Category Archives: CUT-OUTS, PRESSED AND SHAPED COOKIES

Financiers with raspberries and almonds

Financiers with raspberries and almonds

Financiers are little French cakes traditionally baked in rectangular molds to resemble gold bars.  No need to say they are perfect with coffee. Financiers are good choice if you want to use up leftover egg whites. These days it is popular to use silicone molds for financiers, and indeed that is probably the most convenient and least expensive way to go. Should you decide to use silicone, however, make sure to butter the form nonetheless as the extra butter will create the much-desired crispy outer crust. If you do not want to use tart or financier molds, you can make them in muffin tins, just be sure to only put in about half an inch of batter.

Apple turbans

Apple turbans

There are two types of apples: eating apples and culinary (cooking) apples. Eaters are sweeter, with the most interesting flavour, as their sugars are balanced by an edge of acidity. They hold their shape well in cooking, making them the best choice for a French apple tart, a tart tatin or other continental recipes, which developed in countries without a tradition of culinary apples. Examples of popular eaters are: Granny Smith, Cox’s Orange Pippin and Golden Delicious.

Homemade cranberry nougat

Homemade cranberry nougat

There are three basic kinds of nougat: The first, and most common, is white nougat (which appeared in Cremona, Italy in the early 15th century and later in Mont√©limar, France, in the 18th century) which is made with beaten egg whites and honey. The second is brown nougat (referred to as “mandorlato” in Italy and nougatine in French) which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.

Persian nougat, known as Gaz, is a variety that has been produced in Isfahan, Iran for many centuries by various manufacturers. There are three types of African nougat, or nougati, ranging from the white kurtzati to the black baxtiti, and mainly containing fruits rather than nuts. The higher fruit-to-nut ratio can be most prominent in the brown simchati nougat variety. Roman nougat includes cherries and nuts.

Lemon and poppy seed cookies

Lemon and poppy seed cookies

These buttery cookies are crisp on the outside an tender on the inside. Lemon and poppy seeds are perfect combination of tastes, and also they look just great on the serving plate. They are favourite cookies in Holiday season and Easter.

These lemon and poppy seed cookies recipe is slightly adapted from an original in the iconic 1963 Betty Crocker Cooky Book. And, of course, make sure not to skip sweet tart lemon icing on the top!