If baking is Love made edible, then these Viennese whirls are my billet-doux to St. Valentine, himself – layers of homemade raspberry-rose jam and vanilla buttercream sandwiched between delicate melt-in-your-mouth Viennese cookies. Will you be mine, Valentine?
7 oz. confectioner’s sugar, sifted plus more for dusting
½ teaspoon vanilla extract
Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat and add rose water. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
Make Buttercream: Beat the butter, confectioner’s sugar and vanilla until fluffy and smooth. Spoon into a piping bag fitted with a medium star nozzle.
Assemble: Spoon a layer of jam onto the flat side of 12 of the cookies and place jam-side up on a cooling rack. Pipe an equal thickness of buttercream over the jam and sandwich with the remaining cookies. Dust with confectioner’s sugar. Share the love.
When someone learns I’m a chef and food blogger, one of the first questions is usually, “What is your specialty?” I’m never quite sure how to respond – Everything edible?
If I’m honest, I should respond that I’m really, really skilled at whipping up a batch of cookies somewhere around midnight because, well, it amounts to the almost nightly use of my oven. One bowl, a handful of ingredients, a sheet pan and, viola, late night sweet treats – to the detriment of my waistline.
Take, for example, these Lemon Verbena Shortbread cookies, last night’s recent addition to my “Cookies at Midnight” series.
Crunchy Cranberry Almond Biscotti stuffed and baked with cranberry jam and buttery almond crème – ummm…yes, please! I borrowed this idea from Dominique Ansel’s recipe in Food and Wine and used ingredients I already had on hand from earlier bakes of these Biscotti and Bakewell Mini Tarts – combining the best of both worlds into a very special holiday cookie, indeed!
6 oz. smooth cranberry or smooth tart cherry jam (push through a sieve if needed to ensure jam is smooth)
Heat oven to 350 degrees F. Parchment and spray a sheet pan. Stir dried cranberries and slivered almonds into dough. Divide dough into two rolls about 14” long. Place rolls 4” apart on sheet pan. Flatten each roll to about 3” wide so each log should be about 3” x 14”. Bake for 20-25 minutes until tops are set and logs are light golden brown. Cool for 10 minutes.
Meanwhile, whisk together unsalted butter, confectioner’s sugar, egg, almond flour and cornstarch. Transfer almond crème to a pastry bag fitting with a small tip. Set aside. Transfer jam to a separate pastry bag fitted with a small tip. If you don’t have pastry bags, use zip-lock bags and cut a small hole in one tip of the bag.
Using a serrated knife, carefully cut each log crosswise thinly into ¼” slices. Arrange half of the slices on a sheet pan. Cover the slices with a thin line of almond crème and drizzle crème with cranberry jam. Place the other half of the slices on top and press down slightly to ensure filling is even within the cookies. Bake 8-10 minutes, turn over and bake another 5 minutes. Cool completely.
Christmas in London! Such a brilliant notion. Those powder-dusted cobbled lane pics in my Instagram feed seduced me. Granted, we have just a week to plan, yet our passports are current, we know where we want to go, what we want to do – and we’re both quite experienced travelers. All we really need is a London hotel and a cheap, last minute flight. But, alas, there’s the rub – nothing less than $1800 per person, even with a layover. Sigh, Christmas in London – again, not this year.
I console myself, as I decorate the tree, with these British-inspired confections – bite-sized Cranberry Bakewell Tarts. At least my taste buds can travel there.
3 Tablespoons smooth cranberry sauce or cranberry jelly
1/3 cup confectioner’s sugar
1 Tablespoon water
16 sliced almonds, toasted
Preheat oven to 350 degrees F. Grease 16 mini muffin cups. Make crust by beating together 6 Tablespoons butter and sugar. Add vanilla, flour and salt and combine until fully blended. Divide dough into 16 equal pieces, pressing dough along bottom and up sides of each muffin cup. Bake for 10-12 minutes or until just beginning to brown. If crust rises too much after baking, gently press back down into cups.
While crusts are baking, make frangipane by whisking together 4 Tablespoons butter, confectioner’s sugar, egg, almond flour and cornstarch. Spoon frangipane into a piping bag with a ¼ to ½” tip.
Dollop about ½ teaspoon of cranberry sauce in the bottom of each cup. Pipe frangipane over cranberry sauce, covering sauce completely. Bake tarts for an additional 20-25 minutes until tops are puffed and slightly golden brown. Cool completely
To make glaze, mix 1/3 cup confectioner’s sugar with water. Drizzle over cooled tarts. Garnish each with a sliced almond.
I’m attending a neighborhood cookie exchange tonight. I’m feeling a bit anxious – after my cookie baking failurefalse start last week, I’m hesitant to test new recipes out on the group. “Hi, nice to meet you. I’m the baker who can’t make a cookie.” I’ve decided, instead, to pull out a classic – chocolate dipped biscotti. I originally created this recipe in 2010 for a vin santo dessert pairing at the steakhouse. The original recipe created about 144 cookies. I’ve paired it down to about 6 dozen. What I love about this recipe is how easy it is to divide the dough, add various ingredients and create unique flavor combinations with a minimum of fuss.
This is a basic biscotti recipe. I’ve listed a few mix-in flavor options below, but flavor combinations are limited only by your imagination.
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups sugar
8 oz. butter, softened (2 sticks)
2 teaspoons vanilla extract
Heat oven to 350 degrees F. Line two sheet pans with parchment and spray with cooking spray. Stir together flour, baking powder and salt. In the bowl of an electric mixer, beat sugar and butter until fluffy. Beat in eggs, one at a time, and add vanilla extract. Mix in flour mixture until just combined. Divide dough into two equal amounts and add ingredients below (or make your own combination of mix-ins).
Divide each flavor into two rolls about 14” long (You should have four 14” rolls). Place rolls 4” apart on sheet pans. Flatten each roll to about 3” wide so each log should be about 3” x 14”. Bake for 20-25 minutes until tops are set and logs are light golden brown. Cool logs for 10 minutes. With a serrated knife, carefully cut each log crosswise into ½” – ¾” slices. Lay slices flat on sheet pans and bake 8-10 minutes until biscotti feel dry to the touch. Turn over and bake another 5 minutes. Cool completely.
Warm chocolate chips in the microwave 60-90 seconds, stirring every 30 seconds until chocolate is smooth. Dip the tip of each cooled biscotti in chocolate and set aside until chocolate is set.
– ⅓ cup chopped almonds
– zest from one orange
– substitute 1 teaspoon almond extract for 1 of the teaspoons of vanilla
– 1 cup milk chocolate chips (for dipping) Cherry Walnut
– ⅓ cup dried cherries, chopped
– ⅓ cup candied walnuts, chopped
– 1 cup dark chocolate chips (for dipping) Apricot Pistachio
– ⅓ cup dried apricots, chopped
– ⅓ cup pistachios, chopped
– 1 cup white chocolate chips (for dipping)