Pecan Cookies

Makes about 4 dozen small balls. 

These bite size cookies melt in your mouth. They also keep well refrigerated or frozen.

INGREDIENTS:

• ¾ cup pecans, toasted

• 1¼ cups unbleached all -purpose flour

• ½ teaspoon baking powder

• 8 tablespoons unsalted butter, at room temperature cut into small pieces

• ¼ cup confectioner’s sugar, plus ¼ cup for dusting the cookies

• 1 large egg yolk, at room temperature

• 1 tablespoon cognac or brandy

• 1 teaspoon vanilla extract

PREPARATION:

1. Preheat the oven to 350F.

2. Line an 18 x 13 baking sheet with parchment paper. 

3. Pulse the pecans in a food processor fitted with the steel blade until they resemble coarse breadcrumbs. Transfer to a medium bowl and combine with the flour and baking powder. 

4. In an electric mixer using a balloon attachment, whisk the butter, at medium speed, gradually adding the sugar until fluffy, about 5 minutes. From time to time scrape the sides of the bowl Add the yolk, cognac/ brandy and vanilla extract.    

5. Gradually add the pecan/ flour mixture and beat, at low speed, until the dough begins to come together. Cover the dough with plastic wrap and refrigerate for an hour.  

6. Shape flat teaspoons of dough into rough balls and place on the cookie sheet.  

7. Bake for about 20 minutes; the tops should feel firm to the touch.  Let cool slightly.  

8. Spread the sugar on a sheet of wax paper and roll the cookies in the sugar.

9. Cool on a wire rack.  

10. When completely cool, refrigerate the cookies in an air-tight container with wax paper in between the layers. If there is any leftover sugar, just sprinkle it over the cookies.  They will keep fresh for a few weeks. 

Apple Crumble

CRUMBLE INGREDIENTS:

• ¼ cup extra-virgin olive oil, plus extra for greasing the pan

• ½ cup unbleached all- purpose flour

• 1/3 cup light brown sugar

• 1 cup pecans or walnuts, toasted

• 1 cup old fashioned oats

FILLING INGREDIENTS:

• 3 medium Greening apples

• ¼ cup light brown sugar

• 2 tablespoons cognac

PREPARATION:

1. Grease a 10 x 1½ flan dish, or six ½ cup ramekins with olive oil. I place the ramekins on a cookie sheet to make it easier to handle when hot.    

2. Preheat the oven to 375F. 

3. Place the flour, sugar and pecans/walnuts in a food processor fitted with the steel blade and pulse until the nuts are very coarsely chopped. Through the feed tube pour the olive oil and pulse until the mixture is very coarse.  

4. Transfer to a bowl and combine with the oats (this can be done even the day before you bake the crumble). 

5. Peel, core and cut apples into small cubes. Place the fruit in a bowl and toss with the sugar and cognac. 

6. Spread the apples in the dish or among the ramekins and sprinkle with the crumble.   

7. Bake for about 45 minutes, the topping should be light brown. 

8. Serve warm. It is easy to reheat if need be.    

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.

Almond Cake

Makes 16, 2-inch squares.  

Simple to make, rich in almond flavor, this dessert is delicious served as a snack or with tea. I like to cut the cake into almost bite size squares, but that’s my preference. The whole preparation is done in a food processor.

INGREDIENTS:

• 1½ cups plus 1/3 cup sliced, blanched almonds, toasted (See Note)

• ¾ cup all-purpose flour

• ¼ teaspoon baking powder

• 1/8 teaspoon baking soda

• 4 large eggs, at room temperature

• ¾ cups plus 2 tablespoons sugar

• Zest of 2 lemons

• ¾ teaspoon almond extract

• ½ cup extra -virgin olive oil

PREPARATION:

1. Line with parchment paper a 9 inch square baking pan, making sure that the paper extends a little over the rim.  

2. Preheat the oven to 300F. 

3. In a small bowl combine 1/3 cup sliced almonds with 2 tablespoons sugar and zest of 1 lemon.

4. This will be the TOPPING.  

5. Place 1½ cups almonds, flour, baking powder and baking soda in a food processor fitted with the steel blade and pulse until the almonds are finely ground. Transfer to a bowl.  

6. Place the eggs, ¾ cup sugar, the rest of the lemon zest and almond extract into the food processor and pulse until the mixture is light and frothy.  

7. With the processor running, slowly add the oil through the feed tube until thoroughly combined. Add the almond mixture and pulse to combine. 

8. Pour the mixture into the pan and sprinkle with the topping. 

9. Bake 45- 50 minutes or until a cake tester inserted in the center comes out clean. Place on a wire rack to cool.

NOTE:

I toast the almonds in a 350F preheated oven on a cookie sheet for about 10 minutes or until lightly golden. 

Flourless Hazelnut Cake

Makes 12 servings. 

A light tea cake which I like to serve with a raspberry sauce and fresh raspberries, this dessert is moist and has a bit of texture. It keeps fresh for many days refrigerated. Be gentle when you slice it, the hazelnuts make it difficult to cut. Keep this cake in mind for Passover.

INGREDIENTS FOR CAKE:

• ¾ pound hazelnuts, toasted (See Note)

• 1 tablespoon unsalted margarine

• 2 tablespoons potato flour

• 6 large eggs, at room temperature (See Note)

• ¾ cup sugar

• Zest of one lemon

• ¼ cup lemon juice, about 1 large lemon

• Confectioner’s sugar for dusting the cake

INGREDIENTS FOR RASPBERRY SAUCE:

• One 12 ounce package unsweetened frozen raspberries, thawed

• 3 tablespoons confectioner’s sugar

PREPARATION FOR CAKE:

1. Preheat the oven to 350F 

2. Chop the hazelnuts semi- coarsely, in 2 batches, in a food processor fitted with the steel blade. 

3. Grease a 10x2 ½ inch spring form pan with margarine and dust with potato flour. Invert pan and shake off excess. 

4. Beat egg yolks in an electric mixer at medium speed, adding sugar gradually until pale and thick, about 5 minutes.

5. Lower the speed and add the lemon zest and lemon juice, beating until combined.  

6. Beat egg whites at high speed until stiff. 

7. With a large rubber spatula, fold half of the nuts and a quarter of the whites into the yolks.  Repeat with the rest of the nuts and another quarter of the whites.

8. Now reverse the process, pouring batter over the whites. Gradually fold the two mixtures together, making a motion like a figure eight, until all the whites have disappeared. Pour batter into pan distributing the batter evenly and smooth the top, if needed.  

9. Bake in the center of the oven for about 45 minutes. It’s ready when you insert a tester into the center and it comes out dry.  

10. Cool on a wire rack. The cake may drop a bit.

11. Release the sides with a metal spatula and remove the rim. Loosen the bottom as well

12. Invert onto a platter.  If the bottom is not attractive invert it again. Dust with confectioner’s sugar. 

PREPARATION FOR RASPBERRY SAUCE:

1. Puree the raspberries in a blender until smooth.

2. Strain through a medium-mesh sieve. Push the solids through the sieve with the back of a wooden spoon to obtain as much puree as possible. Be sure to scrape the underside of the sieve.

3. Discard the pulp left in the sieve.

4. Season to taste with sugar.

NOTE:

To roast the hazelnuts spread in a single layer on a cookie sheet and place  in a preheated 350F oven for about 15 minutes. Rub in a dish towel to remove the skin (some skin will remain). 

I separate the eggs when they are cold. This prevents the yolks from breaking. Then leave them to warm a bit at room temperature.