This year has gone so fast, and we are here in the middle of Christmas preparations.....food, house decorations, and some gifts have been in the to-do-list as priorities....
Nevertheless, it is time to quiet the mind.....to reflect in the year that is almost gone, and to renew our values for the year that will start....
Thank you for being here, thank you for sharing your food, your memories, your time to comment....
I wish everyone of you a peacefully and wonderful Christmas.....and all the best for 2013!!
For Christmas, I always make biscotti, almond cookies, cuccidati, and thumbprint cookies. This year, I have tried Christmas cookies that the local newspaper (Edmonton Journal) has proposed for Christmas. They are delicious, and here is my version:
NUT BARS (adapted from Canada.com)
120 grams of unsalted butter
1/2 cup of sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup walnuts (chopped)
1 cup almond (chopped)
1 cup pistachios (chopped)
1/2 cup honey
1 teaspoon rosewater (optional)
Heat the oven to 350 F. In a medium bowl, use an electric mixer and beat the butter, sugar and vanilla until creamy. Incorporate the egg, and beat until it is creamy. Stir in the flour by 1/2 cup each time. Let it rest in the fridge for 30 minutes. Put the dough in a baking pan covered with paper. Bake it for 12 minutes or until golden brown.
In a bowl mix together the nuts. Add the honey and rosewater. Mix it well.
Distribute the nut mix over the cooked crust, Return to the oven for 10 minutes. Let it cool, and cut it in diamond shapes.
ALMOND SAFFRON COOKIES (adapted from canada.com)
1 pinch saffron threads (crushed)
3 egg whites
1 teaspoon vanilla extract
pinch of salt
3/4 cups sugar
180 grams of almonds (grinded)
Heat the oven to 300 F. Prepare two baking sheets with parchment paper.
Beat the egg whites along with the salt until soft frothy peaks are formed. In a rainy motion, add the sugar. Continue whipping until it is thick, and glossy. Folding, incorporate the almonds, vanilla, and saffron.
With a tablespoon, distribute portions on the prepared baking sheets. Bake for 25 minutes, or until they are golden brown.
TANGERINE NUTMEG COOKIES (adapted from canada.com)
150 grams of unsalted butter (room temperature)
1/2 cup sugar
1/4 teaspoon salt
Finely grated zest of 2 tangerine
2 cups all-purpose flour
1/2 spoon baking powder
pistachio to decorate
Heat the oven to 350 F. With an electric mixer, beat together the butter, sugar, salt, zest and nutmeg until creamy. Incorporate the flour along with the baking powder.
Take a piece of dough and make a ball about the size of a walnut. To flatten each ball, use both hands, and decorate each one with a pistachio. Bake for 20 minutes, or until golden brown. ENJOY!
And....What I have had for breakfast? This delicious intxaur from the blog Miren.....Thanks Miren!