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Chocolate Chunk Cookies

Ingredients

Butter or half butter                                      150 g

and half shortening

Granulated sugar                                         120 g

Brown sugar                                                             120 g

Salt                                                                 4 g

Eggs                                                               90 g

Vanilla extract (1 tsp)                                   5 g .00

Pastry flour                                                    300 g

Baking soda                                                  4 g

Chocolate chunks                                       300 g

Chopped walnuts or pecans                     120 g

Method:

Mixing

Creaming method Blend in chocolate chunks and nuts last.

Makeup

Drop method. Use greased or parchment- lined baking sheets.

Baking

375°F (190°C) for 10–14 minutes, depending on size

Variation:

Brown Sugar Nut Cookies

Make the following ingredient adjustments:

Omit the granulated sugar and use 80% (8 oz/240 g) brown sugar. Omit the chocolate chips and increase the nuts to 100% (10 oz/300 g).

LINZERTORT

Ingredients

Butter                                                 200 g

Sugar                                      150 g

Salt (1⁄ 2 tsp)                          2.5 g

Powdered almonds               125 g

Eggs                                        42 g

Vanilla extract 1⁄ 4 tsp         1.25 g

Pastry flour                           250 g

Raspberry Jam                      150g

Method

For Dough:

1. Using the paddle attachment, blend the butter,sugar, and salt at low speed until smooth and well mixed. Do not cream until light.

2. Add the almonds and blend in.

3. Add the eggs and vanilla. Mix just until absorbed.

4. Sift the flour and add it to the mixture. Mix just until evenly blended.

5. Chill several hours before using.

P r o c e d u r e:

1. Roll out about two-thirds of the linzer dough to about 1⁄3–1⁄4 in. (6–8 mm) thick.

2. Line a greased 10-in. (25 cm) tart pan with the dough.

3. Spread the jam evenly in the shell.

4. Roll out the remaining dough and cut it into strips about 3⁄8 in. (1 cm) wide. Arrange the strips in a lattice pattern on top of the tarts. The strips should beat an angle so that they form diamond

shapes rather than squares.

5. Turn down the sides of the dough shell to make a border and to cover the ends of the lattice strips.

6. Bake at 375°F (190°C) for 35–40 minutes

NOTE: This famous Austrian pastry is called a torte but it is actually a tart filled with raspberry jam.

SACHERTORTE

Ingredients

Butter, softened                                  135 g

Fine granulated sugar                          110 g

Egg yolks                                            120 g

Egg whites                                          180 g

Fine granulated sugar                          60 g

Cake flour                                           40 g

Cocoa powder                                     40 g

Powdered almonds, toasted               55 g

Vanilla essence                               2ml

METHOD:

1. Cream butter and sugar till light and fluffy simultaneously beat egg whites and sugar on a slow speed.
2. Add in egg yolks vanilla essence, add in all the dry ingredients
3. Fold in the meringue into the creamed mixture put in a cake tin and bake at 180 for 35 to 40 minutes.

P r o c e d u r e

1. Trim the cake, if necessary, and cut into two layers. Moisten both layers with kirsch syrup.

2. Sandwich the layers together with a layer of apricot jam.

3. Mask the top and sides of the cake with ganache, spreading it perfectly smooth.

4. Chill the cake until the ganache is firm.

5. Place the cake on a wire rack on a tray. Ice the cake by pouring warm chocolate glaçage over it. Run a palette knife over the top and tap the tray to make the icing smooth. Chill until set.

6. Remove from the wire rack, neaten the bottom edge with a knife, and place on a cake board.

7. Using additional ganache, pipe the word Sacher across the middle of the cake. Coat the bottom of the sides with grated chocolate.

TORRONE

INGREDIENTS

Liquid glucose                                    175gms

Castor sugar                                       175gms

Water                                                   50ml

Honey                                                   125ml

Egg white                                             60gms

Sugar                                                    15gms

Chocolates                                            100gms

Nuts                                                       250gms

Method:

1. Whip egg whites and castor sugar, cook glucose castor sugar, water and honey to 141C add this mixture to the beating egg whites

2. Let the machine run for 10 to 12 minutes more. Take out the whisk and put the pedal attachments add in melted chocolate and toasted nuts, mix lightly.

3. Put on a silpat and roll out to desired thickness let it stand overnight (not in a fridge)

4. Slice the Torrone

NOTE: Torrone is a popular Spanish confection made during Christmas it is also very popular in Italy, traditionally it is covered edible rice paper.

It can be served on its own or dipped in chocolate or along with the dessert.