixture in the middle of
the cookies and swirl into the white mixture.

4. Bake for 15 min. at 130° C . Lower the temperature to 100 °C and
bake for further 12 to 15 min.

Tomorrow I'll go on with recipe number two.

-==== REZKONV-Recipe - RezkonvSuite v0.99.2

     Title: White chocolate and cranberry cookies
Categories: Cookies
     Yield: 35 Cookies

    110     grams  Unsalted butter, softened; 4 oz
    110     grams  Golden caster sugar; 4 oz
    110     grams  Light muscovado sugar; 4 oz
      1            Egg
      1     teasp. Vanilla essence
    170     grams  Plain flour; 6oz
    1/2     teasp. Baking powder
    1/4     teasp. Salt
    150     grams  White chocolate, cut into small chunks; 5 oz
     85     grams  Dried sweetened cranberries; 3 oz

============================== SOURCE ==============================
                   by Annabel Karmel
                   http://www.bbc.co.uk/food/recipes/database/
                   whitechocolateandcra_14535.shtml
                   -- Edited *RK* 11/09/2005 by
                   -- Ulrike Westphal

hese cookies should be quite soft when they are taken out of the
oven so that when they cool down they are crisp on the outside but
moist and chewy inside.

1. Preheat the oven to 190C/375F/Gas 5.

2. Beat the butter together with the sugar. With a fork beat the egg
together with the vanilla essence and add this to the butter mixture.

3. In a bowl, mix together the flour, baking powder and salt. Add
this to the butter and egg mixture and blend well. Mix in the chunks
of white chocolate and cranberries.

4. Make the cookies: line four baking sheets with non-stick baking
paper.

5. Using your hands, form the dough into walnut-sized balls and
arrange on the baking sheets spaced well apart.

6. Bake in the oven for 10 minutes. Allow to cool for a few minutes
and then transfer to a wire rack.

:Preparation time less than 30 mins
:Cooking time 10 to 30 mins

=====

Yesterday I made three batches of the
recipe.



Seems I am a mother of biscotti lovers.

-==== REZKONV-Recipe - RezkonvSuite v0.99.2

     Title: Chocolate & pistachio biscotti
Categories: Biscotti
     Yield: 16 Servings

    100     grams  Plain flour; 4 oz
     40     grams  Cocoa powder; 2 oz
      1     teasp. Baking powder
    140     grams  Golden caster sugar; 5 oz
      2    medium  Eggs, beaten with a pinch of salt
    100     grams  Shelled pistachios; 4 oz pack

==============================SOURCE==============================
                   BBC Good Food Magazine, November 2005
                   -- Edited *RK* 11/02/2005 by
                   -- Ulrike Westphal

Nothing goes better with a steaming cup o f coffee than biscotti.
This chocolate and pistachio version will keep for weeks in an
airtight container... but may not last that long with all the family
at home.

1 Heat oven to 180 °C/fan 160 °C/gas 4. Sieve the flour, cocoa
powder and baking powder into a large mixing bowl. Stir in the sugar.
Add enough beaten egg to be able to mix well into a firm, but not
sticky, dough, (you may not need all the beaten egg). With floured
hands, knead in the pistachios.

2 Flatten the dough into a greased and lined 2 lb loaf tin. Bake for
25-30 mins until set. Leave to cool in the tin for 5 mins, then turn
out onto a wire rack.

3 Reduce the oven to 160 °C/fan 140 °C/gas 3. Using a bread knife,
cut the cooled loaf into 1 cm thick slices and lay flat on a baking
sheet. Return to the oven for 12-15 mins until crisp and dry. Cool
on a wire rack.

:PER BISCOTTI 118g kcalories, protein 3g, carbohydrate 16g, fat 5g,
saturated fat 1g, fibre none, added sugar 9g, salt 0.13g

:PREP 20 mins
:COOK 45 mins

=====