Archiv des Jahres: 2005

IMMB – SHF Cookie Swap Party: Apricot frangipane swirls

1 Echo

cookie swapFor the  Cookie Swap Party , a joint event of SHF 22.05.2021 ** and IMMB, hosted by Jennifer, The Domestic Goddess 22.05.2021 **, and Alberto 11.09.2025 **, Il Forno 11.09.2025 **, you may share more than one recipe. Yesterday I started with the Chestnut Cookies, today I want to go on with

Apricot frangipane swirls

Apricot frangipane swirls

I had a lot of difficulties to translate the German name: Aprikosen-Marzipan-Schnecken, something like apricot-marzipan-snails.

I found this recipe in one of Germany’s well-known women’s magazine BRIGITTE. The whole family and the neighbours like them;-)

Apricot frangipane swirls

Yield: about 100

Apricot frangipane swirls

Apricot frangipane swirls are shortcrust pastry filled with marzipan and apricots

Zutaten

Shortcrustpastry

  • 200 grams butter, chilled
  • 400 grams plain flour
  • 150 grams sugar
  • 1 pinch salt
  • 1 egg
  • flour for dusting

Filling

  • 150 grams dried apricots, finely chopped
  • 70 ml Amaretto *
  • 180 grams marzipan; almond paste *
  • 120 grams icing sugar
  • 150 grams apricot jam
  • icing sugar for dusting

Source

modified by from:
BRIGITTE

Preparation

  1. For the SHORTCRUST PASTRY cut the butter into 1.5 cm cubes and distribute them evenly over the flour. Rub the butter lightly into the flour with your finger tips, Lifting the mixture while rubbing to keep it cool and as airy as possible. Continue until the mixture resembles fine breadcrumbs.
  2. Add the sugar to the dry ingredients and mix in well.
  3. Beat the egg. Make a well in the centre of the flour and stir in the egg mixture with a knife to produce soft dough.
  4. Turn the dough onto a floured board and kneed lightly unitl smooth.
  5. Place in freezer bag or cling film and fridge for at least 1 h.
  6. FILLING
    In a small saucepan bring the chopped apricots with amaretto to a boil and simmer for 3 min. The apricots should have soaked the liquid.
  7. Cut the marzipan almond paste into small dices. Mix together marzipan, icing sugar, jam and the apricot mixture until well combined.
  8. Divide the shortcrust pastry into 3 pieces. Roll out each on clingfilm to a rectangle 15 cm wide and 1/2 cm thick. Spread with filling. Roll up along the long axis of each piece to give a long roll. Wrap each rolls into clingfilm and freeze for 15 minutes.
  9. Preheat oven to 200 °C, fan 180 °C, gas 4.
  10. With a serrated knife cut the into 1/2 cm slices dipping the knife into warm water in between. Bake for 12 mins.
  11. Cool the cookies on the parchment paper
  12. Store the Apricot frangipane swirls in a metal container between sheets of parchment paper.

total time: 2 hours
prep time: 15 minutes
cook/baking: 12 minutes

 
 
*=Affiliate-Link zu Amazon

** 22.05.2021 http://www.domesticgoddess.ca/; http://www.domesticgoddess.ca/sugar-high-fridays/ no longer available
** 11.09.2025 Typepad is shutting down September, 30 2025 .
https://ilforno.typepad.com/il_forno/ available in web archiv
https://ilforno.typepad.com/il_forno/2005/11/cookie_swap_a_j.html available in web archive

IMMB – SHF Cookie Swap Party: Chestnut Cookies

3 Echos

The cookie swap party is a joint event of SHF 22.05.2021 ** and IMMB(www.ismyblogburning.com).

Jennifer, The Domestic Goddess 22.05.2021 ** and>Alberto 11.09.2025 **, Il Forno 11.09.2025 **, both invite to the Cookie Swap Party.


In Germany we start to celebrate the Advent season on Sunday. For this
season many  magazines publish recipes for „Weihnachtsplätzchen“.
In many households, so in mine, the search for the right recipe begins.
I tried and for this event I don’t have to make a decision, I may share all.

Chestnut Cookies

Chestnut Cookies

So here is the recipe for my fellowblogger Mine at www.teatime-blog.com/

Chestnut Cookies
makes about 90 Cookies
Dough
3 egg whites; 100 g
250 grams icing sugar
1 pack vanilla sugar, about 8 grams
1 teasp. ground cinnamon
1 pinch ground cardamom;I used 1 capsule cardamom and 1 clove
crushed in a mortar
400 grams ground almonds
100 grams Chestnut puree
60 grams all-purpose flour
1 teasp. orange zest, finely grated
1 teasp. cocoa
Glaze
1/2 teasp. Cocoa

1. Beat the egg whites to soft peaks. Start adding the icing sugar
gradually while still beating. Set 4 tablespoons aside and cover.
Fold in the vanilla sugar, cinnamon, cardamom and clove. Add the
chestnut puree, flour and cocoa to the mixture. Knead until combined.

2. Form 3 logs with 2,5 cm ø and wrap with clingfilm. Let rest in
the fridge for at least 2 h.

3. Place a sheet of parchment paper on to a baking sheet. Preheat
the oven to 130° C. Cut the logs into 1 cm slices and put them on to
the baking sheet. Mix 1/2 teasp. cocoa with 2 teaspoons of the
remaining egg whites. First brush the cookies with the white mixture.
Using a tooth pick give a drop of the cocoa-mixture in the middle of
the cookies and swirl into the white mixture.

4. Bake for 15 min. at 130° C . Lower the temperature to 100 °C and
bake for further 12 to 15 min.

Tomorrow I’ll go on with recipe number two.

more recipes and entries in English

** 22.05.2021 http://www.domesticgoddess.ca/; http://www.domesticgoddess.ca/sugar-high-fridays/ no longer available
** 11.09.2025 Typepad is shutting down September, 30 2025 .
https://ilforno.typepad.com/il_forno/ available in web archiv

Küchenhelfer des Jahres 2005: Eisportionierer

3 Echos

Zorra fragt nach den Küchenhelfern des Jahres 2005. Da der Gourmetbrenner wegen Fehlbedienung nun bis zum Testen dieses Rezeptes  weggeschlossen bleibt, muss ich einem anderen Küchenhelfer diesen Titel verleihen.

Kein Kuechenhelfer 2005 Dont do 004

Geeignet für diesen Titel wäre z.B. die Silikonbackunterlage , die bei fast bei allen Broten, die ich backe, zum Einsatz kommt.

Küchenhelfer 2005 Eisportionierer
Aber ich denke es ist der erst kürzlich erstandene Eisportionierer.

Für den Weihnachtsbasar in der Schule haben der Power-Junge und sein Freund mit meiner Hilfe 200 Erdnuss-Cookies  (das sind immerhin 12 ! Backbleche) hergestellt. Ohne den EisCookieportionierer wäre das sicher nicht so schnell gegangen.

Mit Kuechenhelfer 2005 hergestellt: Erdnuss-Cookies 001
Schießlich müssen die Cookies noch in Tüten verpackt und ordnungsgemäß
beschriftet werden. Und 200 Cookies sind eine ganze Menge!
Mit Kuechenhelfer 2005 hergestellt:Erdnuss-Cookies 004

Aber so sieht das doch schon recht ordentlich aus oder?