Mix the butter at room temperature with the sugar and egg. Add vanilla, grated orange peel, baking soda quenched with lemon juice and flour. Knead well and add another tablespoon of flour (if necessary) to obtain a non-sticky dough. Leave the dough in the fridge for 1 hour.
During this time we prepare the filling: knead the marzipan with the egg whites and the pistachio. Spread a 30 mm thick sheet and spread the filling, then roll. Leave the roll cold in the evening until morning and then cut it into slices. Bake the cookies at 170 degrees Celsius for 30 minutes or until golden.
Marzipan - a dessert with a history of 3,000 years
A sweet with an unmistakable aroma, marzipan is one of the first confectionery products, which has remained unchanged to this day. Invented by the Egyptians, who considered it the food of the gods, perfected by the Persians and brought to Europe through ancient Rome, marzipan is made from almond powder, sugar, egg white and flavors. In ancient times, it was used mainly rose water, but also pistachio and iris syrup for both flavor and color.
Marzipan, almost identical to today, was made by the ancient Persians (in the territory of today's Iran), 3,000 years ago. The basis of the recipe was taken from the Egyptians, who prepared a kind of liquid marzipan, made from almond powder and honey. At that time the combination was one of the few known sweets, other than honey and beet paste, so it was very popular, which is why the Egyptians used it as a currency. On the way to the Nile, the Egyptian marzipan reached the Persians from here in the Roman Empire.
During the Renaissance, in France, master confectioners used the ability of marzipan to be modeled into figurines called "massepains". The conquistadors brought the recipe to America, and in the Elizabethan period, the elite of the court enjoyed what they called "Saint Mark's Pain." The first marzipan close to today's recipe was apparently created in Toledo, Spain, but it was the confectioneries in the German cities of Lubeck and Konigsberg that raised it to the rank of art.
German confectioners are, even today, recognized as the most skilled masters in the preparation of marzipan.
Pink piglets and wedding cakes
It is now widespread all over the world, and wedding cakes can no longer be imagined without the lacy marzipan decoration. The Swiss make marzipan from pink, lucky piglets, and the Germans can't imagine Christmas if the Christmas tree isn't loaded with marzipan candy.
The legends of sweet plasticine
The term marzipan is of Arabic origin, and comes from "mautaban" which means "someone who stands like a king". "Mautaban" was also called a Byzantine coin, which had the image of Jesus on one side. Around 1200, the Venetians used this coin as "marzipan".
Marzipan is one of the wonders of confectionery, a sweet, moldable preparation, made from the mixture, without fire, of almond powder with sugar, the binder being, especially if prepared at home, the egg white.
An Italian legend says that the marzipan was created, by mistake, by the nuns from a monastery in Palermo. They were waiting for the Pope's visit and in his honor they made a cake, in which they hurriedly put almond powder instead of flour. They did not realize the mistake, but the pope was fascinated by the taste.
Under EU law, the minimum permitted almond oil concentration is 14 percent, but regulations in Sweden and Finland require almonds to exceed 50 percent of the product's mass, which increases the quality of the dessert. And yet, the concentration of almonds in Lubeck marzipan reaches up to 66 percent, the recipe that makes the marzipan here the best in the world.
If you have a craving for a fresh and bold tart, I recommend you try a raspberry and pistachio tart. Nothing compares to the freshness of raspberries, perfectly complemented by the seriousness of pistachios. And the top with almonds and butter & # 8230I already have a craving!
The tart top
Rub the butter with the sugar in the mixer. Add flour, almond powder, salt and finally the egg. Refrigerate for 15 minutes. Put in the oven for 12-14 minutes at 180 degrees Celsius.
Put the pistachios and sugar in a thick-bottomed pot. Caramelize by stirring constantly, so that the sugar caramelizes each piece of pistachio separately WITHOUT the mixture becoming a large piece of sugar with pistachio inserts.
Cool the caramelized pistachio, then blend it by pressing the button in short increments, for 10 seconds, thus avoiding overheating and separating the oil from the pistachio. We'll get a paste.
We put the gelatin sheets to hydrate in very, very cold water. Boil the whipped cream and pour it in two tranches over the chocolate, stirring from the center to the outside. Add the butter that must be at room temperature, 300 g of pistachio paste and mix until smooth. Add hydrated gelatin, which I drained very well. We mix. Pour into the tart. We put it in the cold.
Pistachio whipped cream
Whip the cream. When it starts to harden, add the powdered sugar and pistachio paste. Beat continuously until creamy, aerated and firm.
We place the pistachio on the edge of the tart, and in the center we place the pistachio Chantilly with a spirit of 10, over which we sprinkle ground green pistachios.
- 700 g flour
- 25 g fresh yeast
- 250 ml milk
- 100 g sugar
- peel of a lemon
- 250 g butter
- a teaspoon of salt
- a teaspoon of powdered cardamom
- a teaspoon of nutmeg
- a teaspoon of cinnamon
- 200 g raisins
- 70 g candied fruit (lemon peel, orange, cranberries, cherries, blueberries & # 8230)
- 100 g chopped almonds (or almond flakes)
- 175 g almond flour
- 125 g old powder
- 2 tablespoons water
- two drops of almond essence
Fresh chocolate cookies
Who doesn't like cookies? They are wonderful, along with coffee or tea. It looks great on the table, when you have guests, they bring color, aroma and cheer up the atmosphere. In addition, it is generally prepared simply and quickly. And what's more, you can make them ahead of time and keep them in a sealed container for a long time, so that they can save you when you need to unprepared to put "attention" on the table.
The cookies I present to you today are tender and delicious. I chose to make them with cocoa. If you want to make them without cocoa, replace the amount of cocoa with flour. They can also glaze with whatever your heart desires. I chose coconut and pistachio flakes, but you can put ground hazelnuts, walnuts or leave them simple, they are very tasty anyway.
- Calories: 280
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 10 g
- Fats: 22 g (of which 90% are healthy fats)
- Potassium: 8% of the recommended daily dose
- Phosphorus: 14% of the recommended daily dose
- Vitamin B6: 24% of the recommended daily dose
- Vitamin B1: 16% of the recommended daily dose.
The benefits of pistachio consumption
Fine cookies with almonds
I did some yesterday Fine cookies with almonds and oranges, extremely fine, which perfumed my house. They are made extremely easy, in fact in an hour they were ready. It really is a quick recipe and delicious.
Put it in the freezer for 10 minutes, then form balls, which are passed through a little beaten egg white with milk, then passed through ground almonds and placed in a tray lined with baking paper.
In the middle of each ball, make a hole with your finger and place the jam, a hazelnut, whole almond or candied fruit. I now used candied cherries.
These cookies can also be made with ground walnuts, hazelnuts, pistachios or coconut.
Bake for 8-9 minutes, no more, at 170-180 degrees. They have a slightly brown circle at the base, but do not leave them longer, they bake very quickly.
From this amount I got 120 cookies, I baked 3 normal oven trays. They are spicy, delicious and quick to make. It really is a great recipe. & # 128578
Christmas cake with glazed cherries and marzipan
I don't know if I told you, but I have a great passion for cakes. A fluffy top with vanilla or cocoa, not very sweet, which is eaten with tea or yogurt. There is nothing better. I would always put a chocolate mousse on a cake. I have very simple tastes when it comes to cakes. I still remember the cake made by my grandmother, which I ate in the evening with a little yogurt. I was sitting on the ledge in Tulcea and stuffing my jaws with this wonderful fluff. I have to ask my grandmother for the recipe.
Today's cake is super sweet because it has glazed cherries and marzipan as a filling plus some sugar in the dough. It goes well after a hearty Christmas meal & # 8230 I prefer it as a snack or breakfast with tea. But what I really liked about this recipe is the addition of almond flour, which makes a cake not only fluffy but super fluffy and very fragile. This is not an ordinary cake. In addition, the peel and lemon juice give it a special smell and taste.
The recipe belongs to Fiona Cairns, British pastry chef and creator of the royal cake of Prince William and Kate.
for a cake shape measuring 21x11x6 (length x width x height)
132 gr. glazed cherries
80 gr. marzipan
148 gr. flour with growth agent
1/4 teaspoons + a pinch of baking powder
148 gr. unsalted, soft butter
148 gr. brown sugar + another 13 grams for baking
grated peel of a lemon
2 + 1/2 eggs
76 gr. almond flour
15 ml. lemon juice
powdered sugar, dried cherries, dried cranberries, pistachios, plum jam, water
Preparation time: 30 minutes
Baking time:50-60 minutes
strainer, sieve, teaspoons, blender, mixer, cake form
Method of preparation
Grease the cake tin with butter and line it with baking paper.
With a fork, spread the marzipan in a rectangular shape, smaller than the shape of a cake.
Wash and strain the glazed cherries well. We dry them with a towel. Let's put it aside. We pass the flour and baking powder through a sieve in a bowl. Beat the butter with the sugar and lemon zest. It will take about 5 minutes at medium speed.
Add a little of the beaten eggs with a fork beforehand. We incorporate. Add a little flour. We continue to add the eggs until we finish them.
Add the rest of the flour, the almond flour and the lemon juice. We incorporate well.
We put half the amount of dough in the shape of a cake.
Place the glazed cherries over the dough as in the picture. He will support the marzipan. We place the marzipan strip.
Over the marzipan, add the rest of the cherries as in the picture. Pour the rest of the cake batter over them. We fill the cake form three quarters, not at all. If you have more dough, then set aside or bake a muffin.
Sprinkle the 13 grams of brown sugar over the cake and bake at 170 degrees for 50-60 minutes until a toothpick comes out clean and dry in the middle.
Let the cake cool in the form for 15-20 minutes and then take it out. Garnish with powdered sugar, dried cherries and / or cranberries. In a kettle, heat a little plum jam with water and brush the cherries with a brush. Decorate with pistachios.
You will notice that the cake may crack a little in the middle or sag. It's normal, it happens because of the weight of marzipan and cherries.
The cake lasts 3-4 days outside if it is wrapped and covered.
Madeleines with matcha, lime and pistachio
Madeleines or mini cakes with personality, as I like to call them, are the kind of dessert that makes a good home with a cup of tea or a glass of milk. I say that they have personality because they are not trivial at all, no matter how small they are, and here I mean that they can be made in a wide variety of flavors. I chose to present you madeleines with matcha lime and pistachio. For those who do not know what matcha is, I give a helping hand. Matcha is the green tea leaf, which is ground very finely, thus being transformed into powder.
Ingredients for madeleines with matcha, lime and pistachio
- 130 gr butter
- 120 gr sugar
- 30 gr fried and ground pistachios
- grated peel from 1 lime
- 3 tablespoons matcha
- 5 g baking soda
- 2 eggs
- 2 yolks
- 120 gr flour
- 2 tablespoons honey
- juice from 1 lime
- 1 sachet of vanilla sugar.
Optional: 50 gr melted white chocolate, chopped pistachios for decoration.
I started by mixing the flour with baking soda, pistachios and matcha, then I melted the butter in the microwave and chose the quick option, but it can also be melted on the fire.
In the bowl of a food processor I put the sugar, including vanilla, eggs, egg yolks, honey and lime peel and mixed on medium speed until I got an airy composition and increased in volume.
After the composition increased in volume, I sifted the mixture of flour, baking soda, pistachio and matcha, and with the help of a spatula I mixed with circular movements, lightly, so that the air does not come out. Then I added the melted butter and lime juice, continuing to mix just as easily.
I left the mixture in the fridge, covered with cling film, for 30 minutes.
Meanwhile, I turned on the oven at 170 degrees and prepared the tray.
After 30 minutes, I took the dough out of the fridge, greased the pan with oil, and with the help of a spoon I filled each form halfway.
I baked for about 10-12 minutes, until the edges turned brown.
I left them to cool in the pan for about 10 minutes, then I took them out on a wire rack to cool well.
I couldn't help but beautify them a little, so I melted white chocolate and "scribbled" chaotically on them, then I threw a little chopped pistachios and voila! My madeleines with matcha, lime and pistachio are ready to be admired and devoured.