Chocolate and Almond Meringue Cookies (makes 3 dozen)
3 egg whites
1 TB. white vinegar
Ą tsp. salt
1 cup sugar
1 tsp. vanilla extract
˝ lb. coarsely chopped and toasted almonds
˝ lb. coarsely chopped bittersweet chocolate
One Tough Cookie Cookie Jar
Toast the almonds:
Spread on a baking sheet and bake in 350-degree F oven for 10 minutes.
Cool and chop.
Reduce oven temperature to 250 degrees.
Beat the egg whites with vinegar and salt until slightly stiff.
Gradually add the sugar and continue to beat until stiff peaks form.
Fold in vanilla, nuts, and chocolate.
Oil a baking sheet or line with parchment paper.
Drop the mixture by tablespoons about 2-inches apart on prepared sheets.
Bake 45 minutes. Let cookies cool on baking sheet.
Venitian Layered Cookies
1 can (8 oz.) almond paste (not marzipan)
1-1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups flour
Ą tsp. salt
10 drops green food coloring
8 drops red food coloring
1 jar (12 oz.) apricot preserves
5 oz. semisweet chocolate
Preheat oven to 350-degrees F.
Grease three 13x9x2-inch baking sheets. Line with wax paper; grease paper.
Break up the almond paste in a large bowl with a fork.
Add butter, sugar egg yolks, and almond extract.
Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.
Beat egg whites in another bowl until stiff peaks form.
Fold into almond mixture.
Remove 1-1/2 cups batter and spread evenly into one of the prepared baking sheets.
Remove another 1-1/2 cups batter and tint with green food coloring.
Spread evenly into second prepared sheet.
Add red food coloring to remaining 1-1/2 cups batter and spread into third sheet.
Bake for 15 minutes or until edges are lightly golden.
Immediately remove cakes from pans onto wire racks. Cool thoroughly.
Place green layer on upturned baking sheet.
Heat apricot preserves in a small saucepan and strain.
Spread half the preserves over the green layer to edges.
Place yellow layer on top.
Spread with remaining preserves.
Place red layer, top-side up, on yellow layer.
Cover with plastic wrap. Weight down with a large wooden cutting board or heavy tray.
Refrigerate overnight.
Melt chocolate.
Trim cake edges even.
Frost top layer with chocolate. Cut into strips 1-inch wide by 2-inches long.
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