Nutty Fruitcake

Nutty Fruitcake

This sophisticated fruitcake is a far cry from the traditional! Packed with dried fruits and nuts, topped with candied fruit and nuts, it’s a refined take on an often-misunderstood holiday classic. Perfect for gifting or enjoying during the festive season.
Portions:6
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

Ingrediënten

  • 1 cup 120 g dried cherries
  • 1 cup 160 g dried apricots, quartered
  • 1 cup 160 g raisins
  • 1 cup 120 g dried cranberries
  • 1 cup 120 g dried pineapple
  • 1 cup 170 g dried plums, quartered
  • 4 ounces 112 g pecan halves, broken into smaller pieces
  • 4 ounces 112 g walnut halves, broken into smaller pieces
  • 1 cup 235 ml brandy
  • Nonstick cooking spray
  • 4 cups 500 g all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¾ cup 170 g plain or vanilla nondairy yogurt
  • cups 180 ml pineapple juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup 120 ml plain or vanilla soy or other nondairy milk

For the Candied Fruit and Nut Topping:

  • 2 cups 284 g reserved fruit and nut mixture
  • 2 tablespoons 28 g nondairy butter
  • ½ cup 100 g granulated sugar
  • 1 teaspoon pure vanilla extract

Instructies

  • In a large mixing bowl, toss together the dried fruits and nuts.
  • Pour the brandy over the mixture, cover, and let sit overnight.
  • Reserve 2 cups (284 g) of the fruit and nut mixture for the topping and set aside.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat 6 mini loaf tins with nonstick spray.
  • In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
  • In another bowl, whisk together the yogurt, pineapple juice, sugar, vanilla, almond extract, and milk.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the soaked fruit and nut mixture.
  • Divide the batter equally among the 6 mini loaf tins.
  • Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, make the candied topping: In a saucepan, combine the reserved fruit and nut mixture, nondairy butter, sugar, and vanilla.
  • Heat over medium-high heat, stirring constantly, until the sugar and butter have melted.
  • Be careful not to burn the mixture.
  • Once the cakes have cooled completely, spoon an equal amount of topping over each mini cake.

Notes / Tips / Wine Advice:

Serving Tip:
This fruitcake is perfect for gifting! Serve with a hot beverage or enjoy as a holiday dessert.
Wine Advice:
Pair this nutty fruitcake with a spiced red wine like Zinfandel or a glass of port for a festive touch.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 9 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.2 g
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Recipe Category Cake / Dessert
Country International
Holliday: Christmas
Season: Winter

Vanilla Cookie Pie Crust

Vanilla Cookie Pie Crust

This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Portions:1
Preparation Time: 15 minuten
Cooking Time:10 minuten
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Equipment

  • Food processor (optional)
  • mixing bowl
  • Pie pan (8- or 9-inch),
  • measuring spoons,
  • Measuring cups
  • Resealable plastic bag (optional)

Ingrediënten

  • 10 ounces 284 g vanilla wafer cookies
  • ¼ teaspoon ground cinnamon
  • ½ cup 112 g nondairy butter, melted

Instructies

  • Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
  • Mix the ground cinnamon into the crumbs.
  • Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
  • Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
  • Press the mixture into the sides and bottom of the pan to form a crust.
  • Refrigerate the crust for 1 hour to stiffen.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the crust for 10 minutes.
  • Once baked, allow it to cool before filling with your favorite pie filling.

Notes / Tips / Wine Advice:

Serving Tip:
This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.
Wine Advice:
A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 13 g | Fiber: 1 g | Sugar: 10 g | Salt: 0.3 g
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Recipe Category Basic recipe / Dessert / Pie
Country International
Season: All seasons
Diets Vegan

Raw Nut Pie Crust

Raw Nut Pie Crust

This no-bake raw nut pie crust is a quick and easy alternative to traditional crusts. Made with wholesome nuts and natural sweeteners, it’s perfect for fresh fruit pies and raw cheesecakes!
Portions:2
Preparation Time: 10 minuten
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Equipment

Ingrediënten

  • 1 cup 120 g raw walnuts
  • 1 cup 140 g raw cashews
  • 1 cup 120 g raw almonds
  • cups 1065 ml water (divided)
  • 1 cup 142 g pitted dates
  • ¼ cup 84 g agave nectar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Instructies

  • Place each cup of raw walnuts, cashews, and almonds in 1½ cups (355 ml) of water.
  • Soak the nuts overnight.
  • Drain the soaked nuts the next day.
  • In a food processor, combine the drained nuts, dates, agave nectar, cinnamon, vanilla extract, and salt.
  • Process until a chunky paste forms.
  • Press the mixture into the bottom of an 8- or 9-inch pie pan, evenly covering the base.
  • Fill with your desired pie filling (such as Raw Lemon Cheesecake or fresh fruit filling).
  • Chill the crust before serving or freeze for later use.

Notes / Tips / Wine Advice:

Serving Tip:
This raw nut pie crust pairs beautifully with fresh fruit fillings or creamy raw cheesecakes. Serve chilled for the best texture!
Wine Advice:
A glass of crisp, chilled Prosecco or a light white wine like Chardonnay would complement the freshness of a fruit-filled pie.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 12 g | Fiber: 3 g | Sugar: 15 g | Salt: 0.1 g
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Recipe Category Basic recipe / Dessert
Country International
Season: All seasons

Cinnamon Graham Cracker Crumbs

Cinnamon Graham Cracker Crumbs

This easy-to-make cinnamon graham cracker crust is vegan, dairy-free, and perfect for cheesecakes, pies, and more! No hydrogenated ingredients—just simple, wholesome flavors.
Preparation Time: 10 minuten
Cooking Time:25 minuten
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Equipment

  • Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter

Ingrediënten

  • ½ cup 112 g nondairy butter
  • 2 tablespoons 42 g agave nectar
  • ¼ cup 55 g firmly packed light brown sugar
  • 1 cup 120 g white whole wheat flour
  • ¼ cup 30 g whole wheat pastry flour, plus extra for dusting
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt

Instructies

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, cream together the butter, agave, and sugar using an electric mixer until light and fluffy, about 4 minutes.
  • Sift the white whole wheat flour, pastry flour, cinnamon, and salt on top of the butter mixture and combine.
  • Place the dough on the prepared baking sheet and pat it down into a disk.
  • Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
  • Bake for 20 to 25 minutes, checking early to avoid overbaking.
  • Let it cool for at least 1 hour on the baking sheet.
  • Once cool, break the crust into shards and blend in a food processor until it turns into a fine powder.
  • Use the crumbs for your pie or cheesecake recipes.

Notes / Tips / Wine Advice:

Serving Tip:
Use this crumb mixture to make a perfect crust for your favorite cheesecakes or pies!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with cheesecake.

Nutritional Information

Calories: 520 kcal | Carbohydrates: 64 g | Protein: 4 g | Fat: 26 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.5 g
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Recipe Category Basic recipe / Dessert / Pie
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Halal / Keto / Lactose Free / Low Carb / Nut free / Paleo / Vegan / Vegetarian

Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

This traditional Southern peach cobbler is bursting with warm, spiced peaches and topped with a deliciously golden crust. Perfect when paired with a scoop of homemade vanilla ice cream!
Portions:6
Preparation Time: 20 minuten
Cooking Time:40 minuten
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Equipment

  • Baking dish (8-inch or 9-inch), Small bowls, Large bowl, Oven, Spoon, Measuring cups and spoons

Ingrediënten

Peach Filling:

  • 2 pounds 908 g pitted, peeled, and sliced peaches
  • ¼ cup 55 g firmly packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves

Crust:

  • ¾ cup 180 ml plain soymilk (or another non-dairy milk)
  • 1 tablespoon 15 ml lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup 125 g all-purpose flour
  • ¼ cup 50 g granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Topping:

  • 3 tablespoons 42 g nondairy butter, chilled and cut into small chunks
  • ¼ cup 55 g firmly packed brown sugar

Instructies

  • Preheat the oven to 425°F (220°C, or gas mark 7).
  • In a medium bowl, toss the peach slices with brown sugar, cinnamon, allspice, and cloves.
  • Place the peach mixture into an 8-inch (20 cm) or 9-inch (23 cm) square glass baking dish.
  • Bake for 10 minutes.
  • While the peaches bake, prepare the crust batter and topping.
  • For the crust: In a small bowl, combine the soymilk and lemon juice, allowing it to curdle and form a buttermilk-like consistency.
  • Stir in vanilla.
  • In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, and salt.
  • Fold the wet ingredients into the dry, mixing just until combined.
  • Set aside.
  • For the topping: In a small bowl, work the chilled butter into the brown sugar using your fingertips until the mixture is coarse and crumbly.
  • Remove the peaches from the oven.
  • Spoon the crust batter evenly over the peaches, then sprinkle the topping over the batter.
  • Return to the oven and bake for 25 to 30 minutes, or until the cobbler is golden and bubbly.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with a scoop of homemade vanilla ice cream or whipped cream for extra indulgence.
Wine Advice:
A light, slightly sweet wine like Moscato pairs beautifully with the sweetness and spices of this cobbler.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 40 g | Protein: 2 g | Fat: 8 g | Fiber: 5 g | Sugar: 25 g | Salt: 0.1 g
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Recipe Category Dessert / Fruit / Oven
Country American
Season: Summer

Mango Blueberry Crisp

A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!

A simple and antioxidant-packed crisp made with juicy blueberries and sweet mangoes, topped with a crunchy oat and cinnamon crumble. Perfect warm or cold, and even better with a scoop of vanilla ice cream!
Portions:6
Preparation Time: 10 minuten
Cooking Time:30 minuten
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Equipment

  • Baking dish (8-inch square),
  • Mixing bowls
  • spoon
  • Measuring cups and spoons

Ingrediënten

  • 1 pound 455 g blueberries
  • 1 pound 455 g mango chunks
  • ½ cup 39 g quick-cooking oats
  • ½ cup 110 g firmly packed brown sugar
  • ¼ cup 31 g all-purpose flour
  • ¼ cup 56 g nondairy butter
  • ¼ teaspoon ground cinnamon

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare an 8-inch square baking dish.
  • Toss the blueberries and mango chunks together and place them in the baking dish.
  • In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
  • Use your fingertips to work the butter into the dry ingredients until the mixture becomes coarse and crumbly.
  • Sprinkle the crumble mixture evenly over the fruit.
  • Bake for 30 minutes or until the fruit is bubbling and the topping is golden brown.
  • Serve warm or cold with a scoop of vanilla ice cream for an extra treat!

Notes / Tips / Wine Advice:

Serving Tip:
Top with fresh mango slices or a sprinkle of toasted coconut for extra flavor!
Wine Advice:
A light, fruity white wine like a Riesling pairs nicely with this vibrant dessert.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 56 g | Protein: 2 g | Fat: 10 g | Fiber: 4 g | Sugar: 32 g | Salt: 0.1 g
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Recipe Category Cake / Dessert / Fruit
Country International
Season: All seasons

Blackberry Crumble with Almond Cream

Blackberry Crumble with Almond Cream

A deliciously warm or cold blackberry crumble topped with creamy almond goodness. Enjoy this wholesome dessert, complete with a hint of lemon and the crunch of pecans.
Portions:4
Preparation Time: 20 minuten
Cooking Time:30 minuten
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Equipment

  • Baking dish (8-inch square), Mixing bowls, Whisk, Fork, Spoon, Measuring cups and spoons

Ingrediënten

For the almond cream:

  • ½ cup 120 g nondairy sour cream, store-bought or homemade
  • ¼ teaspoon pure almond extract
  • 1 tablespoon 15 ml pure maple syrup

For the crumble:

  • Nonstick cooking spray
  • ½ cup plus 1 tablespoon 68 g whole wheat pastry flour, divided
  • ¼ cup 20 g quick-cooking oats
  • ¼ cup plus 3 tablespoons 84 g Sucanat, divided
  • 2 tablespoons 14 g chopped pecans
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup 56 g nondairy butter
  • 3 cups 453 g frozen blackberries
  • 1 teaspoon lemon zest
  • tablespoons 23 ml fresh lemon juice

Instructies

  • To make the almond cream: Combine nondairy sour cream, almond extract, and maple syrup in a small bowl.
  • Whisk until smooth and refrigerate for 1 to 2 hours to thicken.
  • To make the crumble: Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  • In a medium bowl, combine ½ cup (60 g) of the flour, oats, ¼ cup (48 g) of Sucanat, pecans, cinnamon, and salt.
  • Cut the nondairy butter into small pieces and add it to the flour mixture.
  • Use a fork or your fingers to mix until a coarse crumble forms.
  • In a large bowl, toss the frozen blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, remaining 3 tablespoons (36 g) of Sucanat, and lemon juice.
  • Stir gently to combine.
  • Place the blackberry mixture into the prepared baking dish.
  • Evenly sprinkle the crumble topping on top.
  • Bake for 30 minutes, or until the topping is golden brown.
  • Serve warm or cold with a dollop of almond cream.
  • Let cool completely before storing in the fridge.

Notes / Tips / Wine Advice:

Serving Tip:
For an extra touch, top with fresh berries or a sprinkle of toasted coconut.
Wine Advice:
Pair this fruity dessert with a chilled glass of Moscato for a sweet finish.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 12 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.2 g
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Recipe Category Cake / Dessert / Fruit

Oatmeal Cookie–Topped Apple Crumble

Oatmeal Cookie–Topped Apple Crumble

A warm, comforting dessert made with a unique oatmeal cookie topping that complements perfectly tender baked apples. The sweetness of maple syrup and the crunch of oats create a delightful contrast!
Portions:6
Preparation Time: 15 minuten
Cooking Time:45 minuten
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Equipment

  • Baking dish (8-inch),
  • Mixing bowls
  • whisk,
  • foil

Ingrediënten

For the apples:

  • 2 Granny Smith apples or other green apples, unpeeled, cored, and cubed
  • 1 Golden Delicious apple or other yellow apple, unpeeled, cored, and cubed
  • 1 Red Delicious apple or other red apple, unpeeled, cored, and cubed
  • 1 tablespoon 8 g whole wheat pastry flour (or other flour)
  • 1 tablespoon 15 ml pure maple syrup
  • 3 tablespoons 45 ml apple juice

For the topping:

  • ½ cup 60 g whole wheat pastry flour
  • ½ cup 39 g quick-cooking oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 tablespoons 32 g creamy natural peanut butter
  • 2 tablespoons 30 ml canola oil
  • 2 tablespoons 30 ml plain soy or other nondairy milk
  • ½ cup 64 g Sucanat or (73 g) firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup 40 g raisins (optional)

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare an 8-inch (20-cm) baking dish.
  • To make the apples: Combine the apples, flour, syrup, and juice in the baking dish and stir to coat.
  • Cover the dish with foil and bake for 30 minutes.
  • While the apples bake, make the topping: Whisk together the flour, oats, cinnamon, baking soda, and salt in a medium-size bowl.
  • In a small-size bowl, whisk together the peanut butter, oil, milk, sugar, and vanilla until emulsified.
  • Stir the wet ingredients into the dry mixture.
  • Stir in raisins if desired.
  • After 30 minutes, remove the foil from the apples.
  • Crumble the cookie dough topping evenly over the apples.
  • Bake for another 10–15 minutes, until the apples are tender and the cookie topping is golden brown and cooked through.
  • Serve warm or at room temperature.
  • You can also enjoy it cold the next day.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a scoop of dairy-free vanilla ice cream for an extra indulgent treat!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with this apple crumble for a refreshing contrast.

Nutritional Information

Calories: 271 kcal | Carbohydrates: 49.3 g | Protein: 3.8 g | Fat: 8.5 g | Fiber: 4.8 g | Sugar: 32.8 g | Salt: 0 g
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Recipe Category Dessert / Snacks / Vegetables
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Kosher / Lactose Free / Nut free / Soy Free / Vegan / Vegetarian

Peanut Butter and Jam Pastries

Peanut Butter and Jam Pastries

A healthier twist on the childhood classic PB&J, these pastries combine creamy peanut butter and fruity jam in a flaky, golden crust. Perfect for a fun breakfast or snack!
Portions:2
Preparation Time: 20 minuten
Cooking Time:26 minuten
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Equipment

  • Baking sheet, food processor, fork, silicone baking mat (optional), parchment paper, rolling pin, wire rack

Ingrediënten

  • 1 cup 120 g light spelt flour
  • 2 tablespoons 24 g raw sugar
  • ¼ teaspoon fine sea salt if using unsalted peanut butter
  • 5 tablespoons 80 g creamy natural peanut butter, divided
  • ¼ cup 60 ml plain almond or other nondairy milk, plus extra to brush on top
  • ¼ cup 80 g all-fruit raspberry spread or other favorite jam, combined with ¼ teaspoon cornstarch

Instructies

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter.
  • Pulse a few times.
  • Add almond milk, 1 tablespoon at a time, until the dough begins to form.
  • If too dry, add more milk as needed.
  • Divide the dough into 4 equal portions and roll each into circles about ¼ inch (3 mm) thick.
  • Place 2 circles on the prepared baking sheet.
  • Spread 2 tablespoons of peanut butter and jam on the bottom circles, leaving a border at the edges.
  • Place the remaining dough circles on top and seal the edges with a fork.
  • Prick the top crust with a fork for ventilation, then brush with milk.
  • Bake for 26 minutes or until golden brown around the edges and underneath.
  • Let cool on a wire rack.

Notes / Tips / Wine Advice:

Serving Tip:
Best enjoyed warm with a side of fresh fruit or a cold glass of almond milk.
Wine Advice:
A crisp, light white wine like Chardonnay pairs nicely with the richness of peanut butter.
Variation:
Make it even better by applying icing on top. You’ll need ¼ cup (30 g) powdered sugar, 1 to 1½ teaspoons plain almond or other nondairy milk, and ¼ teaspoon pure vanilla extract. Combine the sugar, a little milk at a time, and the vanilla in a medium-size bowl, stirring vigorously with a large spoon until no lumps are left. The icing must be thin enough to drizzle, but just thick enough to stick to the back of a spoon, so add the milk accordingly. Drizzle on top of the pastries.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 15 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.3 g
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Recipe Category Breakfast / Pastry / Snacks
Country American
Season: All seasons
Diets Nut free / Vegan

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Caraque Pastries – Swiss Mini Shortbread with Chocolate Ganache

Mini shortbread crusts filled with chocolate ganache and topped with icing and a piece of chocolate candy—this Swiss-inspired treat is as delicious as it is beautiful!
Portions:6
Preparation Time: 1 uur 30 minuten
Cooking Time:14 minuten
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Equipment

  • Baking sheet, Electric mixer, Large bowl, Microwave-safe bowl, Parchment paper or silicone baking mat, Rolling pin, Sifter, Small bowl, Wire rack

Ingrediënten

For the chocolate candy:

  • 2 tablespoons 22 g nondairy semisweet chocolate chips

For the shortbread:

  • ¼ cup 56 g nondairy butter
  • ¼ cup 30 g powdered sugar
  • 2 tablespoons 30 ml soy or other nondairy milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup 32 g cornstarch
  • 1 cup 120 g light spelt flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 recipe Chocolate Ganache page 74, slightly cooled

For the icing:

  • 1 cup 120 g powdered sugar
  • ½ teaspoon pure vanilla extract optional
  • 2 to 4 teaspoons plain soy or other nondairy milk

Instructies

  • Make the chocolate candy: Melt the chocolate chips in the microwave in a small microwave-safe bowl, stirring occasionally to avoid scorching.
  • Drop half teaspoonfuls of the melted chocolate onto foil to create 6 circular candies.
  • Place in the fridge to set for at least 1 hour.
  • Make the shortbread: In a large bowl, cream together the butter, sugar, milk, and vanilla using an electric mixer.
  • In a separate bowl, sift together the cornstarch, flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture in two batches.
  • Stir until combined, adding extra milk if the dough feels too dry.
  • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out the dough to less than ¼ inch (6 mm) thick.
  • Use a 3½-inch (9-cm) cookie cutter to cut out 6 cookies.
  • Place on the prepared baking sheet and bake for 14 minutes, or until the bottom is golden brown.
  • Let the cookies cool on a wire rack before applying the ganache.
  • Apply equal, generous amounts of ganache to each cookie, leaving about ¼ inch (6 mm) from the edges.
  • Refrigerate for at least 1 hour to set.
  • Make the icing: Sift the powdered sugar into a medium-sized bowl.
  • Combine with vanilla (if using) and a little milk at a time.
  • Stir until smooth, making sure the icing sticks to the back of a spoon but is still spreadable.
  • Spread the icing on top of the ganache, covering it entirely.
  • Top each pastry with one chocolate candy in the center.
  • Serve chilled.

Notes / Tips / Wine Advice:

Serving Tip:
These pastries are best served chilled to preserve the texture of the ganache and icing. Perfect for an afternoon tea or dessert.
Wine Advice:
A glass of chilled sparkling white wine or a light dessert wine like Moscato would complement the sweetness of the chocolate and icing.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 9 g | Fiber: 1.7 g | Sugar: 40 g | Salt: 0.08 g
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Recipe Category Chocolate / Dessert / Pastry / Snacks
Country Switzerland
Season: Fall / Winter
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