Bountygolla -Chocolate and Coconut Figolla

This is one of my signature cookie. I love bounty especially the dark chocolate, probably because when I was young, the TV advert portrayed, lush beautiful tropic bounties. So, I thought why not mingle that to the Maltese traditional Easter sweet? So here it is, the chocolate short pastry filled with coconut goodness. This recipe makes about 6 normal sized figolli, or 12-15 small ones. 

 

For the Pastry 

250g Unsalted Butter 

200g Caster Sugar 

1 tsp Baking Powder 

550g Plain Flour 

60g Cocoa Powder 

3 eggs 

Pinch Salt

For the Filling 

500g Dessicated Coconut 

250g Caster Sugar 

3 egg whites 

50ml Malibu 

1 tbsp Rice Flour 

For Decoration 

200g Dark Chocolate

Sprinkles

 

Making Pastry 

1. Using K beater mix butter and caster sugar till pale and fluffy 
2. Add eggs one at a time while continue on moderate speed 
3. Add sifted flours and salt then mix until a thick paste is formed. Do not over work the dough, a few seconds is enough 
4.  Scrape dough, gather mass on to some cling film, wrap to cover properly and refrigerate for 1/2 hour  

Making Filling

1. Using a whisk, beat eggs and sugar till soft merengue is formed 
2. Remove whisk, replace by K beater, add coconut, Malibu and rice flour, then mix till thick mixture is formed. If mixture is too dry, add some coconut water or more Malibu.  Leave to rest for 1/2 hour so that the coconut absorbs all liquids and fluff up.

Shaping Bountygolla 

1. 
   
   
   Roll out pastry to 5mm thickness, cut desired shapes and transfer shape to baking tin
   
2. Take heaped tablespoons of filling and level out on top of the pastry.
3. Roll out the pastry again and cut shapes again and arrange on top of the coconut mixture to form a sandwich.
4. Refrigerate for 15 minutes.
5. Heat the oven to 185C and bake Bountygollas for about 25minutes.  You will notice that the cookie is cooked when you see a light tinge of brown to the coconut filling.
6. You may eat the cookie strait-away, however these taste better covered in dark chocolate and sprinkled with your desired topping.
   

Foie Gras Hazelnut Macaroons

I discovered the sweet and salty of this delicate amuse bouche in Feudi San Gregorio restaurant in Avellino.  Their's were perfect of course, but what do you expect from a Michelin Star kitchen?!!

Preserved foie gras may be found from Deli Counters, however I bought mine from Annecy a quaint little village in France.   Recipe makes about 60 macaroons depending on the size.

 

For Macaroons:

4 Large Egg Whites

70g Caster Sugar

230g Icing Sugar

160g finely ground Hazelnuts

For Filling:

150g Preserved Foie Gras

Salt & Pepper

Sprig of freshThyme

Garnish

Maldon Salt flakes

Cranberry Jam 

Put egg whites and caster sugar in a food mixer and using a balloon whisk, whisk on high speed for 8-10minutes to a stiff merengue. Sift together ground hazelnut and icing sugar then using a large metal spoon fold into the merengue mixture. Spoon mixture into a piping bag fitted with 1cm plain nozzle. 

Line baking trays with baking paper then pipe small blobs size of 1euro coin.  Give the tray few sharp taps on the working top so that macaroons will not crack while cooking. Leave to rest for 15 minutes, meanwhile pre heat the oven to 150c.  

Bake for 20 minutes then remove from oven and leave to cool completely before filling. 

Pass the foie gras from a fine sieve, add salt and pepper and finely chopped thyme.  Spoon to a piping bag fitted with 1cm plain nozzle.

Pair macaroons into equal sizes, then pipe small amount of foie gras mixture in the middle and press together to form a sandwich.  Arrange on a serving board sprinkle over some salt. Serve with Prosecco.

Empty macaroons keep well for long time in an airtight container.

Cherry and Nut Coffee delight

A sweet balance to a good stretto!  Recipe makes around 60 small biscuits and it is important to use dried cherries not candied cherries.

200g Pure ground Almonds
100g Ground Pistacchios
200g Caster Sugar
1 tsp grated lemon rind
3 eggs
100g dried red cherries
100g blanched almonds
1 tbsp corn flour
2 tbsp semolina

Icing sugar for dusting

Pre heat oven to 170c

Pour all ingredients except cherries and almonds in a large mixing bowl, using a fork mix to form a stiff paste.
Add cherries and mix to evenly incorporate in the mixture.
Line a 30x30cm baking tray with baking paper.  Spoon over the mixture, using a fork to level it out.  Arrange the almonds evenly on top and bake for about 30 minutes till slightly golden.
Remove from oven and let the biscuit base to cool down.  Dust with icing sugar then shift the galette over a working surface and using a bread knife cut into 1x6cm strips.  Biscuits keep well in an airtight container for more than two weeks.

Almond and Pistacchio Biscotti

These are the lovely biscuits served after each meal at the Sakaleo fish restaurant in Scoglitti.  Perfect with a shot of Limoncello or good espresso. Recipe makes about 50

200g Pure Ground Almonds
100g Pure Ground Pistacchios
200g Caster Sugar
3 eggs
1 tsp grated lemon rind
2 tbsp semolina
1 tbsp corn flour
3 tbsp icing sugar for dusting

Pre heat oven to 170c.  Pour all ingredients (except icing sugar) in a large bowl and using a fork stir around till mixture forms a stiff paste.

Line a large baking tray with baking paper then using two table spoons, take small mixture into one spoon  and form into rough quenelle directly on the tray.  Leave enough space between each biscuit as they might rise a little.  Bake for about 25 minutes till lightly golden.  Dust with icing sugar and serve.  Keep well for in an airtight container for about two weeks and can be frozen without icing sugar  for up to three months. 

Home Made Garibaldi Fingers

Garibaldi Crackers are thin crackers filled with fig mixture, well, mine are more rustic and I filled them with dried juicy Prunes which I bought from Annecy.... Delisce!!  Make these biscuits with remaining short pastry when making flans and they freeze well when cooked and completely cold.

200g short Crust Pastry Recipe

300g pitted prunes

2 tbsp sugar

Process prunes to a fine mixture.

Pre heat oven to 175c

Roll pastry to long oblong.  Spoon mixture in the centre then fold over pastry.  Overlap slightly to seal properly. Using a rolling pin, press gently over the prune roll and roll to flatten out as much as possible.  Using a pizza cutter, cut into fingers and place on a baking tray.  Sprinkle sugar on top and bake for 30 minutes till golden.

Honeycomb Chocolate Cookies

These are marvellous multipurpose wonders.  They serve their purpose at tea, in a snack break or joined with a scoop of ice cream for a delicious dessert.  Recipe makes about 20 depending how big your spoonfuls are!  They keep well for up to one week in an air tight cookie jar.

 

200g unsalted butter

300g caster sugar

3 eggs

3 honeycomb bars (crunchie)

100g chocolate chips

300g self raising flour

80g cocoa 

1 tsp vanilla extract

1 tsp baking powder

chilli flakes or sea salt - optional

Heat oven 180c.  In a food mixer, beat butter and sugar till pale and creamy.  Add, vanilla then the eggs one at a time.  Remove K attachment and add sifted flour, cocoa and  baking powder and using a wooden spoon, stir till ingredients are combined. Do not over mix.  Roughly chop the honeycomb bars and add to the mixture with chocolate chips.  Give few stirs to achieve an even mixture then using two spoons, drop spoonfuls of cookie batter on a buttered baking tray.  Leave enough space from one to another as they spread during cooking time. If you wish, sprinkle with a touch of chilli flakes, or small pinch of sea salt for that additional kick!  Bake for about 20 minutes.  Remove and let them cool in tray.  Store in an air tight container.

Kwarezimal - Maltese Lent Sweets

During Lent, many Maltese are compelled to fast, and deprive themselves from sweet and decadent food with the good intention to pay for their sins.  Having no fat at all, Kwarezimal are the only traditional cookies, cooked throughout this period and  'permitted' to eat during the forty day of Sacrifice!  ...well I eat them as heartedly as any piece of chocolate! I have been inspired to do this recipe by my dear friend Doreen, who is a champion for almond biscuits! Recipe makes 10

500g Pure Ground Almonds

300g Soft Brown Sugar
30g Cocoa Powder
1 tbsp Rice Flour
150g Plain Flour
2 egg whites
2 tbsp water
3 tbsp Anisette
1 tbsp Orange Flower Water(optional)
1 tsp Mixed Spice
1 tsp Grated Orange Rind
1 tsp Grated Lemon Rind
Juice of 1 orange

Topping
1/2 Cup Crushed Roasted Hazelnuts
1/2 cup honey

In a large bowl, add egg whites, water, lemon rind, orange rind, orange flower water, orange juice, Anisette and sugar.  Using a fork, stir mixture well, then add almonds, sifted flour and cocoa powder, rice flour and mixed spice and continue to stir with the fork till all ingredients are combined to form a thick sticky paste.

Pre heat oven to 175c.

Line baking sheets with baking paper, then moist your hands with a little water, take heaped tablespoon of mixture and form into a 12cm roll then arrange on tray and flatten out gently.  Cookies should be about 12cm long 5cm wide and 1.5cm thick.  Dip a knife in some water and make cris cross dents on top.

Bake for 25 minutes then remove from oven and drizzle generously with honey and sprinke with crushed nuts.  These cookies will keep well for long time if stored in an air-tight container.

 

Fresh Coconut Melt in the Mouth Cookies

3 Egg Whites
1 1/2 cups Castor Sugar
3 Cups Freshly Shredded Coconut
Juice and Grated Zest of 1 Lime
1 tbsp cornflour
1 tbsp rice flour

200g plain chocolate

Beat the egg whites till soft peaks form, add sugar slowly and beat till it dissolves.  Add lime juice, grated zest, cornflour, rice flour and shredded coconut and using a metal spoon, fold everything int the egg white mixture.  Try to have an airy mixture that holds its shape when spooned on a baking tray.

Heat the oven to 200c.

Line a baking tray with baking paper then using two spoons spoon mixture over the baking paper leaving enough space for them to spread.

Bake for 10minutes then lower heat to 160c and bake for further 20 minutes.  Remove from oven and cool on a wire rack. 

Melt the chocolate and brush the bottoms with chocolate and place on a grease proof paper.  Using a teaspoon, make brisk movement over the cookies with melted chocolate for the streaky effect.  Cookies keep well in an airtight container for 4-5days.  Makes approx 20 cookies

Cantuccini

These are Tuscan Biscuits, normally served after meal dunked in fortified wine, the Vin Santo.  They are so easy to make and keep well for weeks in an airtight container.  Make sure that all the moisture is drawn out in the final stages of cooking and biscuits are crumbly and crunchy so that they will keep for longer.  You can exchange 50% of nuts with candied peel, raisins or even chocolate chips! This mixture makes about 60 biscuits.

 

4 cups plain flour

1 tsp baking powder

2 cups castor sugar

50g Butter

1 tsp grated orange rind

1/4 tsp Vanilla Essence

4 Eggs

1 tbsp brandy

1 cup Shelled Raw Pistaccios

1/2 cup Pine Nuts

1 cup Red Almonds

Heat oven to 180c.

In a food mixer, add sifted flour, baking powder, sugar, orange rind and chopped butter.  Using a K beater, beat on low spead for just one minute then add eggs, brandy and vanilla essence then beat again till mixture forms thick paste.  Finally add nuts and mix till all is combined. (Do not overbeat).  Lift the mixture and divide in three equal portions.  Carefully mould each portion into long rolls the shape of small baguettes and place on a baking tray.  Wet your hands with a little water and pat over rolls to get a smoother finish.  Bake for 30 minutes till golden.  Remove from oven and cool on wire rack. Lower the oven temperature to 160c.  While still warm cut slices 1 cm thick using a bread knife, place again on a baking tray and bake for another 30 minutes turning once after 15 minutes. Ensure that biscuits are compeletly dry before removing from oven. Cool on wire rack and store in an air tight container.  Serve with a chilled glass of Vin Santo.

Crunchy Peanut Cookies

These cookies are as light as a feather!  This is another quick recipe, and produce as much as 60 small cookies. Sugar content is very low compared to the amount of cookies you make from this recipe, so much that you can enjoy them with melted chocolate or soft Cheese

2 cups Self Raising Flour
1/2 tsp Bicarbonate of Soda
1 1/2 cup Ground Peanuts
3/4 cup sugar
1 tbsp Peanut Butter
75g Butter Melted
1 cup milk
2 eggs

1/2 cup Crushed Peanuts for topping

Pre heat oven to 200c.  Line two baking sheets with baking paper and set aside. Sift the flour and bicarbonate of soda in a  mixing bowl.  Add ground peanuts and sugar and mix well.  In another  bowl, add melted butter and peanut butter and heat a microwave for 20 seconds on high to melt the peanut butter.  Whisk together, then add milk, and eggs and whisk well.  Add mixture to dry ingredients and mix using a metal spoon till mixture is just combined.  Transfer mixture to a piping bag fitted with 1 cm plain nozzle,  and pipe mixture on lined baking trays into small cookies. Leave enough space from one another to spread. Sprinkle remaining crushed peanuts on top.  Bake in heated oven for 20 minutes or until well golden.  Turn to wire rack to cool.  Cookies can be frozen when cooked and completely cooled.

Spicy Pumpkin and Amaretti Biscuits

These Savoury biscuits are an inspiration from our favourite Italian Restaurant in Marsascala called Capo Tavola, and it's collection of 'Confettura', jam to you and me.  One of their delicacies, is Confettura di Zucca e Amaretti.  Amaretti are the light Italian, merengues made from bitter Almonds.  These biscuits are very light and freeze well when cooked and completely cold.  Serve with cheese and olives.

1 1/2 cup Pumpkin Mash 

2 cups flour

100g amaretti Biscuits

2 tsp baking powder

1 tsp bicarbonate of soda

1 tbsp skimmed milk powder

2 tbsp grated parmesan cheese

100g melted butter

1 tsp paprika

1/2 tsp chilli flakes

1/2 tsp salt

1 tsp grated fresh ginger

1 egg
Salt for a final Sprinkle

Pre heat the oven to 200c. Sift the Flour, baking powder, bicarbonate of soda and paprika in a mixing bowl. Crush the amaretti biscuits to fine crumbs and add to flour. Add the pumpkin mash, lightly beaten egg, melted butter, grated ginger, skimmed milk, parmesan cheese, chilli flakes, and salt and mix with a metal spoon till just combined.  Do not over mix. Spoon mixture into a piping bag fitted with 1cm plain nozzle.  Pipe small balls of mixture on a baking tray lined with baking paper, allowing enough space from one another to spread. Bake for 20 minutes until golden.  Take out from oven, lower oven temperature to 150c. Turn biscuits upside down, and cook for another 20 minutes until biscuits crisp up. Remove from oven and sprinkle fine salt all over while still warm.

Biskuttini

These are traditional Maltese almond cookies, I gave them a slight twist by adding some pistachio nuts. They freeze well, after cooked and completely cold put them in plastic bag and take out just half an hour before needed.

3 egg whites

1 cup castor sugar

1 tablespoon rice flour

Few drops almond essence

250g ground almonds

200g ground pistachios

Candied cherries and pecan nuts to decorate

4 sheets of rice paper.

In a food mixer beat the egg whites till soft peaks form, add essence then gradually add sugar and continue beating till sugar dissolves. Remove the whisk and with a large metal spoon fold in the ground nuts and rice flour till thick paste forms. Transfer mixture to piping bag with plain nozzle of about 1.5cm width. Place rice paper on baking sheets and pipe cookies on top leave enough room to expand. Decorate with half candied cherries or pecans and leave to set for minimum 3 hours. Heat oven 160c and bake for about 1/2 hour until slightly golden.

Wholemeal Biscuits

250g Plain Flour

250g Whole meal Flour
1tsp cumin seeds
1/4 tsp Salt
1/4 tsp cream of tartar
150g unsalted butter
2 tbsp water

Put all ingredients except water in a food processor and pulse for a few times until mixture resembles fine breadcrumbs.  add water and process until dough forms.  Do not over work the dough.

Divide the dough into two pieces and roll into two rolls approx 4cm thick.  Wrap in cling film and freeze for half an hour.
Take out from freezer, unwrap and using a sharp knife cut into two millimetre slices.  Put on baking tray, prick with fork two times and sprinkle with some extra salt.  Bake in a 190c oven for 1/2 hour until golden.