Category: Preparation recipe step by step

Polenta pan with corn flour – Gordon Ramsay’s version

Polenta pan with corn flour


The Pan polenta with corn flour or Amor polenta it is a very particular, albeit simple, typical dessert, prepared not only with wheat flour, but also with corn flour. It is soft and compact, with a typically bitter taste given by the amaretto liqueur.

This dessert is part of the Lombard culinary tradition, but it is also famous in Umbria, where the well-known pastry chef Pazzaglia, in times of war and hardship, found himself inventing a cake with corn flour. The only one that was found in abundance.

The Polenta pan with corn flour it is a simple and very greedy dessert, perfect to be enjoyed for a snack or breakfast but also as a dessert for after dinner. Rich and fragrant, it has the characteristic of having a shape with particular grooves.

If you don't have this typical mold, you can still cook it in a classic loaf pan. Or buy it conveniently on Amazon.

Let's see immediately how to prepare this delicious dessert.

Polenta pan with corn flour

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the original step-by-step recipe of Linzer cookies – Gordon Ramsay’s version

Linzer cookies


THE Linzer biscuits also called Linzer Cookies or Linzer augen ; they are gods delicious sweets from Austrian origin also famous in South Tyrol; that are prepared in the Christmas time! This is the mini version And faster of the classic Linzer Torte! In fact, they are realized with the same shortcrust pastry with hazelnuts, powder of cinnamon And cloves; from which gods are derived Biscuits, the half of which is pierced in the center. Once baked in the oven, they come stuffed with raspberry jam o currants or cranberries; then coupled and finally sprinkled with powdered sugar! Imagine them very fragrant, from rustic flavor intense and so much crumbly to melt in the mouth! Simply poetry for the taste buds!

Linzer cookies

Like any traditional recipe they exist different versions, in this case I give you the Original recipe of the Linzer Cookies from my manual of foreign sweets!

It's about a very easy preparation! L'dough you can also do it by hand ; using both the hazelnut flour is there almond flour! The secret for a perfect result is the rest in the fridge! I recommend the base must be very cold; then roll it out and carve your Austrian biscuits of the shape you like best! And only once they are completely cold, you can proceed to stuff them!

THE Linzer Cookies, just like Gingerbreads and Christmas Cookies, yes they keep a lot! and in addition to being perfect for snacks, breakfasts, buffets, they are also ideal for give as a gift for Christmas and not only!

Linzer biscuits recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 60 finished cookies

  • 300 grams of flour '00
  • 300 gr of whole hazelnuts to be pulverized or hazelnut flour (or almond flour)
  • 130 grams of brown sugar
  • 100 grams of powdered sugar
  • 260 gr of butter
  • 1 egg
  • 1 yolk
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • grated zest of 1 lemon
  • vanilla
  • 350 gr of currant jam, or raspberry or cranberry
  • 2 tablespoons of sliced ​​almonds (for garnish)
  • raspberry, currant or cranberry jam

Method

How to make Linzer cookies

First of all pulverize the hazelnuts with a mixer together with the sugars, vanilla, cinnamon, cloves and lemon peel.

Then add the flour, mix well, finally the cold butter in pieces and the eggs. Give a mixer a few seconds until you get a dough.

Attention will be soft, do not worry it is just like that! Compact it as you can.

Finally form a ball, wrap it in cling film and place it in the fridge for 2 hours.

After the indicated time, sprinkle a work surface very well with 00 flour and with a floured rolling pin roll out a sheet 3 – 4 mm thick. Remember that the biscuits will then be coupled so do not make them too double.

Make sure the base is cold and comes off the counter. Cut some circles and in the middle cut the center.

Finally place them as you make them in a baking tray lined with parchment paper:

Linzer cookies

Put the trays in the fridge then cook at 180 ° for about 12 minutes until golden brown, be careful when you take them out of the oven as they are very delicate.

Let them cool for 2 hours then stuff the non-pierced bases with a teaspoon of raspberry jam.

Sprinkle the pierced parts with icing sugar:

how to stuff linzer cookies

then pair!

Yours are ready Linzer biscuits!

Linzer cookies

You can store at room temperature without filling for 2 months! once stuffed you can 2 days at room temperature, then better in the fridge.

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Soft cocoa muffins with white chocolate – Gordon Ramsay’s version

Soft cocoa muffins with white chocolate


The soft cocoa muffins with white chocolate are delicious single-portion sweets, excellent for both breakfast and snack.

Prepare with seed oil instead of butter and enriched with the drops of white chocolate, these muffins are soft and fragrant.

And moreover, they will delight your children who can enjoy them both at home with milk and take them to school for a snack.

I am very simple to prepare and they require no mastery. The important thing is to work the eggs well and for a long time with the sugar to incorporate air. In this way they will become very soft.

As an alternative to white chocolate chips you could garnish them with dark chocolate chips or with almond flakes or colored tails.

Let's see immediately how to prepare them.

To prepare soft cocoa muffins with white chocolate you will need the following equipment:

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