This is the first time I'm trying out Keiko Ishida's recipe. I'd always love the cakes and biscuits from Japan, and when I saw there's a book with collection of cakes, cookies and pastries that marry tradional French-style baking techniques with Japanese flavours such as green tea, soy bean and black sesame, I have to get it.
♥Chocolate Almond Cookies♥
Adopted from Okashi, Sweet Treats Made With Love by Keiko Ishida
Make about 70 biscuits
You'll need
80g Blanched almond slivers
300g Cake flour
40g Cocoa powder
240g Unsalted butter, softened
140g Icing sugar
A pinch of salt
2 Egg yolks
Fine granulated white sugar for dusting
Method
1) Prehead oven at 150C, then bake almond slivers for 20minutes. Sift flour and cocoa powder.
2) Beat butter, sugar and salt until softened. Add egg yolk and mix well.
3) Fold flour and cocoa powder into utter mixture using a spatula. Add (cooled) toasted almond slivers and fold through. Chill dough in a refrigerator for about 15minutes.
4) Divide cookie dough into 4 portion. Place each portion on a piece of parchment papaer and shape into logs about 4cm in diameter. Wrap logs with partment paper chill in refrigerator. If not baking the cookies immediately, wrap logs in cling film and freeze for up to 2months.
5) Prehead oven to 160C.
6) For frozen logs, leave out to soften, ~ 15mins. Slice cookie dough log into 7mm-thick pieces. Roll edges of cookies in some granulated sugar. Place cookies on baking tray lined with nonstick baking mat and bake for about 20mins. Remove from head and leave to cool on wire rack.
♥Chocolate Almond Cookies♥
Adopted from Okashi, Sweet Treats Made With Love by Keiko Ishida
Make about 70 biscuits
You'll need
80g Blanched almond slivers
300g Cake flour
40g Cocoa powder
240g Unsalted butter, softened
140g Icing sugar
A pinch of salt
2 Egg yolks
Fine granulated white sugar for dusting
Method
1) Prehead oven at 150C, then bake almond slivers for 20minutes. Sift flour and cocoa powder.
2) Beat butter, sugar and salt until softened. Add egg yolk and mix well.
3) Fold flour and cocoa powder into utter mixture using a spatula. Add (cooled) toasted almond slivers and fold through. Chill dough in a refrigerator for about 15minutes.
4) Divide cookie dough into 4 portion. Place each portion on a piece of parchment papaer and shape into logs about 4cm in diameter. Wrap logs with partment paper chill in refrigerator. If not baking the cookies immediately, wrap logs in cling film and freeze for up to 2months.
5) Prehead oven to 160C.
6) For frozen logs, leave out to soften, ~ 15mins. Slice cookie dough log into 7mm-thick pieces. Roll edges of cookies in some granulated sugar. Place cookies on baking tray lined with nonstick baking mat and bake for about 20mins. Remove from head and leave to cool on wire rack.
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