Hello! We are enjoying warm Spring days, which are getting longer and longer. Sometimes, after dinner time, it might happen you want to enjoy a glass of fresh milk and perhaps a light dessert in front of a good reading. The following recipe of small daisy pastries is for those who, like me, love to bake simple genuine tastes at any time of the day. Of course children would love them too!
As for the short pastry:
250 gr all purpose organic flour
100 gr sugar
1 pod of vanilla
100 gr butter
a sprinkle of salt
2 or 3 spoons of cocoa powder
a sprinkle of cardamom
vanilla icing sugar
As for the filling:
use what you have in your pantry, or what you like best. I used some home made apricot jam for the cocoa daisy short pastries and “nutella” cream for the vanilla daisy short pastries.
First of all, make the short pastry by mixing well and very fast the ingredients all together. Only in the end, add the cocoa powder and a sprinkle of cardamom, right after you have split the mixture in two portions, in order to have two different tastes, that is vanilla and cocoa. Leave the short pastry to rest in the fridge for 30 minutes.
Start with the vanilla short pastry. Help yourself with a rolling pin and greaseproof paper and get a thin (2-3mm) layer. Make small daisies with a mould and spread “nutella” cream on the surface of the daisy, then cover it with an other daisy.Do the same work with the cocoa version of daisies, spreading their surface with apricot jam. The daisies go in the 170°C oven for 10/12 minutes.
Out of the oven they will be deliciously fragrant with a warm melting filling inside.Serve them with vanilla icing sugar on top.
Now, can you tell which tastes you like best, vanilla or cocoa?Thank you and wishing everybody a good new week!
It was a very special Easter Day, which was spent, most of it, between writing and talking to members of the family and friends. Besides, according to the culinary traditions of my family at Easter time, last night I enjoyed baking a fragrant almond bread ideal to be served at any coffee pause throughout the day or to bring with as a dessert for a picnic now that Spring has come.
The ingredients of the recipe to make the almond bread are:
170 gr cake and pastry flour
100 gr sugar
75 gr butter
3 eggs + a yolk to paint on the surface of the bread
250 ml of white wine
a coffee cup of Alchermes liqueur
100 gr peeled almonds
50 gr hazelnuts
the peel of a lemon
a sprinkle of salt
8 gr baking powder
Start with beating one egg and an albumen with 25 gr sugar and the Alchermes. Then, add 50 gr minced almonds and the hazelnuts, a couple of cloves and work all together until you will have a fluid creamy mixture.
Prepare a second mixture made of flour, one egg and a yolk, a sprinkle of salt, the butter (at this proper, my aunt, who used to enjoy baking this bread and to deliver it to neighbours and members of the family, would have add lard instead of butter), the rest of minced almonds mixed with sugar, the peel of a lemon and the wine. Add the baking powder and work the mixture just a couple of minutes in order to have all ingredients well combined.
Divide the mixture in two parts(help yourself with a rolling pin and little flour) and make two layers for your greased, floured baking tray.
Place the first layer in the baking tray. Please, do not forget to make 1 cm border with the first layer all around the baking tray.
Pour the cream made with the first mixture and then add the second layer on. Seal hermetically, paint some yolk on the surface of the bread, make some decors with a knife.
Place the almond bread in the oven and bake it slowly and gently for about 50 minutes (160°C).
Decor your almond bread for the right occasion, serve it with a couple of spoons of vanilla cream or some ice cream or enjoy it with your preferred drink.
A good Easter Monday and safe new week to everybody!Thank you 🙏💖
At Easter season, according to local and family traditions, we love to prepare these fragranced home-made almond pastries and it is always a pleasure to offer them to family and friends. It is a delicious dessert after lunch and in good company of a cup of warm coffee or tee. Neither eggs nor flour are inside, indeed these pastries melts like butter in your mouth, call it sublime patisserie! Like for high quality chocolate that has to be always stored in cool places, less than 18° C temperature, I wouldn’t recommend to make almond pastries at Summer time.
Ingredients: almonds, sugar, water and, for those who appreciate, rose water or only few drops of anise-flavored liqueur or seeds of anise.
Once you have prepared the almond paste, you can use it also as filling for little pastries made of pâte sablée. Children will love them 💚 ✨