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Crescent CookiesSome time ago, at a dinner party, a friend of ours brought these beautiful, dainty, crescent shaped traditional Slovakian cookies which caught my eye. The taste and texture was even better; nutty, crispy and sweet. When I asked Valeria about them, she graciously gave me the recipe for these walnut cookies that are called ‘Orechove Rohlicky’. I obviously didn’t have the moulds that give these cookies the neat crescent shape so I kept thinking about what else I can use to shape them but somehow never got around to actually baking them. In the meantime, our friend went to Slovakia for her holidays & when she retuned, she had a wonderful gift for me…those beautiful crescent shaped moulds! Whenever someone gives a gift that is so appropriate, the joy of giving and receiving these gifts is really five fold!Crescent Moulds

As soon as I got these moulds, I was eager to use them. The recipe called for ground walnuts (I’m told that ‘Orechove’ means Walnuts in Slovak) but since I had ground Almonds at home, I decided to use them instead of walnuts. The result was quite successful and now I make them with either walnuts or almonds.

Ingredients:

Ground Walnuts / Almonds -120 gm

Cold Butter cut into cubes – 120 gm

Icing sugar – 250 gm

Flour – 100 gm

Baking Powder – ½ tsp

Vanilla Extract – 1 tsp

Chocolate – 100 gm

250gm sugar makes these cookies a little too sweet so you can reduce the sugar a little if you like. However the sugar in these cookies also helps them bind together so reducing it too much might result in very brittle cookies.

The recipe couldn’t be simpler.

  1. Just like with a short crust pastry, mix together ground almonds, butter, sugar, vanilla extract and flour until the mixture resembles coarse breadcrumbs. My friend told me to make sure not to over-work the mixture and to keep the butter as cold as possible while mixing. Since my hands are always warm, the butter melts quite quickly so I decided to use the food processor. This made my job even easier, just put all the ingredients in the food processor, mixed them until they looked like breadcrumbs.Crescent cookies
  2. Pack the mixture loosely into the moulds and bake at 180 degree Celsius for about 8-10 mins or until lightly browned. Voila…the cookies are ready! If you break the cookie after they cool down, you’ll see that they are hollow from inside which makes them quite light.
  3. To cover them in chocolate, melt some chocolate in a bain-marie and then dip half part of the cookie in chocolate and then place the cookie on a grease proof sheet, on a tray. Keep the tray in a cool place until the chocolate sets.

The recipe is so simple that these are ideal to bake with children. The last time when we prepared them, I let my five year old do most of the work and that made them even more special!

Orechove Rohlicky may be the traditional name for these crescent cookies but we simply call them Valeria’s cookies, which brought a little bit of Slovakian cuisine into our Indian household.

 

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