Tuesday, March 13, 2012
Taken from the website: www.cookingtheitalianway.com
Finally, I've attempted to make this biscuits ! I've always like almonds and these are fat free also. You can place a glaze cherry on top of each biscuit instead of an almond.
Makes approx 25 biscuits.
2 egg whites
125g almond meal
1 cup caster sugar
¼ cup sifted plain flour
Whole almonds for decoration
Heat oven to 180C
Place all ingredients in the bowl of an electric mixer and beat together for
Allow mixture to rest for another 5 minutes.
Place the mixture into a piping bag fitted with a wide nozzle.
Pipe small mounds onto trays lined with baking paper and place an
almond or cherry in the centre of each biscuit.
Bake for 12-15 minutes or until lightly browned.
Remove from oven and cool slightly before placing on racks.
The picture does not do justice to this cake but for all those gluten-free people - a lovely moist cake to enjoy with a cuppa.
2 large oranges
250 grams sugar
250grams ground almonds
1 teaspoon baking powder
Boil the oranges whole with skin in water for 1 ½ hours. Drain off the water and blen the oranges in food processor, remember to remove any pips. Add all the remaining ingredients and thoroughly mix with the orange pulp.
Bake in preheated oven in 23 cm spring form tin (greased & lined), 200oC for 1 hour.
Remove from oven and let sit on the bench for 5 minutes before removing onto wire rack to cool
Serve with chocolate sauce (optional):
200g Dark Chocolate
2 tablespoons Gran Mariner Liquor
On a gentle heat in a saucepan melt chocolate and cream together, add Gran Mariner and mix. Serve warm on top of cake.
Instead of serving this cake with Dark Chocolate Sauce, you can drizzle the cake with this orange syrup as follows:
(taken from http://www.kidspot.com.au/best-recipes/Cakes-&-Baking+20/Flourless-orange-cake-recipe+1604.htm?gclid=CNbilqaMxa8CFWZMpgodsmtSag)
1 cup caster sugar
½ cup freshly squeezed orange juice (I used 2 small oranges)
½ cup water
Method Combine sugar, juice and water in a small saucepan, stir over a low heat until sugar dissolves, then increase heat to medium and boil (don’t stir!) for 10-15 minutes until syrupy. Allow to cool down to warm. When the cake comes out of the oven wait 10mins and then poke holes using a skewer. Pour the syrup all around the cake allowing it to soak up the syrup. Allow the cake to cool in its tin before removing to a serving platter. You might find that you don't need to use all of the syrup.
Thursday, March 1, 2012
I made this for a special treat with a cuppa with friends. They tasted devine.
180g butter, softened, chopped
¼ cup caster sugar
½ teas vanilla essence
1 ¾ cups plain flour
¼ almond meal
4 tab strawberry jam
120g dark chocolate
Preheat oven at 180oC. Cream butter and sugar until well combined. Add vanilla and cream again. Fold in sifted flour and almond meal. Fill in fluted piping tube and pipe straight lengths about 6 cm long onto lined baking tray.
Bake at 180oC for 15 – 20 minutes until slightly browned. Cool on wire rack.
Sandwich two biscuits together with a little jam.
Melt chocolate and copha on top of double boiler. Once biscuits have been sandwiched together, dip one end into the chocolate. Allow to set completely before storing in an airtight container.
Here is a lovely cookie to have with tea or coffee. Perfect for when friends drop by. This recipe has been posted before, but I just had to include it again.
(Inspired by the recipe from The Australian Women’s Weekly “Home Baked” page 109)
185g butter, softened, chopped
1 teas vanilla extract
¾ cup (165g) caster sugar
2 egg yolks
½ cup (60g) almond meal
1 ½ cups (225g) plain flour
½ teas baking powder
4 tab strawberry jam, approx
1. Preheat oven to 180oC.
2. Beat butter, extract, sugar and egg yolks in medium bowl with electric mixer until just combined.
3. Stir in almond meal, flour and baking powder; mix well. Roll tablespoons (25g) of mixture into balls, place about 5 cm apart on lined baking tray.
4. Flatten slightly with your hands. Press a hollow into each ball about 1 cm deep and 1.5cm wide using the handle of a lightly floured wooden spoon.
5. Carefully spoon a little strawberry jam into the hole.
6. Bake in oven 180oC for 15 minutes or until slightly browned. Cool on trays.