Recipes

Mix butter and icing sugar, add lemon zest, salt, then egg whites delicately. Stir in the flour. Do not overwork the mass. Stand on "Silpat" leaves in the pocket with a fluted sleeve "w" about 4 cm long. Let refrigerate for at least one hour. Bake at 80°C (oven is vented for 8 to 10 minutes) and after baking, sprinkle with icing sugar.

In a food processor, place the almond paste with the 120g of egg yolk and the caster sugar mix well and put it all in a kitchenaid. Add the remaining 30 g of egg yolk remaining melted butter and egg whites. Finally vanilla poach on a plate butter and cook for 10 minutes at 165℃

VANILLA Sabler butter and icing sugar. Add the vanilla, the salt, then the eggs, the almond powder and finally the sifted flour. Spread batter on plate and place for about 1 hour in the refrigerator. CHOCOLATE Sabler butter and icing sugar. Add the salt, then the eggs, the almond powder and finally the sifted flour with the cocoa powder. Spread batter on plate and place for about 1 hour in the refrigerator. ASSEMBLY AND FINISH In the rolling mill, spread the vanilla and chocolate pasta about 7 millimeters thick. Cut strips of 30 cm long and 4 cm wide and stick with the gilding by sandwiching shortbread vanilla and shortbread chocolate - (3 layers chocolate - 3 layers vanilla.) After about 1 hour in the cold, cut small squares 5 to 7 millimeters thick. Bake at 180 ° C in a fan oven for about 10 minutes.

Heat the honey and sugar together until the sugar is dissolved. Cool down.   Dissolve the baking soda in the water. Add to the honey mixture. Add the remaining ingredients. Mix with a smooth paste. Sheet method. Spread the dough 6 mm thick. Place on a well greased baking sheet. Cut into small squares, but do not separate the squares until they are cooked. Alternative method: rolled method. Spread 6 mm thick and cut with knives or cut into small squares. Place on greased and floured baking sheets. baking 190 ° C for 15 minutes or more. Immediately after cooking, still hot, brush the tops with a flat icing.

Creaming method  Rolled method. Before cutting the rolled dough, wash with milk and sprinkle with crystallized sugar. Use greased baking sheets or parchment paper. baking 190°C for 8-10 minutes

Sand with flour and butter and add the icing sugar, walnut powder and finally the eggs. Knead without spilling, then store the dough in the refrigerator at 5°C (the dough is wrapped in paper to prevent it from crusting) It will be used after a rest of about 2 to 3 hours. Spread the dough at 4-5 millimeters thick, cut out with a 44.5 cm diameter cookie cutter. Let stand and brown with the egg, then put half a kernel of walnuts by pressing lightly so that the kernel does not come off after cooking. Bake in the ventilated oven at 170-180°C for about 10 minutes.

Creaming method. Mix the marzipan with a smooth and soft dough with a little egg. Add the butter and sugar, and the cream as in the basic procedure. Bagged method Unwrap with a star tube with desired (small) shapes on parchment-lined sheets. If desired, garnish the tops with pieces of fruit or nuts. Baking 180°C for 15mn

Creaming method:   Mix at each step until smooth The classic way to make these cookies is by the molded method. The dough is pressed into specular special wooden molds, then removed and placed on baking sheets. Or it is stamped with special tools to emboss a drawing in the dough. If thesemould are not available, prepare cookies such as ice cream cookies or rolled cookies cut with cookie cutters. They can be made small or big as desired. Large cookies should be about 1/4 "thick. Optional: Press sliced ​​almonds or whitened whole on cookies after makeup. baking 190°C for medium to large biscuits 200°C for small biscuits

Sand the butter, brown sugar and caster sugar. Add cinnamon powder and salt. Stir in the eggs, the milk and finally the sifted flour with the baking powder. Let the dough rest in the refrigerator for at least 2 hours. Spread the dough to 3 mm thick, cut with a "star" cookie cutter, moisten the top of the stars with a paintbrush and cover with caster sugar. Place on a baking sheet and bake at 180 ° C for 7 to 8 minutes.

To the beater, to the leaf, mix the almond paste, the icing sugar, the butter and candied orange peel, finely chopped. Add the egg yolks, then the flour, lemon zest, vanilla sugar and cinnamon powder. To knead without cooing. Spread the dough 6 millimeters thick on a sheet of paper in a frame, covering with a sheet of paper to equalize with the roll and to be able to obtain a square of 36 x 36 cm. Store in the refrigerator for the following day. Spread the royal ice on the lower and detail squares of 3.5 x 3.5 cm on the guitar. Place on a plate and sheet of paper, or "Silpat", let the ice cream royal and bake in a ventilated oven at 180°C or at 200°C. Bake in the color for 12 to 14 minutes.

Sabler butter and icing sugar, add the vanilla powder, salt. Add the egg whites delicately, then finally the flour. Do not overwork the mass. Using a pocket with a sultana (religious) socket, place circles on "Silpat" leaves. Leave to rest in the refrigerator for a minimum of one hour. SPECIAL NOUGATINE In a saucepan, melt the glucose, add the brown sugar and then directly the butter in small pieces. Finally, mix the flaked almonds and do not over heat the whole. You can directly place crowns of Viennese in the center, or cool in the refrigerator, before rolling in the desired diameter and lightly freeze in the freezer for a few minutes. Cut small sections of 4-5 millimeters thick and place them in the center of the Viennese wreaths. Bake in medium oven, at 180°C in a fan oven or 200°C in the oven classic, for 12 to 14 minutes ¾ Mix grated coconut and caster sugar. Add the eggs and then the melted butter. Reserve cool. Using a round block, lay the tiles on plates and sheets of "Silpat". Bake at 200°C in a ventilated oven during I0mn at 12 minutes and, as soon as you leave the oven, leave to cool on a plate or shaped in gutters. kepp in a place dry.

One-step method Mix all the ingredients together. Place in a kettle or stainless steel bowl and place on a hot water bath. Stir constantly until the mixture reaches 50°C. Using a star tube or regular tube, place it in paper-lined bins. Make cookies about 1 inch (2.5 cm) in diameter. Baking at 190°C 20 mn

In the blender using the palette, sand the butter and the flour. Add all the other ingredients and knead without bodice. After a minimum of 2 hours in the refrigerator, roll the dough into the rolling mill at 2 1/2 -2 3/4, about 4 millimeters thick, and detail the shortbreads using a 4 1/2 fluted cookie cutter.  Remove the center on half of shortbread details using a cookie cutter 2 cm in diameter. To facilitate this work, detailed shortbread will be spent 10 minutes in the freezer. Bake shortbread and shortbread at I80 ° C in a fan oven for 10 to 12 minutes. As the shortbread crowns are cooked faster, check the cooking time from 8 minutes. After cooling the shortbreads, garnish the bottom with a thin layer of raspberry seeds

Creaming method. Cream peanut Butter with fat and sugar. Molded method. Use a fork instead of a weight to flatten the cookies. Use greased or parchment pans. Cooking 190 ° C for 8-12 minutes, depending on the size  

Gently fold in the egg yolks in the almond paste, the pistachio paste and the salt, Add the hot melted butter and set aside for the assembly. ASSEMBLY AND FINISH In the rolling mill, make a 50% raw almond paste drop of about 3 millimeters thick and place it at the bottom of a 30 x 40 x 3 cm high frame. Pour on the fluffy almond and bake at 150°C for 50 to 60 minutes. Remove from the oven, remove the frame, trim the edges, soak kirsch and top with apricot topping. Immediately glue well-chopped pistachios, cut into small squares of 2.5 cm on each side and sprinkle lightly with icing sugar.

Have all the ingredients at room temperature. Place the fat, sugar, salt and spices in the mixing bowl. With the palette accessory, cream these ingredients at low speed. For light cookies, make a cream until the mixture is light and sparkling, to incorporate more air for the leaven. For more dense cookies, mix in a smooth dough, but do not cream until light. Add eggs and liquid, if necessary, and stir at low speed. Sift flour and baking powder. Mix until everything is combined. Mix oats with other dry ingredients after sieving. Mix the raisins last. Dressage: Drop method. Use greased or pastry sheets lined with parchment. Cooking 190 ° C for 10-12 minutes, depending on the size

Creaming method. Mix the molasses in the fat and cream sugar mixture. Then dissolve the soda in the water and mix. Add the flour last. Bagged method With a single tube, bag the size of a quarter. Flatten slightly. Can also be refrigerated and composed by molded or rolled methods. Use pans lined with paper or greased and floured. Cooking 190°C for about 12 minutes

1. Mix the almond powder and icing sugar, add the vanilla extract, then incorporate the coarsely beaten egg whites into this powder until a dense and homogeneous paste, 2. Line a baking sheet with parchment paper. 3. Garnish an 8 mm squeaker pocket with this dough with macaroons, then make small regular ctsaues! about 2 cm in diameter, spaced about 5 cm apart. 4. Lightly tap the underside of the baking sheet and allow to dry at room temperature for 30 minutes. 4.  Preheat oven180ºC. 5.  Bake by lowering all of the temperature at 150ºC, and cook for 15 minutes. The shells should be nicely browned. 6.  Gently place the sheet of parchment paper on a damp work surface to stop cooking, 7. Peel off the macaroons using a spatula Noted Nancy macaroons can be stored in a tightly closed box for 8-10 days.

Creaming method. Cream at each step until smooth. Bagged method Using a standard tube, take small, one-quarter-sized mounds on paper-lined mussels, leaving a space of 8 cm between them to allow propagation. Flatten slightly. Cooking 190°C

Mix butter and icing sugar. Slowly add egg white. Add flour and vanilla Bagged method Using a 6 mm plain tube, put on silicone paper in the form of small fingers 5 cm long. Leave at least 1 inch between cookies to allow propagation. Double-pan for more even cooking. Bake at 200°C for about 10 minutes  

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed.   Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 180℃. Roll out dough to 6mm  thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.