First of all I want to say a big Sorry that it took me THREE MONTHS to get my recipe published that I promised for so long. To defense myself I havn´t been lazy or not willing to do something. In fact it was the total opposite. I have so many things planned that I will be happy to share with you (hopefully very soon). And like I am, my To-Do-list was so long that I didn´t know where to start at all. And in the end of the day I havn´t accomplished even the half of things that I would have liked to do. But what I learned from my inner chaos is, that I have to be more patient and take step by step. Finish first one thing a 100% and then go on with the next step. So, that is what I did.
I havn´t told you yet, but I was planning for a long time now to start a second blog about my beloved Island Mallorca. Besides baking and photographing (and my dog), this Island owns a big part of my heart. Since I lived there and hopefully will in the nearest future, I cannot spend a day without thinking about life on Mallorca. So i thought why not writing about the Island and share with you my photography and Insider tipps I collected over the years. Said and done, the first article about a farmers market in the beautiful town Santa Maria del Cami is upon the blog now. Just to make a little advertising and support to my Mallorca up your life travel guide (click me)
Before I left for my last Mallorca trip last month, I baked and shooted a recipe that I really want to share with you. It is a typical german sweet that is mainly served during winter time for Christmas like cookies and things like that. I used to bake the “Nussecken” (nut corners) when I was little and they are super delicious. Of course. If not, I wouldn´t share. I don´t know but I felt a deep desire to bake the super duper sweets although Spring was around the corner and now finally is. Of course it wouldn´t be me, if I wouldn´t want to add a little bit of my personal style and summer feeling to them.
The typical recipe is made of a hazelnut butter sugar mixture that is baked on a crust and later tossed in dark chocolate. So as I was totally in Mallorca feeling I wanted to add some typical ingredients. I changed the hazelnuts into almonds and instead of using butter I used olive oil and coconut oil for the mixture. Which was a great decision. Between the nuts mixture and the crust comes a layer of marmalade for that I used an orange jam. After baking them I was really happy that they went out so great. Everyone who tried them said that they taste well and I believe what they said. This recipe makes extremely moist but also crunchy sweets that taste great of nuts, coconut, chocolate and a hint of orange. Oh, and not to forget juuust a little bit of Amaretto (almond liquor).
Well, that´s it. I hope you enjoy my new recipe and feel free to comment or ask anything you like.
Hasta luego, Zoe
ALMOND COCONUT CORNERS WITH DARK CHOCOLATE AND AMARETTO
- 300 g flour + 50 g coconut flour (optional)
- 130 g coconut oil (softened)
- 130 g sugar
- 1 tsp. baking powder
- 4 tsp. orange marmelade
- 200 g oil (olive)
- 200 agave syrup
- 100 planed almonds
- 50 g coconut flakes
- 100 g chopped almonds
- 100 g grounded almonds
- 4 tbsp. Amaratto
- 200 g dark chocolate
- roasted almonds (grated)
ALMOND OIL MIXTURE
1. Preheat oven to 175° C.
2. In a small pan melt coconut oil on medium heat. Set aside.
3. In a bowl mix flour and baking powder well. Add sugar.
4. Add coconut oil and knead until you have a tender dough.
5. Grease a baking sheet (46×38 cm) and evenly roll the dough. Press it equally.
6. With a fork prickle the dough a few times (helps baking it evenly).
1. In a pan heat up orange marmalade.
2. With a big spoon or a brush spread the liquid marmalade over the dough. Set aside.
ALMOND OIL MIXTURE
1. In a big bowl mix together oil, agave syrup, all almonds, coconut flakes and Amaretto. Mix until all ingredients are combined.
2. Spread mixture evenly onto the dough.
3. Bake about 25 minutes. Check on it and remove out of the oven when it is gold brown.
4. Let cool
1. In a pan bring 200 ml to a boil and melt chocolate in a small bowl over the water bath.
2. Remove heat to the lowest and stir chocolate until completely melted.
3. Carefully cut the almond batter in about 15 squares. Cut the squares diagonal so that you have about 30 little squares.
4. Whip the corners in the melted chocolate (in every way you like).
5. Decorate with roasted and grated almonds (optional).
6. Let almond corners set for 1 hour until chocolate got hard and store in an airtight box. Keepable for days, even a week.