巧手做糕点 2

5. ALMOND SQUARE (杏仁酥)

6. GINGER MOONS COOKIES (姜汁圆月曲奇)

7. BLEEDING FINGER LEMON COOKIES (万圣节血手指柠檬曲奇)

8. FRIENDSHIP BARS (果仁干果条) 

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ALMOND SQUARE (杏仁酥)

 (4 dozen), Freezes Well

Cook Time: 50 minutes (Preheat oven to 300F)

Ingredients:

2 Sticks Butter, Softened

1 Cup Sugar

1 Egg Yolk

2 Cups Flour

1/2 Teaspoon Almond Extract

2 Cups Sliced, Unblanched Almonds

1 Egg White 

Preparation: 

In a mixing bowl, cream butter and sugar, add yolk, continuing to cream.

Add flour and extract, mixing well. Batter will be very stiff. Spread batter into 10 X 15 Jell roll pan.

Sprinkle almonds over all. Press almonds gently into batter.

In a small bowl, beat egg while with a fork until foamy. Brush over top of batter and nuts.

Bake 50 minutes or until golden brown.

Cut into squares while warm.   

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GINGER MOONS COOKIES (姜汁圆月曲奇)

(From Vancouver's Culinary Capers)

 For Halloween. If you prefer something nastier than a moon, use a witch-shaped cookie cutter.

Cook Time: 8 to 10 minutes (Preheat oven to 340F / 170C)

Ingredients:

1 cup (250ml) unsalted butter.

¾ cup and 2 tablespoons (205ml) brown sugar

1 ½ teaspoons (7ml) vanilla extract

½ cup (125ml) candied ginger

2 tablespoons (30ml) fresh ginger, peeled and minced

2 table spoons (30ml) ground ginger

2 cups (500ml) all-purpose flour

½ teaspoon (2ml) baking soda

¾ teaspoon (4ml) salt

Icing sugar (for dusting)

Preparation: 

Preheat oven to 340F/170C.

Cream the butter and sugar with a paddle attachment in an electric mixer until light and fluffy. Add vanilla, fresh ginger and finely chopped candied ginger to the creamed mixture.

Sift together dry ingredients and add to the creamed mixture. Mix just until the dough comes together. Wrap dough in plastic wrap and chill until firm.

On a lightly floured surface, roll out dough to 1/8 inch (3mm) thick. Using a moon-shaped cutter cut out dough and place on a parchment-lined baking sheet. Place a small piece of candied ginger for the eye and then chill the cookies once more until firm.

Bake for approximately 8 minutes, or until just firm but soft to the touch.

Dust lightly with icing sugar before serving.

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BLEEDING FINGER LEMON COOKIES (万圣节血手指柠檬曲奇)

(Makes approximately 15 to 20 cookies, depending on size, from Vancouver's Culinary Capers)

 For Halloween

Cook Time: 8 to 10 minutes (Preheat oven to 350F / 180C)

Ingredients:

1 1/8 cups (280 ml) unsalted butter.

1 1/2 cups (375ml) sugar

3/4 teaspoon (4ml) fine seal salt

1 large egg

1/4 cup (50ml) whole milk

1 teaspoon (5ml) vanilla

1 tablespoon (15ml) lemon zest, finely grated

4 1/4 cups (1.05L) cake flour

1 1/4 tablespoons (19ml) baking powder

Whole almonds

Raspberry jam

Preparation:

Preheat oven to 350F / 180C.

Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.

Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.

Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.

Wrap dough in plastic wrap and chill until firm.

Take about 2 to 3 tablespoons(30 to 45ml) of dough per finer. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at on end for finger nail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes.

You might need to add more jam once cooled for a bloodied look.

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FRIENDSHIP BARS (果仁干果条)

(16 bars, from Alice Medrich's Cookies and Brownies)

 www.davidlebovitz.com

 Cook Time: 30-40 minutes (Preheat oven to 325F / 160C)

 Ingredients:

6 tablespoons (90ml) flour

1/8 teaspoon (pinch) baking soda

1/8 teaspoon (pinch) baking powder

1/4 teaspoon (1ml) salt

6 tablespoons (90ml) packed, light of dark brown sugar

2 cups walnuts, almonds, or pecans (200g), toasted and coarsely chopped

1 1/2 cups (170gr) dates, pitted and quartered

1 cup (170 gr) dried apricot halves (Preferably from California)

1 Large egg

1/2 teaspoon (2ml) vanilla extract. 

Preparation:

Line an 8-inch (20cm) squire pan across the bottom and up the sides with two sheets of aluminum foil, making a big crisscross. Preheat the oven to 325F / 160C and position the rack in the centre of the oven.

In a large bow, toss together the flour, baking power, baking soda and salt. Add the brown sugar, walnuts, dates, and apricots. Use your fingers to mix the fruit, separating any pieces sticking together.

Beat the egg and vanilla in a small bowl, the mix with the fruit and nut mixture until everything's coated with the batter. Spread the mixture in the baking pan and press to even it out. Bake for 30 to 40 minutes until the batter is golden brown and has pulled awry just slightly form the side of the pan. Cool the bars in the Pan.

Bars can be store in an air-tight container at room temperature for up to two weeks.

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 2009年2月22日于蒙特利尔