This cookie just melts in your mouth! The most delicious walnut cookies!
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Very tasty, tender, crumbly cookies with walnuts! Simple and quick recipe, I recommend it to everyone!
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Servings: 20 pieces.
Ingredients:
- 70 grams of walnuts
- 120 grams of butter (8 tablespoons)
- 1/5 teaspoon salt
- 50 grams of powdered sugar (1/3 cup)
- 1/2 teaspoon vanilla extract
- 180 grams of flour (1 cup)
Additionally:
- 50 grams of powdered sugar (1/3 cup)
Bake in preheated 350°F (180°C) oven / 18 minutes.
Bon appetit!
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#zuhausekochen #cooking at home #cookies
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen.Nur wenige Leute kochen Kuchen so!
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen. Nur wenige Leute kochen Kuchen so!
Ein köstlicher und zarter Kuchen, der auf der Zunge zergeht, meine Großmutter liebt es, dieses Gericht zu machen. Die ganze Familie wird von diesem Kuchenrezept begeistert sein. Leckerer Kuchen. Jetzt werde ich diesen Kuchen sehr oft machen. Versuchen Sie es auch. Kochen Sie mit Liebe!Jeder wird einen köstlichen Kuchen mit Orangenschale und zartem Pudding mögen!
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Rezept in Tassen ????
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????Danke fürs Zuschauen, Liken und Kommentieren!
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Für eine 20 cm (8 '') ,Kuchenform alle Zutaten mit 1,23 multiplizieren
Für eine 22 cm (9 '') ,Kuchenform alle Zutaten mit 1,49 multiplizieren
Für eine 24 cm (10 '') ,Kuchenform alle Zutaten mit 1,78 multiplizieren
Für eine 26 cm (10,5 '') ,Kuchenform alle Zutaten mit 2,09 multiplizieren
Für eine 28 cm (11 '') ,Kuchenform alle Zutaten mit 2,42 multiplizieren
Für eine 30 cm (12 '') ,Kuchenform alle Zutaten mit 2,78 multiplizieren
#lecker_mit_Ann#rezept#Kuchen
Homemade Madeleines Recipe - Laura Vitale - Laura in the Kitchen Episode 355
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
Greek Walnut Cake (Egg-Free, Dairy-Free) Vegan & Perfect for Lent!
Print this recipe here:
Ingredients
The Dry Ingredients:
3 cups (400g) all-purpose flour
2 tablespoons baking powder
zest of an orange
2 teaspoons ground cinnamon
1 cup (160g) ground walnuts
The Wet Ingredients:
1 and 1/3 cup (330ml) light olive oil
Flax egg: 4 tablespoons ground flax seeds plus 1/2 cup (125 ml) water
1 and 1/3 cup orange juice
1 cup (220g) granulated sugar
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
Garnish:
confectioner's sugar
Sweetened shredded coconut
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the flax egg by combining the flax seeds and water in a small bowl. Set aside.
Combine the dry ingredients in a mixing bowl and whisk together. Zest the orange prior to juicing.
In a large mixing bowl, combine the oil, sugar, vanilla extract, flax egg, and whisk together.
Add the baking soda to the orange juice and mix. It will rise so, do this over the wet ingredients. Add to the bowl and whisk together.
Add the dry ingredients in a few batches and whisk until just combined.
If the batter is too thick, add a quarter cup of water.
Grease a 9 by 13-inch baking pan with olive oil and transfer the batter to the prepared pan.
Bake on the center rack for about 35 minutes or until springy to the touch. A toothpick inserted in the center of the cake should come out clean.
Cool completely and dust with confectioner's sugar.
Serve with Greek coffee. Kali Orexi!
Notes
A can (425g) of pure pumpkin puree can be used as an egg substitute in place of the flax-egg.
Store the cake in an air-tight container or covered tightly in plastic wrap so taht it does not become dry.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Walnut Biscotti made with Olive Oil
Get this recipe and many more on my website: dimitrasdishes.com
Makes 20-22
The Wet Ingredients:
• 1 cup (250 ml) light olive oil
• ¼ cup (60 ml) orange juice
• 1 and ¼ cup (130 g) granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
The Dry Ingredients:
• 3 and ¼ cups (460 g) all-purpose flour
• 1 cup (125 g) chopped walnuts
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• Optional: ¼ cup sesame seeds
Preheat the oven to 375 °F, 190 °C.
Combine all of the dry ingredients in a large bowl and whisk well together.
In the bowl of a tabletop mixer combine all of the wet ingredients together and beat on low speed until incorporated.
Add the dry ingredients and beat until combined.
Transfer the biscotti dough onto a surface dusted with flour and cut into 2 equal portions.
Form each portion into a 12-inch-long and half-inch thick log and place both logs onto baking trays lined with parchment paper.
Bake in the center rack of the oven for 30 minutes or until firm to the touch.
Remove from oven and cool for 10 minutes.
Cut approximately 1-inch thick slices using a serrated knife. Place the biscotti slices back onto the baking tray lined with parchment paper.
Reduce the heat to 300 °F, 150°C and bake the biscotti an additional 15-20 minutes or until dry and golden.
Set aside to cool completely, then store in an airtight container.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!