Monday, September 27, 2010

Tahini Cookies

If you want to try a different taste in baking, these cookies can be a perfect option. These cookies are really nice for a winter night with some hot tea.

As one of the ingredients,I used raw sesame tahini which I purchased from a Middle Eastern grocery store. Only trick in making these are adding the flour gradually. Just check the consistency of the dough when you add each batch of flour so that you should be able to roll each cookie.

  • 1/2 cup sugar
  • 1 cup sesame tahini
  • 1 1/2 stick unsalted butter
  • 1 egg ( separated)
  • 1 tsp vanilla extract
  • 3,5 cups floursliced almonds
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Beat the sugar and tahini for 1 minute.  Add butter, egg yolk and vanilla extract until well combined. 
  3. Gradually add flour in 1 cup or 1/2 cup batches. Check the consistency of the dough each time. You should be able to shape the dough into small balls.
  4. Shape dough into 3/4- to 1-inch balls and dip in egg whites first,then sliced almond. Place in the baking sheet. Bake 30-35 minutes until they start to brown on the outside.

Le Marquis (Chocolate Spongecake)

For a long time, I wanted to get Julia Child's famous book " Mastering the Art of French Cooking" and finally my husband surprised me with this book as a gift.

This is the very first recipe from the book and it was PHENOMENAL. It is called Le Marquis and since it has melted chocolate inside, it just simply a chocolate heaven. Don't be scared, it is very easy to make , just follow the steps exactly.Here's the link to the recipe:

I preferred not covering with any icing because it's just delicious as the way it is..The trick while making this cake is NOT TO OVER-MIX during folding the egg whites. When you remove it from oven, it sinks little bit. Don't worry because as a result you will have a nice crust on the outside..