Friday, September 5, 2008

Angel's Eyes

My mother-in-law bakes delicious cakes. Desserts too. She doesn't need books. Recipes neither. She's been cooking all her life and does it from the scratch. It comes out her head. She doesn't need to mesaure or weight.

she knows baking is one of my passion. She sends me some cooking magazine or book for my birthday or Christmas. She recently gave me a baking book from Dr. Oetker. It's fantastic. I feel like eating the pages, so good look the pictures!

The cookie of the week comes out this book. These are not very sweet, inspite of its looks, that's why you can eat lots of them. A danger. I've used raspberry and apricot confiture, I think you can use whatever taste you like best. Thanks to the almond's little bits they last quite a while in your mouth. A plesaure. They are also easy to make. What else possibly can you ask of a recipe?

Angel's Eyes

Adapted from Backen macht Freude. Das Original vom Dr. Oetker

  • 250 gr flour
  • 1 teaspoon baking powder
  • 100 gr sugar
  • 1 teaspoon vanille extract
  • a pich salt
  • 3 egg yolks
  • 150 gr butter, room temperature
  • 2 egg whites
  • 150 gr almonds, chopped
  • 6 tablespoons confiture of your choice

  1. Sift flour with baking powder and salt. Set aside.
  2. beat butter with eggyolks. Add vanille extract. Add sugar one tablespoon at a time. Keep stirring.
  3. Add flour mixture gradually and knead the dough until thoroughly blended. Let the dough rest in the fridge at least 30 minutes.
  4. Roll your dough to form long snakes that you can then cut to roll 2 cm diameter balls.
  5. Beat slightly eggwhites with a fork. Brush each ball with it (leaving the top dry) and sprinkle some chopped almonds on each one. Put them on a lined baking sheet. Press your thumb on each ball.
  6. Cook in preheated oven (180ยบ C) for 15 minutes.
  7. When they are done, let them cool on a rack.
  8. Fill the cookies with the confiture.
  9. It makes about 36 cookies.