Real professionals - the team of the Pechorin cafe-bakery, which is famous for its unique artisan bread, told us how to make the most delicious cookies in the world.
Oat cookies
(the output will be about 20 pieces)
Ingredients:
- Butter 82% -120 g
- Sugar - 240 g
- CO eggs - 2 pcs.
- Oatmeal flakes - 250 g
- Baking powder - 6 g
- Wheat flour, premium grade - 70 g
- Pumpkin seeds - 45 g
- Candied orange cubes - 45 g
- Raisins - 45 g
Cooking method:
Mix the butter at room temperature with sugar using a mixer (it is better to use the "spatula" attachment). Add eggs one at a time, stir. Then add the oatmeal, baking powder, pumpkin seeds, candied fruit and raisins. Important: the dough does not need to be kneaded for a long time, it is enough to mix until smooth!
Let the dough stand in the refrigerator for at least a couple of hours, or better the whole night.
Roll 50 g balls out of the dough and bake for 15 minutes in the oven at 170 ° C.
Cookies "Pistachio-almond"
(the output will be about 20 pieces)
Ingredients:
- Butter 82% - 120 g
- Sugar - 150 g
- Pistachio paste - 70 g
- White chocolate - 180 g
- CO eggs - 2 pcs.
- Wheat flour, premium grade - 200 g
- Baking powder - 4 g
- Fine sea salt - a pinch
- Pistachios - 100 g
- Almonds - 100 g
Cooking method:
Butter, melted chocolate (important: during kneading, the chocolate must be hot, otherwise it can solidify into lumps!), Mix sugar and pistachio paste using a mixer (it is better to use the "spatula" attachment). Add eggs, stir. Add flour with baking powder and salt. Finally add chopped pistachios and almonds. Cover the dough with plastic wrap and refrigerate for at least two hours.
Roll 50 g balls from the dough and bake for 12-15 minutes at 160 ° C.
Chocolate biscuits with sea salt, cayenne and Sichuan pepper
(the output will be about 20 pieces)
Ingredients:
- Peeled rye flour - 85 g
- Bitter chocolate 72% - 450 g
- Butter 82% - 50 g
- CO eggs - 4 pcs.
- Sugar - 230 g
- Fine sea salt - a pinch
- Baking powder - 5 g
- Cayenne pepper (for dusting) - to taste
- Sichuan pepper (for dusting) - to taste
- Coarse sea salt (for dusting) - to taste
Cooking method:
Melt butter and chocolate in a water bath, cool to room temperature.
Beat eggs and sugar until fluffy.
Combine all dry ingredients - flour, baking powder, fine sea salt - and gently stir into the egg mixture with a spatula. Add cooled chocolate mixture. To mix everything.
Let the dough stand in the refrigerator for at least a couple of hours, then shape into balls of 50 g. Bake the balls on parchment, sprinkle with sea salt and pepper, for 8-10 minutes at 190 ° C.
Important! The balls of dough can be frozen and baked right to the table. In this case, the baking time will increase by a couple of minutes.
If you pour the dough into a baking dish and increase the baking time to 30-40 minutes, you get a delicious brownie cake.
Biscotti with dried cranberries and rosemary
Ingredients:
- Wheat flour, premium grade - 190 g
- Rice flour - 100 g
- Butter - 115 g
- Sugar - 150 g
- CO eggs - 2 pcs.
- Fine sea salt - a pinch
- Baking powder - 7 g
- Dried cranberries - 40 g
- Rosemary - 12 g
- Hazelnuts - 40 g
Cooking method:
Beat butter with sugar, gradually add eggs, then dry ingredients: flour, baking powder, salt. Coarsely chop the cranberries and hazelnuts, finely chop the rosemary. Add to the dough, mix. (Instead of hazelnuts and cranberries, you can use any other dried fruits, such as dried apricots and almonds. Rosemary can be removed if desired.)
Blind dough into bars 1.5-2 cm high and 7 cm wide. Bake for 22-25 minutes at 180 ° C until golden brown. Allow to cool and cut across into strips 1-2 cm wide. Send to the oven again: bake, chopped side up, for 7-8 minutes at 170 ° C.
Photo: Press Services Archives, Getty Images
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