Amaretto Walnut Coins

I am doing you a favour today and spare you my usual blabber. It is Christmas Time and there is such a great recipe to share on the final day of my countdown/bake-o-thon! It is nutty and fruity with a nice shot of booze - what better way is there to get merry?

Amaretto Walnut Coins

Amount depends on size of biscuit/cookie cutter. Makes about 36 (18 prepared) biscuits with a 7 cm (2.75 inches) cutter.

• 250g (8.8 oz) all-purpose flour
• 1 ts baking powder
• 100g (3.5 oz) butter
• 60g (2.1 oz) ground walnuts
• 80g (2.8 oz) sugar
• 1 egg
• 100g (3.5 oz) apricot jam/jelly
• 3 ts almond liqueur
• 150g (5.3 oz) icing/powdered sugar
• 3 ts almond liqueur
• 18 walnut halves (or more, depending on size of biscuit/cookie cutter)

 

1. Preheat oven to 175°C (350°F).
2. Knead together flour, baking powder, butter, sugar, ground walnuts and egg (I did this with my hands again as usual, since I am kind of a fan of putting some elbow grease into my biscuits).
3. Roll out dough (it should be about 1,5-2 cm or 0.6-0.8 inches thick). Cut out biscuits/cookies. Bake on centre rack for 10-12 minutes or biscuit start to brown. Let them cool down completely.
4. Meanwhile, stir together apricot jam with almond liqueur.
5. Spread on half the batch of your biscuits/cookies. Top each biscuit with a plain one.
6. Stir together icing/powdered sugar with rest of almond liqueur. Spread icing on biscuits/cookies.
7. Decorate each one with an almond halve.

I am wishing you all happy holidays and a wonderful time!

Coconut Macaroons

It's beginning to look a lot like Christmas. Or in my case, it's beginning to feel a lot like Christmas.

Or sound. I believe that these two crucially belong together. At least when it's the right kind of music. I want to be honest. The first time I hear 'Last Christmas' some time in Mid-November, I feel like gagging a little. Maybe it's the major case of overexposure the song had to suffer from over the last decades or maybe it's just that it's simply not my kind of tune but I find it utterly annoying.

However, earlier this week, I have had the opportunity to listen to a Michael Bublé record and I really started to catch a bit of the Christmas Spirit. While I did not like all of the tracks per se, it's the classics that get me. Winter Wonderland, Have Yourself a Merry Little Christmas and such. And then, the real classics: Silent Night and Ave Maria. I'm just not feeling those poppy 'contemporary' Christmas songs. Uh-uh.

But you really got me, Mr. Mickey Bubbles.

And while I'm in the mood for sharing a bit about me, why not something that makes me look like an oddball. Do you know what my favourite Christmas compilation is? It's the one from Ally McBeal (that TV show). Yes. Really. Just go ahead and give me that “You're a weeeeiiirdo.” look, but I can't help it. Oh, just to be clear, I am not getting paid for mentioning these records.

Coming to the recipe. Again, it's a fairly simple (in fact, it's probably the quickest and easiest of the all) classic recipe for Christmas perfect for last minute baking: Coconut Macaroons! Alright, I bet you know this one as it's not exclusively German with its origins being somewhere else, but they are still pretty Christmas-y. I decided to make the moist, dense kind as opposed to the ones resembling meringues. So there is no beating the eggs necessary. The little thing that makes these ones extra special is that you roast the shredded coconut beforehand to get a bit of a flavour boost.

Coconut Macaroons

• 200g (7 oz)  shredded dried coconut 
• 150g (5.3 oz) sugar 
• 3 egg whites 
• 1 TS almond liqueur (optional)  

1.  Preheat oven to 160°C (320°F). 
2. In a small pot, toast shredded dried coconut until light brown on high heat, stirring continuously (be careful not to roast them too much as the macaroons may become dry).
3. Remove from heat and immediately stir in sugar let cool slightly.
4. While mass is still very warm yet not hot anymore, stir in egg whites (this step is the only tricky one as the macaroons will not stick properly if mass is either too hot or cool. It should be hot but not painfully hot at about 50°C).
5. Add almond liquer (optional).
6. With a teaspoon, form macaroons. Bake on centre rack for 17-20 minutes.

I have dipped the bottoms of the macaroons in dark couverture but this step is completely optional (but good!).

Enjoy!

Do you have a favourite Christmas song or album?

Apple Walnut Brownie Cake

Chirr chirr. Chiiirrrrrrr. Chirr chirr. What's that noise? Oh yes, it's the SILENCE that nested in here over the last days.

It has gotten a bit quiet around here, hasn't it? That is because I am really busy these days, having only little time for la dolce Vita. But don't fret, I'm here to stay. A weekly post is still something you can count on. Bare with me until mid-November, when life is hopefully a bit less stress-laden. That is when I am (hopefully) done with my bachelor's thesis. Keep your fingers crossed for me, would ya?

Alright, I have to admit...that's not all. Last week, I allowed myself a teensy weensy time off from everything. I was in London! How I LONG for that city! I have expressed my love for London before when I did that seven things about me post, and it's oh so true. Maybe one day I'll manage to live there. Especially after a friend of mine who is living there now has proven to me that it is basically just as EXPENSIVE to live right in the centre as it is in any other part of LDN. How I envy her...Sigh. I realize that I only lived there for the shortest time and I still kind of see things through rose-coloured glasses, but lets wait what time will bring.

While three days is not long (I did not go alone and we only managed to do the touristy things), it meant that I had to catch up on all the work that waited for me back home. Uhhhgh. Je ne regrette rien. Maybe a bit. No. Nothing.

Alright, this week I am back on the apple track, after last week's short break. The recipe combines one of my favourite combinations - chocolate and walnuts – with the sweet tartness that bring the apples. Alas, while the apples were supposed to stay at the top, the batter 'ate them up' just a bit too much in the baking process (maybe I should not have eyeballed the amount of baking powder...) so that they were hardly visible anymore in the final cake that was so wonderfully ooey-gooey, it was difficult to cut a piece without making a mess. Still, it's a texture and flavour paradise. It's juicy, a bit crunchy and creamy.

Apple Walnut Brownie Cake

Adapted from here (German).

• 100 g (3.5 oz.) butter
• 100 g (3.5 oz.) dark chocolate (70% cocoa)
• 100 g (3.5 oz.) walnuts
• 75 g (2.65 oz.) flour
• 225 g (8 oz.) brown sugar
• 50 g (1.75 oz.) + 1/2 tsp cocoa powder
• 2 tsp baking powder
• 1 package of vanilla sugar (can be substituted with 1 tsp vanilla extract)
• 3 eggs (size M)
• 125 g (4.4 oz.) crème fraîche
• 4 apples (each ca. 175 g or 6.2 oz.)
• 75 g (2.65 oz.) apricot jam
• 1 tsp powdered sugar
• Butter for the pan

1. Melt butter and let cool slightly.
2. Coarsely chop the chocolate and walnuts.
3. Whisk together flour, sugar, 50g cocoa, baking powder and vanilla sugar in a bowl.
4. Add eggs to a mixing bowl, beat with a handmixer (or food processor) until creamy. Stir in butter. With a spoon, stir in the flour mixture well.
5. Fold in crème fraîche, chocolate and nuts in portions.
6. Pour batter into a greased springform pan (26 cm diameter or 9'') and smooth out.
7. Peel the apples into quarters, remove seeds and cut in several times with a knife.
8. Lay them out tightly onto batter.
9. Bake in a preheated oven (electric oven: 175°C or 350°F / fan 150°C or 300°F / gas mark 2) on middle rack for about 45 minutes. Meanwhile, heat up jam.
10. After 25 minutes, remove cake from oven. Brush apples with jam and put the cake back into the oven for the remaining 20 minutes.
11. Remove from oven, place on a wire rack, loosen edge of springform pan and let cool in the pan.
12. Mix together 1/2 tsp powdered sugar and cocoa.
13. Loosen cake from the springform pan, set on a cake plate and sprinkle the sides with powdered sugar and cocoa mixture.

Enjoy!

There is still that document open that I have to focus on... so back to work!