Tag Archives: Recipe

Rudolph Linzer Cookies

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Makes 24

Ingredients

  • 12 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ medium tonka bean, finely grated
  • 1 large egg yolk
  • 1 teaspoon Vanilla Extract
  • 1 1/3 cups All-Purpose Flour
  • 3/4 cup Almond Flour
  • 1/4 teaspoon fine sea salt

Filling

  • Raspberry, or strawberry, jam

To Finish

  • Candy eyes
  • Melted chocolate
  • Powdered sugar, for dusting

Method

  1. Line two large cookie trays with baking parchment and set aside until needed
  2. Beat the butter, sugar, cinnamon and tonka bean until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the egg yolk, vanilla and beat until combined
  3. In a separate bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined, taking care not to overmix
  4. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour
  5. Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll.
  6. On a floured surface, roll one disc of dough out about 1/8″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm
  7. Place the cut cookies (you should have 24 cookies) in the refrigerator for 30 minutes and preheat your oven to 350°F
  8. While the first half of cookies is chilling, cut 24 rounds from the second dough circle. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter, or the end of a round piping tip, to make a cutout hole off-center of each and remove it. Place cookies in the refrigerator for 30 minutes to chill
  9. Bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the sheets, then transfer to a rack to cool completely
  10. Turn the whole cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies. With your melted chocolate in a small piping bag, with the end slightly snipped off, pipe on “antlers” and fix candy eyes at the ends, above the hole
  11. Though you can eat these cookies straight away, they taste better after letting them sit for a day or two so the jam can soak into the cookie making it deliciously soft

Candy Cane Eggnog Soft Cookies

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Makes 30

Ingredients

  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup eggnog
  • 2 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 30 Peppermint Candy Cane Kisses

Method

  1. Preheat the oven to 350 degrees F
  2. In a large bowl with an electric mixer beat the butter, granulated sugar, and brown sugar until well combined, about 1 minute
  3. Add the eggs, one at a time, beating until combined and scraping down the edges as needed
  4. Add the vanilla and eggnog and beat to combine
  5. Add the baking powder, salt, mixed spice, and beat until combined
  6. Add the flour and beat until just combined
  7. Scoop into 1-1 ½ tablespoon sized cookie dough balls and place on parchment paper lined baking sheets. They batter will appear wetter than usual cookie dough
  8. Bake in the preheated oven for 8-10 minutes. They will be puffed up and slightly golden
  9. Let them cool for 2 minutes and then press a peppermint candy cane Kiss into the center of each cookie. Leave to cool completely until the kiss is set firm
  10. Enjoy!

Amaretti Morbidi

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Makes 15

Ingredients

  • 2 1/4 cups finely ground almonds
  • 1 cup granulated sugar
  • pinch salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • Powdered sugar

Method

  1. Preheat oven to 300°F. Line a large baking sheet or cookie tray with baking paper
  2. In a large bowl, whisk together ground almond, sugar and salt until well combined
  3. In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
  4. Add the beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
  6. Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
  7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days

Tia Maria Budino w/ Black Garlic crème

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feat. Tia Maria Cold Brew Coffee liqueur

Makes 4-6 (dependent on size of serving glass)

Ingredients

Vanilla Cream Topping

  • 1 cup heavy, or whipping, cream
  • 1 clove black garlic
  • 2 Tablespoon powdered sugar

Tia Maria Budino

  • 6oz semi-sweet chocolate
  • 2oz milk chocolate
  • 1 Tablespoon butter
  • 6 egg yolks, room temperature
  • ¼  cup granulated sugar
  • 2 Tablespoons cocoa
  • Pinch of salt
  • 1 cup heavy, or whipping, cream
  • 1 cup milk
  • 5 Tablespoon Tia Maria cold brew coffee liquor
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon vanilla extract

To decorate (optional)

Graham crumb, or cocoa, to dust

Method

Black Garlic Crème (ahead of time)

  1. Roughly smash the black garlic to a paste and combine in a small pan with the cream
  2. Heat over a medium heat until just starting to bubble at the edges
  3. Remove from heat and set aside to infuse for minimum 20 minutes
  4. After this time strain through a sieve into a small bowl, discard the debris, and cover with cling wrap
  5. Transfer the bowl with the cream to your refrigerator and chill the cream for minimum 2 hours, preferably overnight if you have the time

Tia Maria Budino

  1. In a large bowl combine the semi-sweet chocolate, milk chocolate and butter. Set aside until needed
  2. In a pan combine the egg yolks, sugar, cocoa powder and salt, whisking to combine. Over a low heat add the cream and milk, whisking to combine and cook for 8-9 minutes, until thickened and smooth. Take care not to overheat the mixture
  3. Remove the egg yolk mixture from the heat and pour over the chocolates/ butter, passing it through a strainer, or sieve, as you do. Let the combined mixture sit for 5 minutes
  4. Once the chocolate has fully melted add the Tia Maria liquor, olive oil and vanilla extract, stirring to combine until smooth and glossy. Set aside
  5. Portion ramekins, or rocks tumbler, with some of the chocolate budino mixture (in the region of 1/2 cup each). Place in the refrigerator to set for at least 90 minutes, preferably a few hours

To finish

  1. Towards the end of budino chilling time remove the infused cream from your refrigerator, combine in a medium bowl with the powdered sugar. Whip to medium peaks. Pipe, or spoon, the whipped cream over the tops of your set budino and dust with graham crumbs, or cocoa, if using
  2. Serve and enjoy!

3-Ingredient Sugar Cookies

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Makes 24

Ingredients

  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2 cups All-purpose flour

Optional

  • 1 ½ teaspoon Vanilla extract
  • Festive Sprinkles

Method

  1. Preheat oven to 350°F. Line a baking sheet with barking parchment or a silicone baking mat
  2. Add your butter with sugar into a large bowl and beat with an electric whisk for a few minutes until combines and fluffy. (If you’re using vanilla extract add at this point)
  3. Add in your flour and beat again until combined. The dough will be crumblier that typical cookie dough
  4. Break off/ scoop walnut sizes pieces and roll in your hands*
  5. Place the cookies balls onto the prepared tray and using a flat-bottomed glass press down to flatten to ¼ to ½ inch thickness. You can press some sprinkles into the tops at this point
  6. Bake in your preheated oven for between 14-16 minutes, until the edges are just turning golden-brown
  7. Cool on the baking sheet for about 5 minutes, then move to a rack to cool completely

*You can roll them in some additional granulated sugar at this point if you like