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Twelve Days of Christmas Cookies: Filled Almond Lace Cookies

Filled Almond Lace Cookies

DAY 12: Filled Almond Lace Cookies

Almond Lace Cookies are a thin delicate cookie similar to a Florentine. You can eat them plain or drizzled with chocolate. Or dress them up by wrapping the hot cookies around a tube and then filling them when hardened. I filled them with vanilla custard and fresh raspberries, but you could also use sweetened whipped cream, chocolate mousse, or ice cream (soften before filling, then refreeze before serving).

Almond Lace Cookies 1

RECIPE:

Filled Almond Lace Cookies

Filled Almond Lace Cookies

Almond Lace Cookies (recipe below)
Filling (any combination of the following):

  • Vanilla Custard (recipe below)
  • Fresh raspberries, blueberries, or sliced strawberries
  • Whipped cream, sweetened
  • Chocolate (or other flavor) mousse
  • Softened ice cream

Melted chocolate

Prepare Almond Lace Cookie batter. Bake cookies (**SEE NOTE). Cool cookies on baking sheet for 2 minutes. Wrap hot cookies around a cylindrical tube, about 1” in diameter. (I used an empty vanilla bean jar. A cannoli form would be perfect.) Let cookie harden before removing.

**NOTE: Only bake as many cookies at a time as you have forms to wrap them around.

Place chilled custard, whipped cream, mousse, or softened ice cream in a Ziploc bag or pastry bag. Cut off one corner and pipe filling into cooled cookie shells. (If you are filling cookies with softened ice cream, place filled cookies on a baking sheet lined with waxed paper and place in freezer until solid.) Drizzle filled cookies with melted chocolate. Serve immediately.

Almond Lace Cookies
——–(recipe from Brown Eyed Baker)

⅔ cup unsalted butter
1 cup light brown sugar
¼ cup light or dark corn syrup
1 Tbs heavy cream
¼ tsp salt
2 tsp vanilla extract
1½ cups rolled oats
2 Tbs flour
½ cup toasted, finely chopped almonds

Preheat oven to 375°F. Line baking sheet with parchment paper or silicone mat.

Bring the butter to a boil in a medium saucepan over medium heat, stirring with a whisk. Reduce the heat so the butter slows to a gentle boil, stirring occasionally, for 3 to 4 minutes, or until the solids on the bottom of the pan turn light brown. Remove from heat.

Whisk in the brown sugar, corn syrup, cream, salt and vanilla to the butter and stir to blend well. Stir in the oats and flour, then fold in the almonds.

Drop teaspoons of the batter onto the baking sheets, spaced about 3 inches apart. Bake for 6 to 8 minutes, or until the cookies are golden brown all over and slightly darker at the edges. Transfer the baking sheets to a cooling rack and let sit until the cookies firm up, about 5 minutes. Using a spatula, gently transfer the cookies to wire racks until cool. Store the cookies in an airtight container at room temperature for 2 weeks, or freeze for up to 2 months.

 

Vanilla Custard

¾ cup sugar
3 Tbs cornstarch
1 vanilla bean, optional
2 cups milk
1 cup heavy cream
4 egg yolks, lightly beaten
1 Tbs butter
1 tsp vanilla extract (if not using vanilla bean)

In a medium saucepan, combine sugar, cornstarch and vanilla bean (Split bean in half and scrape seeds into the saucepan. Place bean pod in the saucepan as well). Stir in milk and cream. Bring to a boil over medium heat. While boiling, cook and stir for 2 minutes. Remove from heat.

Stir 1 cup of the hot mixture into the beaten egg yolks. Return egg yolk mixture to the saucepan, stirring well. Return custard to a boil, reduce heat and cook for 2 additional minutes, stirring constantly.

Remove from heat. Stir in butter and vanilla extract (if using) and remove vanilla bean pod. Pour into a bowl. Place plastic wrap directly on the surface of the custard (to keep from developing a skin). Chill until cool. Do not stir while custard is cooling.

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Raspberry Cheesecake

RaspberryCheesecake (8)-3

One of the treats that we made to go with our berry-picking haul was this raspberry topped cheesecake. A simple creamy vanilla cheesecake topped with fresh raspberries and a raspberry sauce. For me, dessert doesn’t get much better than this.

For a more in-depth look at cooking a cheesecake in a water bath, click HERE.

The leftover raspberry sauce (I made a double batch)  has been great on ice cream and homemade waffles.

RECIPE:

RaspberryCheesecake (8)-3

Creamy Vanilla Cheesecake

Almond Shortbread Crust (or try this recipe for a graham cracker crust):
1 cup crushed shortbread cookies or Vanilla Wafer cookies
1 cup whole raw almonds
1/8 tsp salt
1/4 cup melted unsalted butter (omit salt if using salted butter)

Filling:
3 (8 oz each) packages cream cheese, softened
1 cup sour cream
1 cup sugar or Stevia equivalent (about 1/4 tsp powdered or 3/4 tsp liquid)
2 Tbs flour
2 tsp vanilla extract
1/2 tsp almond extract (optional)
1/4 tsp salt
3 eggs

Topping (optional):
1 cup sour cream
2 Tbs sugar or pinch Stevia
1/2 Tbs lemon juice (optional)
1 tsp vanilla extract

For crust:
Combine cookies and almonds in a food processor. Pulse until coarsely ground. Add melted butter and pulse just until mixed. Press onto  the bottom of a 9″ springform pan. Bake at 350°F for 10 minutes. Cool. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys) or a crock-pot liner. Place springform pan in a larger roasting pan.

For filling:
In a large mixing bowl, combine all filling ingredients except the eggs; beat with a mixer until smooth. Add eggs and beat again, just until smooth (do not overbeat). Pour filling over crust.  Fill roasting pan (not springform pan!) with very hot (almost boiling) water to about 2-inches deep.

Bake cheesecake in the water bath for about 60 minutes at 350°F. The cheesecake will have puffed significantly, and the middle will still be slightly jiggly. Remove pan from water bath and run a sharp knife around the sides, but do not remove ring.

For topping (sour cream topping is optional):
While cheesecake is baking, combine sour cream, sugar, lemon juice and vanilla in a small bowl. Pour over hot (cooked) cheesecake and let stand at room temperature for 45 minutes. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:
Remove plastic wrap and remove the outer edge of the spring form pan. If desired, slide a sharp knife under the crust and slide the cheesecake off the spring form base and onto a cake stand or serving platter. Serve cheesecake alone, or topped with fresh berries, Raspberry Sauce or Blueberry Sauce.

Raspberry Sauce

12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
1/2 cup water
1/2 cup sugar
1/2 Tbs lemon juice
1 Tbs ClearJel or cornstarch
2 Tbs cold water

In a heavy saucepan, combine raspberries, 1/2 cup water, sugar and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. For a seedless sauce: strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Serve warm or cold. The sauce will thicken more as it cools.

Yield: 2 cups sauce (with seeds) or 1 3/4 cup sauce (without seeds)

To make a Raspberry Filling (for filling cakes/cupcakes/pastries): use 2-3 Tbs cornstarch and 1/4 cup cold water to thicken puree. Chill filling until cold before using.

 

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