Linzer Cookies, a Rich and Fragrant Christmas Delicacy

A day or so separates from us from Christmas and it surely be one of the most unique Christmas days ever celebrated. For many, it will be spent in isolation or away from loved ones.  In times like these, I think it's best to maintain as much as possible the spirit of this holiday and enjoy it the best way we can. Luckily, there is no shortage of great classic sweets that will can surely lift our mood and spirits. A great example is Linzer cookies, a rich and fragrant treat best enjoyed during the holidays. Now, more than ever, we have the right need to indulge enjoy buttery rich, delicious and comforting baked goods. 

Traditionally these cookies are made from the same dough as Linzer torte. I often make and enjoy this dessert and I bake every now and then. From the Linzer torte to the cookies, you will need few adjustments to make the texture more crumbly and better suited for cookies. 

A short historic background of this recipe: Linz, a beautiful Danubian city, is considered the birth place of the Linzer torte (torte meaning cake in German). This cake is thought to be one the oldest cake recipes known in Europe, going back to 1696, but it seems that some historians found an older recipe from Verona dating back to 1653.

The Linzer torte is a rich cake, full of spices and enticing flavors, all topped with a sweet tangy raspberry jam. The use of spices in sweet recipes is quite common in many parts of Europe, especially in colder European countries. Spices are widely used in Middle-Eastern and Asian countries, but their use is widespread in savory dishes, which is not always the take in traditional European cuisine. It's always interesting to see how different cultures approach and use the same ingredient. Personally, I believe that using spices, especially in desserts, warms the body and uplifts the soul, something that is quite convenient in colder climates with long, dark and cold nights. In all cases, I love spices and welcome their use whenever possible.

For the dough you need (enough for 10 to 12 cookies):

• 1 cup of toasted ground almonds, or hazelnuts (about 140 g)
• 1 cup of flour (160 g)
• 1/4 cup of powdered, granulated or even brown sugar (45 g), if you want the dough to be sweeter you can double the amount
• 1/2 cup of cold butter (112 g)
• Zest of half a lime or lemon
• 1/4 tsp of cinnamon
• 1/8 tsp of ground cloves
• 1/8 tsp ground star anise
• A dash of salt
• 1 egg yolk
• 1 tsp vanilla paste
• Raspberry jam (recipe will follow).

In a food processor combine almonds and sugar, pulse until blended. Add the flour, the spices and the zest, pulse again until well mixed.

Now you can add the butter to the rest of the ingredients in the food processor and pulse until combined or put the mixture into a big bowl and incorporate the butter with the dry ingredients with your hands or a dough blender. When well mixed add the egg yolk and mix until you have a firm non sticky dough.

Wrap it in plastic and leave it in the fridge for about 3 to 4 hours (or even over night).

Take the dough out, and  on a floured surface roll it out for about a 4 or 5 mm thick, cut out the cookies and cut the Linzer eyes in half of them. Once done, put the cookies back to the fridge until firm.

Meanwhile, preheat the oven (160C) , then bake the cookies until the edges are golden brown (about 15 minutes).

Leave to cool completely on a wire rack 

For the jam I used:

• 170 g raspberry (fresh or frozen)
• 100 g of sugar (or 170 if you want it sweeter)
• The seeds of a half vanilla bean
• Squeeze of a lemon juice (just few drops). 

Combine all ingredients in a heavy bottom pan, when they start to boil and the raspberry starts falling apart, sieve the mixture (it is easier doing it at this stage) then put the jam back to the pan and leave it to simmer for about 20 or 30 minutes until it gets rather thick. 

Now all you need to do is to sandwich the cookies together with the raspberry jam, or any other jam that you prefer. Dust them with some powdered sugar and enjoy them with a cup of coffee or tea. 

 

The cookies are really delicate, crumbly and delicious. They make the perfect Christmas gift to your loved ones, or just gift them to yourselves because you too deserve all the love.

 

Finally, all that's left to say is Merry Christmas! 

Burnt Basque Cheesecake; A Cheesecake Like No Other

This year will definitely will go on record as one of the most difficult humanity has ever faced in recent memory. 

I have used blogging as a tool to explore and elevate my baking skills, interact with like-minded people from across the globe and quite frankly to have some fun. Having said that, I found it pretty difficult to blog this year for the reasons we all know and for personal ones too.  

However, it dawned on me these past weeks that baking has always managed to lift my spirits and helped me to get over whatever life decided to throw at me. So I baked and baked some more and boy have I got some recipes for you! 

I am quite happy to be sharing my first blog for the year with a recipe of a scrumptious cheesecake that will surely wash away all of the year's bitterness and stress with its creaminess and heavenly flavor. 

The recipe I´m sharing is not similar to other cheesecake recipes I have shared before. Here you can check some along with the last one that I shared in the past. These were great in their own right. 

This recipe was developed almost 30 years ago by Chef Santiago Rivera of La Viña restaurant in San Sebastian in the Basque region of Spain. 

After testing many cheesecake recipes, he created his own unique take on this ever so popular dessert. The result was an immediate hit and his version is considered by many to be one of the best in Spain and perhaps in the world. I´m sure you must have seen it all over the internet, and the best part is how easy it´s to make! Trust me, give it a try and you won´t be disappointed.  

I have adapted the recipe to my liking, I had to cut down the amount of sugar, used in the original one, and added the enticing flavors of vanilla and lemon zest, but you can add any other aroma you fancy.   

Ingredients:

• 570g cream cheese at room temperature
• 4 large eggs
• 285 heavy cream (35%)
• 150 g white sugar
• 9 g corn starch or flour
• a pinch of salt
• seeds of  half a vanilla pod 
• 1 teaspoon of lemon zest. 

First in a bowl, whisk the cheese, sugar, salt,  the eggs, the vanilla and the lemon zest. Then add the flour and whisk again and lastly add the cream and mix to combine. 

Wet a parchment paper, wrinkle it and cover an 18 cm springform pan with the wet paper. 

Pour the batter in the pan and bake in a preheated oven (200-210C) for 30 to 40 minutes. The cake will rise and the surface will take on a  glorious dark brown color. When you take the pan out, the center should remain a bit jiggly, but this is perfectly normal. Please avoid over baking it.

The dark brown top layer is not only visually pleasing, but it also adds sweet caramel notes to the cheesecake, making it extra delicious. 

Once it´s done, put it on a cooling rack, and let it cool completely before you put it in the fridge for at least 4 hours, or overnight for better results. 

Finally, all you have to do is to slice the cake and enjoy it as it is. It really doesn´t need any topping or syrup. Just enjoy the creamy, silky smooth and utterly delicious dessert, one spoonful after the other. 

Baklava Cheesecake, the Best of Two Worlds

It's been a while since I posted a recipe, that's why I wanted to come back with a dessert recipe that kind of justifies my absence. The decision was prompted after Foodies+ community on Google+ announced its theme of the month: food fusion. 

I had a recipe idea in mind but I never made it and I just kept postponing it. The Foodies+ theme was the perfect occasion I have been waiting for.  

The baklava cheesecake is a winning fusion recipe in my book and it does justice to both recipes it is based on. It has all creaminess you would expect from any self-respecting cheesecake and all the nutty crunchiness of baklava. The sugar syrup with its fragrant orange and rose water notes helps of the dessert elements to come together happily!

Balava fillings are nut based. The most common ones are pine nuts, walnuts, almonds, cashews and pistachios. I could have used any of these for the recipe as they are all delicious, but I used pistachios because I like its subtle flavor and its lovely green color contrasts the cheesecake's pale yellow hues. If you don't like pistachios, you can use the nuts of your choice.  

There are few steps to make this baklava cheesecake; nothing too complicated but it needs a bit more of your time.

 For the base (18cm springform pan) you need: 

• 4 to 8 filo pastry sheets (depending on the size of the sheets)
• 50 g melted butter

First, brush each filo sheet with butter and lay in the greased springform. 

You can simply stack the sheets on top of each other. Alternatively, you can fold each one into thirds, put the first layer in the middle, then put the other folded sheet on top to form a cross and cover the rest of the pan with more folded sheets. 

You need to put enough pastry to cover the pan and have a strong base to hold the cheesecake filling. You can add more sheets if you like but keep it moderate.  Don´t forget to brush each sheet generously with butter, then trim the excess edges but leave some hanging on the sides of the pan.

Bake in a preheated  oven (180C) for about 15 min or until golden brown.

For the syrup:

• 150 g sugar
• 100 g water
• 1/2 cinnamon stick
• few drops of lemon juice
• 1 tsp orange blossom water
• 2 to 3 dried rose buds (optional) 
• 1 tsp rose water

Combine sugar, water, cinnamon and rose buds, and simmer over a gentle heat. Once the sugar is melted and the mix bubbles, add the lemon juice and simmer for a couple of minutes. Turn off the heat and add the rose and orange blossom waters.

For the pistachio filling:

• 100 g chopped pistachios
• 30 g sugar
• 1/2 tsp cinnamon (adjust to your taste)
• 15 g syrup 

Mix everything together until you get a wet mixture and spread it over the baked and cooled filo pastry base and set aside.

For the cheesecake filling:

• 600 g cream cheese at room temperature
• 3 large eggs at room temperature 
• 100 g sour cream or thick yogurt
• 120 g sugar
• 1 tbsp corn flour 
• 1 tsp rose water
• 1 tsp orange blossom water
• dash of salt
• 1/2 tsp cinnamon (or to your liking)
• 15 g of syrup

In your mixer bowl, add the cheese and mix on a low speed with the paddle attachment for 2 to 3 minutes. Then add the sugar, the sour cream, cinnamon, salt, syrup, corn flour, rose and orange blossom water and mix again until well blended and no lumps are visible. Add the eggs one by one and keep mixing on a low speed and scrap the sides of the bowl from time to time. 
When everything is combined, pour the batter over the filo and pistachio layer and bake in a preheated oven (150 to 160 C). 

Usually it's customary to wrap the spring-form pan with aluminum foil and place it in another pan filled with warm water and then bake for the required time that is usually for a pan of this size one hour to one hour and a half (oven-dependent).  This bain-marie method of cooking is needed to bake your cake at a gentler heat to avoid surface cracks.

What I do is different though. I put in the middle layer of the oven a pan and fill it with warm water then place the cheesecake pan over a cookie sheet and put both over the pan. This creates  a steamy environment in my oven and allows the cheesecake to cook all the way through while retaining a smooth creamy texture and most importantly with no surface cracks whatsoever.

After one hour, turn off your oven, shake the tray, make sure the middle is still a bit wiggly and leave the oven door cracked open for another half an hour to an hour. 

Let the cake cool completely before you put it in the fridge overnight. 

Decorate to your liking. Slice the cheesecake, drizzle some syrup on top and enjoy! 

Plum and Pecan Frangipane Galette

Summer lingered in Madrid this year. Day temperatures did not drop below 28 C until just recently. I really missed the cool autumn weather and now that it is finally here, it's time to enjoy some comfort food. 

For the first autumnal recipe, I used a fruit that is nearing the end of its season: a variety of colorful sweet and tart plums. 

This recipe is pretty basic and it calls for a flaky buttery crust, a sweet and nutty frangipane filling and tangy colorful plums rosettes. To make things more interesting, I added a comforting touch of cardamom to the crust and spiced up the frangipane with some ginger. Moreover, instead of using almonds like it's customary with frangipane, I used pecans. 

I did not know how the mix would turn out but it was really smooth, delicious, and the spice level was just right for that extra heart-warming sensation. 

For 4 to 6 persons, you need:

 Ingredients for the crust:

• 175 pastry flour
• 100 very cold butter
• 25 g powdered sugar and 25 g vanilla sugar
• pinch of salt
• 45 ml cold vodka or kirsh (or just ice water)
• 1/2 tsp ground cardamom (optional)

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse again to get a sandy mixture. Slowly add the vodka; at first one tablespoon then one teaspoon at a time. Each flour has a different absorption capacity, so be careful not to get a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and just gather it. Do not over work it. Wrap it in plastic and leave it in the fridge for at least an hour or overnight.

For the frangipane:

• 50 g soft butter
• 50 g sugar (I used 10 g maple sugar and 40 g castor sugar. You can use brown sugar if you wish)
• 1 small egg
• 60 g ground pecans (lightly toasted)
• dash of salt
• 1 tsp freshly grated ginger

Mix the sugar and the salt with the butter, add the egg and whisk until well combined.  Add the pecans and ginger and mix well again. 

For the topping you need:

• 400 g of plums
• milk to brush the edges
• sugar to sprinkle

Assembly

Roll the dough to about 6 mm thick and 25 cm in diameter. Fold the edges to make them about a cm higher. If you don't want a free form shape, you can use a tart tin.

Spread the frangipane over the dough. You can use the whole quantity or adjust the amount to your liking. 

Arrange the plums on top of the frangipane. If you are patient enough, you can form rosettes with  sliced plums, if not, just half or quarter the plums and arrange them on top. 

Brush the edges with milk and sprinkle with sugar.

Bake in a preheated oven (180C) for 25 to 30 min, or until the frangipane is almost set in the middle.

Set it aside to cool. 

Served alone or with a scoop of creme fraiche, this is a delicious galette that you will be happy to share with friends or to enjoy by yourself, especially when the weather is getting chilly.  

Coconut and Lemon Madeleines!

I, like so many people out there, thrive on daily cocktails of little rituals. They form part of my life and I wouldn't give up on them for anything. Morning starts with a cup of cup sipped while watching the news and the afternoon is coffee time again but with a sweet nibble like a cake or a cookie!

When I have the time, I like to indulge and treat myself with layered cakes, stuffed with creams with countless flavor combinations. However, time is precious and not always available. Short on time, I look for simple yet delicious cakes that need no extra cream or filling to sing!

Madeleines de Commercy are one of those recipes that I think everyone should have in their repertoire. While they have a reputation of being hard to master, they are in fact easy. Of course, like all French desserts, you need to respect a certain protocol, but once you do that, the result will always be in your favor. Madeleines are also a good dessert to prepare ahead of time as you can prepare the batter up to one day in advance.

These little buttery cakes were first made in 1755 by a young girl named Madeleine.
King Stanilas of Lorraine was holding a lunch with guests when he knew that his pastry chef left after an argument. As a royal lunch would not be complete without a dessert, something was needed to be done.  The King's butler went on to it and found the right dessert. Cakes of a new and unusual shape, nice golden color, and a rich and deep flavor. The cakes were an instant hit and the king asked to know who was the genius behind the cake. The king was presented with a shy young girl. He then asked her about the name of the dessert. The girl said they didn't have a name and that this is what we usually bake at la "Commercy". The king asked the girl about her name and she replied" Madeline". The king then said "well then, we will call them after you" Madeline.

And after a bit of history let´s make these wonders with a little twist!

For 12 Madeleines you need:

• 1 egg at room temperature
• 50 g sugar
• 50 g pastry flour
• 25 g shredded coconut
• zest of half lemon
• 1/4 tsp vanilla extract or paste
• dash of salt
• 4 g baking powder
• 70 g butter

First, put the butter in a saucepan and let it melt on a gentle flame, leave until it browns a bit and a wonderful nutty flavor fills your kitchen. Add the lemon zest and set aside.

In a bowl, mix the egg, vanilla and the sugar until it dissolves. Add the flour, salt, coconut, and baking powder. Mix until well combined and add the butter and the lemon.

Cover the batter and place it in the fridge for at least an hour or overnight for better combination of flavors!

When ready to bake, grease the Madeleine mold, cover with flour and place in the fridge for about 30 minutes. You can also do that step the night before!

Preheat the oven to 210 C, fill 2/3 of the mold to leave space for the cake to rise, place in the oven, and reduce the temperature to 170 C. The Madeleines should be done in 10 minutes.  The typical Madeleine bump will form and the edges will turn golden. Your cakes are done!

These cakes are better consumed the same day and they are so good dipped in a cup of coffee or to be enjoyed with tea or hot chocolate.