Florentine Cookies

Sweet nutty almonds baked on top of buttery shortbread. These cookies came out exactly how I had imagined. 

Florentine Cookies
recipe adapted from HidaMari Cooking

Sable:
75g unsalted butter, room temperature
50g powdered sugar *lower next time to 20g
25g egg (about half of an egg)
10g almond flour
100g cake flour
pinch of salt

1. Cream together butter and sugar until sugar is dissolved
2. Mix in eggs slowly until combined.
3. Sift in almond flour, cake flour, and salt. Using spatula, cut and fold till just combined.
4. Between two pieces of plastic wrap or parchment paper, roll into a rectangle about 5mm thickness.
5. Refrigerate for 1 hour.
6. Bake at 350F for 10-15 minutes until golden brown.

Nougat:
30g sugar
20g unsalted butter
30g heavy creamy
30g honey
75g sliced almonds

1. In small pot, combined all ingredients except sliced almonds.
2. Bring to a bubbling boil, turn off heat, and mix in almonds.
3. Pour on top of baked sable and evenly spread out almonds into thin layers.
4. Bake at 350F for 18-20 minutes.

Free forming these cookies led to some burnt edges. But burnt edges aside, look at how deliciously golden brown and toasty the almonds got.

We still pick out some of the "less burnt" edges to snack on!

Tasty: 4.5 stars out of 5

Will lower the sugar in the shortbread next time and probably up the salt to balance out the sweet honey almond nougat.

Texture: 5 stars out of 5

Crispy and kept well for days!

Christmas Crack (& failed creme brulee matcha cake)

Let's catch up on some of my last bakes in 2016, beginning with this highly addictive Christmas Crack! This is an ingenious and simple treat to make, and it's really customizable to your liking. I obviously went for a nutty version and topped it with almonds. A sprinkle of sea salt helped to balance and highlight the sweet toffee and chocolate really well!

The possibilities are endless (pistachios, pecans, pretzels, coconut, etc), and I highly recommend trying them out if you haven't. Top it with pink sprinkles and gift them to your valentines this year!

Christmas Crack (a.k.a. Saltine Toffee)
recipe adapted from Dessert for Two
makes about 24 pieces

24 saltine crackers
1/2 cup (100g) brown sugar
5 Tbsp (71g) unsalted butter
1 cup (180g) chocolate, chopped
1/2 cup (70g) almonds, chopped
sea salt, optional

1. Preheat oven to 350. Line quarter sheet pan with parchment paper or foil.
2. Line up one layer of saltine crackers on the pan, leaving no space between crackers. (If using salted saltine, place salted side down)
3. In a pot, add butter and brown sugar and heat on medium-high heat until boiling. Continue boiling for 3 minutes.
4. Remove from heat and immediately pour brown sugar mixture evenly over crackers.
5. Bake for about 5 minutes until toffee is boiling all over.
6. Remove from oven and sprinkle chocolate chips over toffee. Let them sit for a minute until they are melted.With a knife, spread chocolate evenly over toffee.
7. Sprinkled chopped almonds and sea salt if using over the top of the chocolate.
8. Refrigerate for 20 minutes to set.
9. Break or cut into pieces and serve.

Chop up some almonds or nuts of your choice.

Chop up a bar of chocolate.

Bring sugar and butter to a boil.

Line your crackers.

Pour the boiling sugar/butter mixture over crackers.

Bake for 5 minutes until sugar bubbles and hardens.

Sprinkle chopped chocolate on top.

Let it sit for a minute and spread evenly.

Top with nuts.

Set and break it into pieces.

Chewy and crisp - Enjoy!

Matcha White Chocolate Almond Biscotti

Matcha White Chocolate Almond Biscotti
recipe adapted from A Cozy Kitchen

makes about 16 pieces

1 3/4 cup (219 g) all-purpose flour
1/4 cup (55 g) granulated sugar
1/2 tsp baking powder
1 1/4 Tbsp matcha powder
1/8 tsp Kosher salt
2 large eggs
2 Tbsp unsalted butter, melted and cooled
1/2 tsp vanilla extract
1/4 cup almonds, chopped
1/4 cup white chocolate chips 

 

1. Preheat oven to 350°F. Line baking sheet with parchment and set aside.

2. In medium bowl, whisk together flour, sugar, baking powder, matcha, and salt.
3. In another medium bowl, beat eggs, melted butter, and vanilla. 

4. Add flour mixture, in a few batches, stirring after each batch until the dough comes together. Dough should be moist. 

5. Stir in almonds and white chocolate chips.
6. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
7. With floured hands, roll dough into a log approximately 12 inches long, flattening the top slightly.
8. Transfer log to baking sheet. Bake until lightly browned and firm to the touch, about 22 to 25 minutes. 

9. Remove log from oven and let stand until cool enough to handle.
10. Reduce oven temperature to 275°F. Transfer cooled logs to a cutting board and slice them on the diagonal into 1/2-inch thick slices using a serrated knife. 

11. Lay cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. 

12. Using tongs, turn cookies over and bake until slightly dry, about 15 to 20 more minutes. 

13. Cool.

Who doesn't love a crisp cookie to go with their favorite holiday drinks? Make biscotti this season and enjoy it during your afternoon tea/coffee time or gift them away as the cutest pressies. My first of many biscotti bakes this time of the year features matcha, almonds, and white chocolate chips. I love matcha and absolutely love how the matcha shines through and pairs perfectly with the sweet white chocolate.

Taste: 5 stars out of 5
Love the mild sweetness and the subtle bitter note of matcha.
Texture: 5 stars out of 5
Light and crisp!

Peach Almond Tart [Gluten Free]

This Peach Almond Tart sure turned out very appealing with its golden crisp tops and a light dust of powdered sugar, however, the taste/texture did not live up to its good looks. The tart is lightly sweetened since I omitted all the sugar except the honey in the original recipe. The taste is primarily honey with a little nuttiness to it. Texture is dense and gritty.. a texture that's similar to cornbread.

I don't hate it, but I also don't love it. The part I do enjoy most about this tart is the burnt caramelized edges! The edges are dry and crumbly almost like a biscotti.

Peach Almond Tart

recipe adapted from Anncoo Journal

makes one 9" tart pan

6 Tbsp (60g) melted butter
1 3/4 cup (180g) almond meal
3 eggs
1/4 cup (80g) honey
2-3 Fresh (small size) peaches, pitted and peeled
sliced almonds, to top
icing sugar, to dust

1. Preheat oven to 350F.

2. Prepare and line pan with parchment.

3. In large mixing bowl, whisk together melted butter, honey and eggs.

4. Add almond meal and mix until no lumps. 

5. Pour evenly into pan and arrange peaches in concentric circles on top of the batter.
6. Bake for about 40 - 50 minutes or until browned and set. 

7. Let cool and remove from pan. Dust with icing sugar or top with ice cream and serve.

Peaches were a pain in the butt to peel. There's probably a better method (blanching?).. but I didn't bother since I already got my hands into it. And of course, after all that hard work, I got to reward myself a slice fresh a la mode!

Taste: 3 stars out of 5

Prominent honey taste with a bit of nuttiness. Not much peach flavor. Caramelized edges were best.

Texture: 2.5 stars out of 5

Dense, gritty, and moist near peach slices. Edges are drier and slightly crispy.

Mixed Berry Oat Streusel Bar

I can't believe berries are still in season in December, and are they juicier and sweeter than the ones in Summer?!! The Fatty's mom has been too kind to stock up berries for us each weekend. There's so much left over even after our weekend fix of acai bowl (which should be more accurately named as berries bowl now). Thank you for the generosity and thank you for longer berry season! 

Happy belated Thanksgiving.

These bars are fairly simple to make as with most of my bakes. The oatmeal almond butter mixture conveniently and strategically doubles as the base and as the streusel topping, killing two birds with one stone! The mixture firmly pressed into the pan creates a hearty and dense base for the lightly sweetened mixed berry filling to lay on. The streusel along with the sliced almonds on top brings the whole thing together with its crispiness and stunning visual. 

Mixed Berry Oat Streusel Bar

recipe adapted from Sally's Baking Addiction
makes one 8x8" pan or 9-12 bars

Mixed berry filling:
2 Tbsp (15g) cornstarch
2 Tbsp (30ml) warm water
2 cups (330g) mixed berries *I used a mix of blackberries, blueberries and raspberries
less than 1/4 cup (65g) pure maple syrup
1 Tbsp chia seeds 

Oatmeal base + streusel:
2 and 1/4 cup (180g) quick oats
1 teaspoon ground cinnamon
1 cup (250g) unsalted almond butter
1/6 cup (55g) pure maple syrup
1/4 cup (60ml) coconut oil, melted
1 large egg, beaten
1/2 cup (50g) sliced almonds

Bring berries and maple syrup to a boil.

What you need for the oatmeal base/streusel.

Mix everything together until evenly combined.

Mixture will be wet.

Reserve 1/2 cup from streusel.

The three layers before assembly.

Spread mixed berry filling on top of firmly pressed base.

Crumble streusel/sliced almonds and lightly press into filling.

Start by making the mixed berry filling first -
1. Mix cornstarch with warm water until cornstarch has dissolved and there are no clumps. Set aside.
2. Combine berries and maple syrup together in a small sauce pan over medium heat. Bring to a boil and stir well.
3. Remove from heat and stir in pre-mixed cornstarch and chia seeds.
4. Whisk until all clumps are gone and set aside to thicken and cool. 

For the base/streusel -
1. Preheat oven to 325F. Line a 8x8" baking pan. Set aside.
2. In a large bowl, combine quick oats, cinnamon, almond butter, maple syrup, coconut oil, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined.
3. Reserve 1/2 cup of oat mixture. Firmly press remaining oat mixture into prepared baking pan.
4. Spread mixed berry filling on top.
5. To the reserved 1/2 cup oat mixture, add sliced almonds. Crumble and light press down into berry filling.
6. Bake for 25-30 minutes.
7. Allow to cool completely before cutting. 

*Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.
*Make ahead tip: Squares freeze well up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

There's no refined sugar and no butter in these bars, however, be warned that there's a good amount of almond butter along with coconut oil added to bind the oat mixture together. This brings each bar with about 21g/1.5Tbsp of almond butter to a calorie count of 310 and 32% daily value for fat! Although all ingredients used are wholesome and "good" for you, I highly suggest limiting to 1 bar per day.

If making these again, I would decrease the amount of almond butter and coconut oil added and try substituting with pureed dates. The making of these reminded me of my granola bars. 

Taste: 4 stars out of 5
Lightly sweetened and lovely tart berry filling. Oat mixture is rich and indulgent tasting.
Texture: 3.5 stars out of 5
Oat base is a dense, slightly chewy, and moist/a bit oily. Streusel could be more crispy/hard.