Chicken with Clove, Cinnamon and Chestnuts

Chicken with Cloves, Cinnamon and Chestnuts

Today, with a heavy heart Sarah, Miriam, and I shut down Flavors of Israel. It was a project that we were all very excited about, but work and other things interfered with us devoting as much time as we needed to devote on the website. I haven’t talked about my professional life on the blog, but I do have a demanding full time job in the software industry. This really only leaves me with the weekend to find exciting and interesting food-related adventures to write about and photograph. In my case, maintaining two websites was more than I could handle. But don’t worry, we are all still great friends and plan to continue collaboration in the future. The most important thing is that we all still have our own blogs, with different flavors of Israel; and I intend on still showing you the beauty and bounty, dear readers, of the country that I found love and grown to love, my home, Israel.

Enough with the tears now…

I hope that all of my Jewish friends and family are having a nice time in their Succahs, enjoying family time. David and I spent the first night with a lovely couple in our Moshav.

I already showed you the light dessert I made for the pre-fast dinner for Yom Kippur. The main course was a delicious Spanish dish that originally called for pheasant and pancetta. Since we don’t have access to pheasant here, I made the dish with chicken and did not substitute the pancetta, which you can substitute with smoked goose.

Chicken with Clove, Cinnamon and Chestnuts

Serving Size: 4 to 6

(Pollo con Clavo, Canela y Castañas) Recipe adapted from Moro: The Cookbook by Sam & Sam Clark

6 tablespoons olive oil

1 medium onion, finely chopped

2 medium carrots, finely chopped

4 garlic cloves, thinly sliced

4 bay leaves

2 cinnamon sticks

4 sprigs fresh thyme

1 teaspoon Piment d'Espelette - Basque Red Chili Pepper

6 whole cloves, roughly ground

1 x 400g (14oz) tin plum tomatoes, drained, broken up

1 large chicken, cut into 8 pieces

300ml (1-1/4 cup) dry white wine

200g (7oz) chestnuts, boiled, fresh or vacuum-packed, cut in half

Sea salt and black pepper, to taste

In a large, deep frying pan with a lid over medium-high heat, add 3 tablespoons of olive oil. When hot, brown all sides of the chicken pieces and set aside.

Turn the heat down to medium, add the remaining olive oil, and add the onions, carrots, garlic, bay leaves and cinnamon, and cook for 5-10 minutes until the vegetables begin to caramelize. Add the thyme, paprika and cloves, and stir well for a minute, then add the tomatoes and cook for an additional 5 minutes, stirring occasionally.

Add the chicken to the tomato mixture and then add the white wine. Reduce the heat and simmer over a low heat with the lid on for 20-40 minutes. Then add the chestnuts and continue to cook for about 10 minutes. Season with salt and pepper if necessary.

Shavuot Ideas – Saffron Semifreddo with a Dried Cherry-Cardamom Sauce and Almond-Orange Financiers

Chocolate is most people’s guilty pleasure, but my guilty pleasure is ice cream. And not just any ice cream, but luscious Italian gelato, preferably eaten in Italy at one of my favorite gelateria, Perche No!, in Firenze, or in Israel at Gelateria Siciliana on Ibn Givrol in Tel Aviv.

I also enjoy making my own ice cream and sorbet at home, which I have blogged in several posts here.

The final course for the dinner party last week was a recipe for semifreddo that intrigued me from the moment I saw it on the Food52 website. Semifreddo literally means “half-frozen” and is a frozen dessert that has a mousse-like texture from equal parts of ice cream custard and whipped double (heavy) cream.

I didn’t deviate from the recipe at all and even made the salted-honey hazelnuts, but in the rush of trying to serve the dessert, I forgot to plate them. It was actually better in the end because it would have been too much of a taste contrast with the mini almond-orange financiers I served on the side. The dessert was a huge hit, which made me very happy since Mimi was afraid that some of the guests might not like the taste of saffron. I used a very high quality saffron that I had been keeping for a special occasion.

Sarah, from Foodbridge, brought a large bag filled with Surinam Cherries, also known as Pitanga in Brazil. They were a perfect decoration for the top of the semifreddo and were also quite delicious. I had never had them before but they  remind me of cherries, which as my faithful readers know is one of my favorite fruits.

Mimi suggested that we serve an alternative to the semifreddo, so I decided to make mini financiers which I baked in a silcone chocolate mold that can withstand up to 220C (425F). Financiers are a light teacake, similar to sponge cake, and are usually made of almond flour, a beurre noisette (brown butter), egg whites, icing sugar and flour. Financiers are often baked in rectangular-shaped molds which are suppose to resemble a bars of gold. You can find these molds in cooking shops, such as 4Chef, in Tel Aviv.

The dessert was a huge hit and I will definitely make this again. I made the semifreddo a couple of days in advance and made the financiers the day before, but you could easily make these several days before and freeze them.

The dessert was served with Mimi’s delicious homemade liqueurs. On offer were lemoncello, geranium, apricot, strawberry and coffee. I love all of them, but my personal favorite is apricot.

Saffron Semifreddo with Cherry Cardamom Syrup and Salted Honey Hazelnuts

Serving Size: 6

For the Saffron semifreddo:

5 large egg yolks

1/2 cup granulated sugar

1/4 teaspoon high quality saffron threads

1 tablespoon sweet vermouth

1 cup double (heavy) cream

For cherry-cardamom syrup:

1/2 cup dried, unsweetened cherries

1/4 cup granulated sugar

1 teaspoon ground cardamom, toasted

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup filtered water

For the salted honey-hazelnuts:

1/2 cup hazelnuts

1 teaspoon extra virgin olive oil

1 teaspoon sea salt

2 teaspoons honey

For the Saffron semifreddo:

Bring a small saucepan or double boiler with water to the boil and then reduce to a simmer. Have an ice water bath big enough for the base of the double boiler or mixing bowl on standby.

In a medium glass bowl or the pan of a double boiler, combine the egg yolks, sugar, and saffron threads. Place the bowl or pan over the simmering water and whisk constantly until the mixture is thick and doubled in volume.

Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.

Beat the heavy cream in a mixer until soft peaks form. Set aside.

Place the egg yolk mixture and the sweet vermouth in the bowl of mixer with a whip attachment, and whip until the mixture becomes thick and pale in color.

Add a third of the whipped cream to the egg mixture and stir together gently. Fold in the remaining whipped cream into the egg mixture. When this is done, you can spoon the mixture into 6 individual ramekins, or place it in a plastic cellophane lined loaf pan, or decorative silicone mold of your choice. Cover the ramekins or other container with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekin to invert the semifreddo onto individual plates. Serve with the cherry-cardamom syrup and salted honey-hazelnuts (recipes to follow).

For cherry-cardamom syrup:

Combine all of the ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer until the syrup is reduced by half and coats the back of a spoon. Set aside to cool.

For the salted honey-hazelnuts:

Preheat oven to 180C (350F) degrees.

Place the hazelnuts in a small mixing bowl and toss with the olive oil and sea salt. Add honey and toss once more to coat. Transfer the nuts to a silpat-lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.

Once the hazelnuts have cooled, roughly chop the nuts and serve alongside the semifreddo.


Almond-Orange Financiers

Yield: 21 5 x 10-cm (2 x 4-inch) financiers or 50 mini

30g (2 tablespoons) unsalted butter, melted, for buttering 21 financier molds

140g (1 cup) almond flour or finely ground blanched almonds

210g (1-2/3 cups) icing (confectioner's) sugar

1/2 cup all-purpose flour

Zest of one large orange

Pinch of salt

5 large egg whites

185 g (3/4 cup) unsalted butter, melted and cooled

Preheat the oven to 220C (425F).

With a pastry brush, butter the financier molds with the 2 tablespoons of melted butter. Arrange them side-by-side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to re-solidify the butter and make the financiers easier to unmold.

In a large bowl, combine the almonds, sugar, flour, orange zest and salt. Mix to blend. Add the egg whites and mix until thoroughly combined. Add the 3/4 cup of butter and mix until blended. The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 200C (400F). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven and let the financiers rest in the oven until firm, about another 7 minutes.

Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold.

(Note: If you are using metal Financier molds, then wash them immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.

Shavuot Ideas -Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course.

Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

Serving Size: 6

1 tablespoon sherry vinegar

1 teaspoon minced shallot

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons walnut oil or avocado oil

Salt and freshly ground pepper

1 bag assorted baby lettuce

1 bunch of arugula (rocket), trimmed

1/2 cup whole walnuts

2 tablespoons date honey (silan)

1 medium Bartlett pear--halved, cored and thinly sliced

1/2 cup crumbled Maytag or Danish blue cheese

Preheat the oven to 180C (350F). Place the walnuts on a baking tray and drizzle the date honey over the nuts and mix until they are completely coated. Add more date honey, if necessary. Bake for 5 to 10 minutes or until golden brown. Set aside to cool.

In a large bowl, combine the vinegar and shallot. Whisk in the olive and walnut oils and season with salt and pepper. Add the lettuce, arugula, walnuts and pear slices, season with salt and pepper and toss well. Crumble the blue cheese on top and serve.

Mina de Maza

I hope everyone that had or went to a seder last night enjoyed themselves. My macaroons and Mr. BT’s haroset were a hit at our family seder. Tonight I made matza balls and a Sephardic meat pie that is found in Egyptian, Turkish, Balkan, and Italian Jewish homes. One of my colleagues suggested that I make a Mina for Passover. I had never heard of it and when he sent me the recipe I knew I had to try it. It is not difficult to make and I made it this evening, but you can make it ahead and heat in the oven before serving.

I slightly adapted a recipe from Janna Gur’s  The Book of New Israeli Food. It called for pine nuts, which I love, but they were 30NIS/8USD for 100 grams (3.5 ounces) at the supermarket and I couldn’t bring myself to pay that much for them. Frankly, I have never seen them priced so high. I also wanted to make it with ground lamb, but at 169NIS/46USD a kilo (2lbs), I told the butcher “thanks, but no thanks”.

I added walnuts in place of the pine nuts and ground veal in place of the lamb. It was still delicious and I think I prefer the walnuts in this dish. I will definitely make this next Passover.

Mina de Maza - Matza Pie

Serving Size: 8


8-10 matzas

1/2 cup olive oil, for brushing


4 tablespoons oil

2-3 medium onions, finely chopped

3 cloves garlic, chopped

700g (1-1/2lbs) ground beef or lamb

Salt and pepper

2 teaspoons cinnamon

1/2 teaspoon allspice

4 eggs

1-2 medium new or white potatoes, cooked and mashed

1/2 cup chopped walnuts, roasted

1/2 cup fresh parsley

3/4 cup chicken stock

Soaked Matza

Dip the matzas in a bowl of cold water for a minute. Wrap the matzas in a moistened kitchen towel and leave for 10-15 minutes.

Fry the onions in the oil until they are golden. Add the garlic and the meat and continue to cook until the meat is cooked through. Add the salt, pepper, cinnamon and allspice and remove the pan from the burner. Cool slightly, and add the eggs, mashed potatoes, walnuts and parsley. Mix well.

Preheat the oven to 180C (350F).

Mina de Maza

Grease a 24cm/12inch diameter round baking dish. Brush the wet matzas on both sides with a little olive oil and arrange 4 or 5 on the bottom, draping enough over the sides to later cover the filling. Spoon half of the meat mixture into the baking dish and flatten. Cover with a layer of matzas and top with the remaining half of the meat. Fold the matza draped over the side of the dish to cover the filling and brush with oil.

Mina de Maza

Place an additional matzo on top and brush with oil, too. Bake for 25-30 minutes or until golden brown. Remove from the oven, ladle the soup over the pie, and return to the oven for another 5 minutes. Cool slightly and invert on a plate before serving.

P is for Patience and Passover

Spring has sprung all over Israel. Almond trees, hollyhocks and other indigenous wildflowers are all in bloom. And spring means we have moved our clocks forward and are now frantically preparing our homes for seven days of Passover, which starts tomorrow night. A time where we have to get rid of every little speck of bread, flour, etc. that may be still hanging around the house. It is a holiday where you need a lot of patience; something that I have a lack of, I must admit. Yes, Mr. BT, I really am admitting that I, Baroness Tapuzina, am impatient.

We are going to be spending the seder with my cousins and so I don’t have to prepare a full seder this year, which is a good thing since I have spent the last several days coughing up both lungs. Yes, my body picked the worst time to have an upper respiratory infection. The good news is that this evening is the first time I haven’t had numerous coughing fits, so I think I am on the mend.

Mr. BT spent a good portion of the morning making his top secret, often imitated, but never duplicated, unbelievably delicious haroset. If the Pharoah had tasted this, he would have let our people go for the recipe, but I fear that Mr. BT wouldn’t have given it up. Would you believe that he won’t even let me watch him make it? And, I am the one who educated him about other haroset than the standard Ashkenazi ones.

I was tired of making the same almond flour-based cakes that I make every year, so I decided to challenge myself and make something I have been wanting to try for years, but was afraid that I wouldn’t have the patience to make them successfully: the French macaroon. I know, I am crazy to make something new for something as important as the Seder, but I really needed the challenge. What I didn’t need was a challenge when I felt like crap, but I had already bought the ingredients and I knew my loving husband would help me, wouldn’t you honey?

So, I read every blog post I could find about making macaroons. Some said to stay away like the plague (they didn’t say which one of the ten), others said after the 9th try you will get them right and don’t make the batter too thick or too thin. But, I didn’t let them scare me.

One of the most important things you must have to make a macaroon is a scale. It is very important to have exact measurements for this recipe. Scales are relatively inexpensive now. I purchased a nice digital scale for 55NIS/10GBP/15USD.

I cracked four eggs the day before I made the macaroons and let the egg whites “rest” in the refrigerator for 24 hours. Some people let them sit on the counter for 24-48 hours, but I was not too keen on leaving them out even though it is still cool enough to do that here. Every post, including Pierre Herme’s recipe, says that you should use old egg whites, meaning ones that have not been separated the same day you make the biscuits.

The other important part of making the perfect macaroon is to have feet on the outside of the biscuit. My macaroons did not have happy feet or any other kind of feet. I guess that will happen on my 9th try. And there will be another try. I must have my feet.

The macaroons turned out okay and surprisingly they did not try my impatience.  No, they don’t have happy feet and some of them wouldn’t come off the silpat, but I was able to salvage 40 out of the 70 I ended up making. I filled them with Rosemarie chocolate filling that I purchased at one of my favorite cooking shops, Touch Food.  I am presenting these macaroons as a gift for the host and hostess, instead of serving them as dessert for the seder.

We want to wish you and your family a happy, healthy and peaceful Pesach. And also Happy Easter.

Chag kosher v’sameach,

Baroness Tapuzina and Mr. BT

P.S. – Keep checking the blog. I am going to make a few new dishes during the week.

French Macaroons

Yield: about 25 filled or 50 unfilled

225g icing sugar

125g ground almonds

125g egg whites (from about 3 large eggs, but do weigh it out)

A few drops of lemon juice

25g caster (granulated) sugar

Food coloring of your choice (follow directions on box)

Place the egg whites in a bowl and refrigerate for 24-48 hours. Bring them to room temperature before you start making the macaroons.

Put the icing sugar and ground almonds in a food processor until you have a fine powder. Stop halfway through and loosen any bits that may have clumped in the bottom of the processor bowl.

Sift the almond mixture into a large mixing bowl several times, removing any of the chunky almond bits in the sifter.

Put the room temperature egg whites into a clean metal mixing bowl and whisk until they start to hold their shape. Add a few drops of lemon juice, then gradually whisk in the caster sugar in two lots until the whites form stiff peaks. Finally, whisk in the food coloring until well combined.

Mix one-third of the whites into the dry ingredients. Then tip the rest of the whites on top and, gently fold them in with a spatula, using a figure-eight motion. It will be stiff at first, but it will gradually loosen. You want it to be smooth and glossy, but not too liquidy. The texture is very important and tricky to judge: when you fold the mixture, it should form a ribbon on the surface. Too runny, and you’ll end up with flat crisps; too stiff, and it’s meringue.

Take your piping bag, fitted with an 8mm plain nozzle and fill the bag with the macaroon mix. Then turn up the sides and twist to seal the mixture inside to get rid of any air so that when you squeeze the bag, a solid stream of mixture comes out of the nozzle.

On about three baking trays that have been lined with silpat liners or parchment paper, pipe a round, 2cm-diameter (1-inch) blob (by squeezing the closed end of the bag). Lift the nozzle sharply to finish the blob. Repeat, leaving about 2cm (1-inch) around each one to allow for spreading (they should spread to about 3cm (1-1/2-inches). Continue until all the mixture has been piped – you should have about 50-60 blobs in all.

If any of the macaroons have nipples, smooth them gently with a wet finger. Let the macaroons rest for 45 minutes. This helps them to form a smooth shell when baked. Meanwhile, preheat the oven to 130C (260F) fan (or 140C/280F).

Bake the macaroons in the middle of the oven, one tray at a time. After 5 or 6 minutes, they should start to rise, forming a lacy collar around the bottom. Cook for a total of 12-15 minutes – don’t let them burn. Remove from the oven and let them cool on the trays. You should then be able to remove them gently by moving the silpat liner away from the macaroon. If not, carefully ease off with a knife.

Pair macaroon shells of similar size and sandwich together with 1-2 tsp of the filling of your choice. Eat immediately, or keep in the fridge for a day to enable the flavour of the filling to enhance the macaroon.

Tu Bishvat Fruit & Nut Bars

We went to a lovely memorial service for my cousin who died on Tu Bishvat and in his blessed (z”l) memory his synagogue planted a almond tree in their garden. I can’t wait to see the beautiful almond blooms next spring. I really miss my cousin Michael: his wonderful laugh, his boundless knowledge, and his dry sense of humor. He was there for me when I needed him and I feel a deep void when the holidays come around.

I have written about the origins of Tu Bishvat before and I always try to make a dish with dried fruits and nuts in observance of this minor holiday. I decided to make very simple, but delicious fruit and nut bars from the seemingly endless supply of dried fruits and nuts that are sold daily in every shuk and supermarket around the country. The recipe looks a bit strange because you will think that there can’t possibly be enough batter to bake into bars, but it works, and the brown sugar does not make the bars sickeningly sweet.

Fruit and Nut Bars

Yield: 16 bars

1/3 cup of flour

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

1/3 cup dark brown sugar

3/4 cup walnuts, chopped

3/4 cup pecans, chopped

1/2 cup cranberries

3/4 cup dates, pitted and cut into quarters

3/4 cup prunes, pitted and cut into quarters

1 cup dried apricots, cut into quarters

1 large egg

1/2 teaspoon pure vanilla extract

Preheat the oven to 160C (325F). Line an 8 x 8 inch (20 x 20 cm) baking pan with aluminum foil and set aside.

Put the flour, baking soda, baking powder and salt in a large bowl and mix with a fork. Stir in the brown sugar, walnuts, pecans and dried fruit. Mix with your hands making sure that the fruit and nuts are coated with the flour mixture.

In a separate bowl, beat the egg and the vanilla with a whisk or stick blender until pale and thick. Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.

Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Cool the bars on a wire rack and use a sharp knife to cut into squares.

Happy 2008!

The previous year was a whirlwind for me. It was a year of a couple of firsts, one was celebrating the first anniversary of my first and hopefully only marriage. Second, was writing my first blog. I have really enjoyed sharing new cooking and travelling adventures with all of you and don’t worry, there is much more to come.

I wish all of you a happy and healthy 2008. May all of your wishes come true.

New Year’s Eve is not widely celebrated here in Israel because in Judaism, the new year is Rosh Hashana, which normally falls in September or the beginning of October, depending on the Jewish Calendar. We went to a friend’s house for dinner, but did not say celebrate the new year, it was just a dinner with friend’s. We feasted on entrecote, lamb chops, lentils, zucchini, salad, homemade tomato bread, roasted potatoes and plenty of champagne.

To close the meal, I made Tarte au Citron. I know some of you will shriek that I made a parve version of this tarte, but it was as delicious as when I make it with butter. I know that sounds crazy, but it is true. This recipe is from chef Thomas Keller of French Laundry, Bouchon and Per Se restaurants in the United States. The crust is made with pinenuts, but you could easily make it with a plain tart crust of your choice. Just make sure that the tart crust does not contain a lot of sugar. The lemon filling is lemony and very creamy because you make it using sabayon method, which means that you rapidly whisk the mixture over a bain marie until it is thick and creamy.

Tarte au Citron

Yield: One 22 cm (9-inch) tart

Recipe from Bouchon by Thomas Keller

1/3 recipe Pine Nut Pastry Dough (see accompanying recipe)

2 eggs, cold

2 egg yolks, cold

3/4 cup granulated sugar

1/2 cup fresh lemon juice

85g (6 tablespoons) cold unsalted butter or margarine, cut into 6 pieces

Preheat the oven to 180C (350F) degrees. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)

Bring about 1-1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the filling. (The bottom of the bowl should not touch the water.)

Meanwhile, in a large metal bowl, whisk the eggs, yolks and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The filling may loosen slightly, but it will thicken and set as it cools. Pour the warm filling into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the filling is still warm, place the tart under the broiler. Leaving the oven door open, brown the top of the filling, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

Pine Nut Crust

Yield: Enough for three 9-inch tarts

Recipe from Bouchon by Thomas Keller

Because this dough uses only one egg, it is difficult to make in a smaller quantity. You will use one-third of this recipe to make the Lemon Tart; freeze the extra dough for another time.

2 cups pine nuts (283g or 10 ounces)

1/3 cup granulated sugar

3 cups all-purpose flour

226g (1 cup) unsalted butter or margarine, at room temperature (2 sticks)

1 egg

1 teaspoon vanilla

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.

Add the butter, egg and vanilla and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into 3 equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The extra dough can be frozen, wrapped well, for up to 1 month.

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