18 December 2012

Fine Difference

LONDON: There are always two possibilities when it comes to a sweet indulgence. Either you go for the traditional, heavy, rich, fantastic, delicious way or you choose the healthy variation of a lighter but also fine tasting recipe for your Christmas cookies. I recently bought myself the latest book by pastry chef Richard Bertinet, “Pastry”, published by Ebury and ever since I like the smell of vanilla, butter and almonds in my kitchen. I almost try to bake one recipe per day during the last week before Christmas. My kitchen is already filled with racks of delicious shortbreads, pear frangipani tarts and glazed apple puff pastry...

In the book a whole section is given to biscuits; the apricot tart and all the fruit tartelets are wonderful, and the savoury pies and open tarts (salt pastry) should be baked and eaten immediately.

But I would also like you to get an idea of one of my favorite almond cookies, which are sugarless, gluten and lactose free but full of superfood goodies. They are made in minutes and you can eat as many as you like without any regrets. The good thing is that everything you bake can be unique Chrismas presents for your friends and family and your kitchen should be the cosiest room in your house just before Christmas.


IRMA’S ALMOND COOKIES

You Need:

1 cup of spelt flour, 1 cup of fresh ground almonds, roast the almost slightly with a pinch of salt before graining, 1tsp of baking soda, a pinch of Himalaya salt, 1 cup of natural almond butter, 1/3 cup tahini, 1/2 cup of apple syrup, 1/3 cup of sunflower oil, 2 tsp vanilla extract, fresh grated lemon zest, about 20 whole roasted almonds for decoration.

How to bake them:

Mix all the dry ingredients together and add all the soft ones afterwards in one big mixing bowl. As mentioned above roast the almonds lightly in a frying pan, without any added oil before you grain them in a food processor. Mix everything well together with a folk or your hands and form round cookies. After placing all the cookies on a baking tray add the freshly grated lemon zest on top and decorate each cookie with a roasted almond. Bake for 15 Minutes in a 160 degree temperature maximum. The cookies should be light brown and of a fine sable texture. I store them in an open tin wrapped slightly in silk paper.

From top left to bottom right: All delicious pastry from Richard Bertinet’s latest cooking book Pastry, last bottom picture – my homemade almond cookies

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IRMA

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