Madeleines

Makes 12 scalloped shaped pareve cookies. 

These cookies are quick and easy to prepare, and they are delicious. In this recipe I use Earth Balance, which is a good substitute for margarine. I am grateful to my friend Claudine for sharing this recipe with me.

INGREDIENTS:

• ½ cup all- purpose flour

• ½ cup scant measure light brown sugar

• Zest of 1 lemon

• 2 large eggs, at room temperature, whisked

• 1/3 cup Earth Balance, melted, cooled, plus some, not melted, for greasing the pan

PREPARATION:

1. Preheat the oven to 350F.

2. Grease the madeleine form. 

3. In a medium bowl combine the flour, sugar and lemon zest. Add the eggs, melted Earth Balance and whisk until thoroughly combined.    

4. Spoon or pour the batter evenly into the molds and bake for about 13 minutes. The top should be set to the touch.

5. Let cool on a wire rack for 5 minutes before unmolding. Unmold and continue to cool. 

NOTE:

I store the madeleines in the refrigerator in an airtight container with wax paper between the layers. They also freeze very well.   

Pecan Date Meringues

Makes about 4 dozen. 

These meringues are bite sized, gluten free, a bit chewy and easy to make.

INGREDIENTS:

•  ½ cup pecans, 2 ounces

•  1 cup, 5 ounces natural pitted dates, chilled

• 3 tablespoons super fine blanched almond flour

• 2 large egg whites, at room temperature

• ½ cup scant measure sugar

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large baking sheet with parchment paper. 

3. Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.  

4. Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.  

5. Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.

6. Bake the cookies for about 25 minutes. They should turn beige.  

7. Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.  

NOTE:

I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.  

Cocoa Cookies

Makes about 2 dozen. 

These cookies are irresistible and truly easy.

INGREDIENTS:

• ½ cup unbleached all -purpose flour

• 1/3 cup light brown sugar

• ¼ cup unsweetened imported cocoa powder

• ¼ teaspoon baking powder

• 2 tablespoons extra-virgin olive oil  

• ½ cup semi sweet mini  chocolate chips

• 1 large egg, lightly beaten

• ½ teaspoon vanilla extract 

• ¼ cup confectioner’s sugar, for dusting

PREPARATION:

1. Preheat the oven to 350F.

2. Line a cookie sheet with parchment paper. 

3. In a medium bowl combine the flour, brown sugar, cocoa powder and baking powder using a wooden spoon.   Add the olive oil, chocolate chips, egg and vanilla and continue combining with the spoon until a soft dough is formed.  

4. Place the confectioner’s sugar on a sheet of wax paper. 

5. Take 1 flat teaspoon of the dough and form it into a ball (the ball need not be smooth).   

6. Roll the balls in the sugar and place them, a little apart, on the baking sheet.

7. Bake for 15 minutes. The cookies will crack a bit.  

8. Transfer to a rack to cool.

9. I store the cookies in the refrigerator or freezer in an air-tight container with wax paper between the layers.

Pistachio Cookies

Makes about 4 dozen cookies.

These cookies keep very well stored in a container, refrigerated. If you are running out of time you can just make the balls without placing the pistachio in the center. They are ideal for Passover and are gluten free.  

INGREDIENTS:

• 8 ounces pistachios, plus 1 ounce for decoration, toasted

• ½ teaspoon vanilla extract

• Lemon zest from one lemon

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• ¼ cup confectioner’s sugar

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 12x18 baking sheet with parchment paper.

3. In a food processor fitted with the steel blade, chop 8 ounces of the pistachios finely. Transfer to a bowl. Add vanilla extract and lemon zest.  Whisk the egg whites with the sugar and add to the nuts. Combine very well with a wooden spoon. The dough will be soft and a bit sticky.

4. Spread the confectioner sugar on a plate.

5. Form flat teaspoons of the nut mixture into balls. It is best to have wet hands and rinse them as needed. Then roll them in the sugar to coat well. Place on the cookie sheet and gently press a pistachio in the center of each cookie.

6. Bake for about 18 minutes, until the underside is lightly golden.

7. Cool on a wire rack.

Chocolate Almond Biscotti

Makes about 5 dozen. 

Biscotti in Italian means “twice baked” – once in a log form, then sliced and then baked again to make them crisp (which makes the biscotti wonderful for dipping into tea, espresso, or sweet dessert wine). These biscotti are more like cookies since I do not bake them for long. They keep very well refrigerated in an air-tight container with wax paper in between the layers.  

INGREDIENTS:

• 1 cup blanched almonds, 5 ounces

• 2 cups unbleached all-purpose flour

• 3/4 cup sugar

• 1 teaspoon baking powder

• ½ cup unsweetened imported cocoa powder

• ½ cup semi-sweet chocolate chips

• 3 large eggs, at room temperature, well beaten with a fork

• 1/3 cup vegetable oil

PREPARATION:

1. Preheat oven to 350.

2. Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden. Cool. (See Note)  

3. Line an 18x13 inch cookie sheet with parchment paper.  

4. In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a wooden spoon until the dough is formed and the ingredients are combined.   

5. Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.

6. Divide dough into 4 equal pieces.   

7. Roll each piece of dough into smooth 7x1 inches logs.  Lightly flatten the tops of the logs and square the ends, place on the cookie sheet. Bake for 25 minutes, until the tops are firm to the touch.    

8. Remove from the oven and transfer to a cutting board. While still warm, cut into ½ inch slices using a serrated bread knife. Do it carefully, some may crumble.      

9. Arrange the biscotti on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes (if you like them very crisp, bake them for 15 minutes on each side). Cool on a wire rack.

NOTE:

If you own a toaster oven you may prefer to toast the almonds in it.