Baklava Twist Cookies

Tags

backlava, butter cookies, Cookie, rose water, soft cookies, twist cookies, ماء الورد, بسكويت مجدل, بسكويت الزبده, بسكويت بحشوة البقلاوه

Experience the Levant’s taste with this melt in your mouth butter cookies topped with baklava pistachio nut filling.

As schools started yesterday, my schedule already being full to the top. I can’t feel the time when it quickly passing by between the kids, school, and home. I guess this is everybodies problem these days, everyone seems in a hurry to catch up with his own piled stuffs to do.

The great advantage about cookies is that most of them can be made in advance, so they always be ready for any upcoming occasion whenever you’re busy which leaves you time to do other stuffs or if you just settle down to end your working day with sweet treat and an afternoon cup of coffee or a relaxing cup of tea.

Baklava Twist Cookies

• 1 cup (8ounces) butter, softened
• 1/3 cup superfine sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1/4 cup corn starch
• 2 teaspoon rosewater

Nut Topping

• 2/3 cup roasted unsalted shelled pistachios, chopped finely
• 2 tablespoons honey
• 3 teaspoon rosewater

1- make nut topping, combine all ingredients together in small bowl, set aside.
2- beat butter, sugar, and extract in small bowl with electric mixer until smooth. Transfer mixer to large bowl, stir in sifted flour and corn starch in two batches. Stir in rosewater.
3- wrap the dough with plastic wrap and refrigerate for 1-2 hours.

4- preheat oven to 350 f. Roll rounded tablespoon of mixer into balls, roll each ball into 4 inch log. Twist each log into a loop, overlapping one end into the other. Place twists about 1 inch apart on oven tray.
5- top each twist with 1/2 teaspoon nut topping.
6- bake twists about 10 minutes, cool on trays. Store in air tight container.

بسكويت مجدل بحشوة البقلاوه
١ كوب زبده لينه
١/٣ كوب سكر ناعم
١ م ص فانيلا
١ ٣/٤ كوب طحين متعدد الاستعمال
١/٤ كوب كورن فلور( نشا)
٢ م ص ماء ورد

مقادير حشوة الوجه

٢/٣ كوب فستق حلبي نيء غير مملح محمص ومطحون وسط
٢ م ك عسل
٣ م ك ماء ورد

نخلط مقادير الحشوة مع بعض
نخفق الزبده والسكر ونضيف الفانيلا
بالتدريج نضيف الطحين والنشا الى الخليط ثم نضيف ماء الورد
نغلف العجينه ونتركها ترتاح بتلتلاجه من ١-٢ س
نقسم العجينه الى كرات بحجم ملعقه كبيره ونشكل كل كره الى اسطوانه بطول ٤ انش
نلف طرف الى الاخر بحيث يكون كل طرف فوق الاخر
نصفها بصينيه ١ انش بين كل واحده
نضع مقدار ١/٢ م ص من الحشوه فوق كل حبه من البسكويت ونخبزها بفرن محمى مسبقا على ٣٥٠ ف لمدة ١/٠ د

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Almond Crescent Cookies

Tags

almond meal, butter cookies, Celebration cookies, Cookie, cookies, eid celebration cookies, how to make almond meal, Orange blossom water, refrigerator cookies, sugar cookies, sweets, tea time, ماء الزهر, بسكويت, بسكويت الزبده, حلويات العيد, طحين اللوز

A powder sugar-coated butter cookies loaded with nutty roasted almond made for special occasions.

Cookies are the one sweet treat that no one can pass up. Because they’re small, and easy to eat on the go, they’re the perfect snack anytime your sweet tooth starts nagging for a quick fix.
A classic holiday favorites, very easy to make, popular through out the world during celebrations. These crescents also make a welcome gift, just wrap and zip it in a decorative tin.

Very light and tasty cookies, combine between luxury creamy butter taste and nutty roasted almonds, scented perfectly with orange blossom water then decorated with copious amounts of confectioner sugar. Butter is essential to the exquisite texture and flavor, use good quality butter for better taste. For the crunch part, I used a home made almond meal, which adds more crunch than using the store bought one. The dough is refrigerated before it’s worked by hands into familiar half moon shapes.

How to make your own almond meal:
Almond meal is also called almond flour, which is just very finely ground almonds. It can be found at natural food stores and many supermarkets, it ‘s very expensive. You can make your own batch, but because it’s chopped not ground, the texture will be a bit rougher than almond flour and the cookies will have more rustic crunch.
to easily peel the almond: put it in small sauce pan, cover it with water and let boil. Once boiled, remove from heat, get rid off the hot water and cool it with cold water, then skin will peeled off easily once you rub it between your fingers.
If the recipe calls for roasted almond, then spread the peeled almond into one layer in a baking sheet, put it in preheated oven at 300 f, and let toast for 15 min, make sure to stir a couple of times to toast all over perfectly. Let cool completely.
Using food processor, add the almond with 1 tablespoon flour (using 1 tablespoon from flour in the recipe). process until the almond are finely chopped. The addition of flour will act as a buffer and keeps the almond from turning into butter.

Almond Crescent Cookies

Ingredients:

• 1 cup (2 sticks) butter, room temperature
• 1/2 cup icing/powdered sugar
• 1 teaspoon orange blossom water
• dash of salt
• 2 cups flour
• 1 cup raw unsalted almonds, peeled, roasted, then finely ground
• icing/powdered sugar to taste for dusting

Directions:
1- Cream the butter and sugar.
2- Mix in the orange blossom water followed by the flour and then the roasted cnuts.
3- Chill the plastic wrap dough in the fridge for at least 2 h.

4- Shape 1 tablespoon of dough at a time into crescent moons and place them on a baking sheet one inch apart from each other.

5- Bake in a preheated 350F oven until they just start to lightly brown, about 12-15 minutes.

6- Sift the icing sugar over while cookies still warm.

بسكويت اللوز

١ كوب زبده بحرارة الغرفه
١/٢ كوب سكر بودره
١ م ص ماء زهر
رشة ملح
٢ كوب طحين
١ كوب لوب مقشر ومحمص ومطحون
سكر بودره للوجه

طريقة اللوز المطحون
نضع اللوز الني بطنجره صغيره ونغمره بالماء ونتركه يغلي
نطفي عليه ونزيل الماء ونبرده بماء بارد
باطراف الاصابع نضغط عليه لنزيل القشور
هذه اسهل طريقه لازالة القشور عن جميع انواع المكسرات
نحمص اللوز المقشر بالفرن طبعا حسب ما تقتضيه الوصفه لان هناك وصفات تتطلب لوز ني
نضعه بصينيه الفرن ونحمصه على ٣٠٠ ف لمدة ١/٤ س ونقلبه عدة مرات ليتحمص من جميع الجوانب ونتركه يبرد تماما
في محضرة الطعام نطحن اللوز مع اضافة ملعقه واحده من الطحين المستعمل للوصفه
سيكون قوامه من ناعم لخشن نوعا ما
اضافة الطحين حتى لا يتحول اللوز عن الطحن الى زبده

لعمل البسكويت
نخفق الزبده والسكر حتى يصبح متل الكريمه نضيف ماء الزهر والطحين والملح واللوز المطحون
نعجنه مع بعض ونغلفه ونحفظه بالتلاجه على الاقل لمدة ٢ س او طوال الليل
نقطع العجين الى قطع بحجم ١ م ك ونشكلها على شكل هلال ونصفها بالصينيه ونضعها بفرن محمى مسبقا على ٣٥٠ ف لمدة تقريبا ١٥ د
نخرجها من الفرن ونضعها بالسكر البودره والبسكويتات دافئه

Biscotti di Regina

Tags

biscotti, biscotti di regina, Biscuit, Cookie, italian cookies, Sesame, tea time

The queen’s biscotti, it’s a Sicilian cookies, a cake-like covered with sesame seeds and slightly sweet, very good companion with tea or coffee.

Despite it’s italian originality, I grew up enjoying these cookies, having them on breakfast with a cup of chocolate milk, is the world’s best morning treat I had before going to school. Almost every day, my dad used to wake up very early in the morning, hit the humus stand to bring us a plate of humus for breakfast before we going to school, on his way he also brought us a very warm pita bread and some of these biscotti freshly baked from the nearby bakery shop. Until now, every time I went home, my dad knows whats to bring us for breakfast that even my kids enjoy it too.

Qorshalli b’simsim, that’s the name in arabic. These are not too sweet and cake like in the inside, crunchy from the outside and covered with wonderful toasted sesame seeds. The vanilla flavour has its own act with these cookies, and on top of all of that they are so easy to make.

A few months ago, while searching the library, I came around with the Gourmet magazine cookie book, I noticed these cookies and decided to try. To be honest, they came up very delicious like the one’s my dad used to bring, but these are more cake like or more soft from inside, the flavor is the same.
These cookies can be in many shapes. The one from the bakery shop in Palestine make them a fingers shapes or thick sticks.
Don’t forget to enjoy these cookies in the evening tea time too, they are a good companion with tea.

Biscotti di Regina (Queen’s Biscuits)

1 cup butter
1 cup sugar
1 egg
1/2 cup milk
1 Tbsp vanilla
5 cups flour
3/4 tsp salt
2 Tbsp baking powder
1/2 pound sesame seeds
Preheat oven to 450°
Cream butter add 1 cup sugar until light and fluffy.
Beat in egg and add gradually milk and vanilla extract.
Sift together into a bowl flour, salt, and baking powder. Make a hollow in the center and gradually work in the butter-sugar mixture. If the dough seems too dry, add more milk.

Shape the dough into a ball and chill it in the refrigerator for at least 1 hour.
Wash and drain well sesame seeds.
Break off pieces of the chilled dough the size of walnuts and flatten them slightly between the palms.

Roll the biscuits in the sesame seeds and bake them on a cookie sheet 1/2 inch apart in a hot oven (450° F.) for 10 to 12 minutes, or until golden. Makes 5 dozen biscuits.