Large marrow pipes recipe

Recipe is for 8 marrow pipes pieces

Ingredients

3 eggs
300 gram Marzipan
250 Gram Cream butter
250 grams powdered sugar
200 gram Pure Chocolate
75 grams sugar
60 gram flour
1 ½ tablespoon cornstarch
Jam

Instructions

Turn on the oven and preheat it to 175 degrees.
We start by making the biscuit. For this, split the eggs and beat the protein stiffly together with 50 grams of sugar.

Then Mix (in another bowl) the egg yolk creamy together with the rest of the sugar (25 grams). Finally, add the creamy egg yolk to the stiffly whipped protein and gently scoop it together. Sieve the cornstarch and flour above the mixture and then gently scoop it through the mixture.

Take a paper-coated baking sheet and divide the biscuit mixture into a rectangular shape of about 2 centimeters thick. Put the baking sheet in the oven and bake the biscuit for 15 minutes. Then let the biscuit cool completely.

While the biscuit is in the oven, you are already making the butter cream. This is done by mixing the cream butter with the icing sugar to an even mass. Use cream butter at room temperature and a kitchen machine or hand mixer.

Put the butter cream when it is ready in the refrigerator to stiffen.
When the biscuit is cooled, cut the edges off so that you have a nice rectangular slab. Then cut the slice over the width in half so that you have two equal pieces.

Lubricate the top of one of the pieces with jam and the other piece with butter cream. Then put them on each other (so that you have the jam side on the butter cream side). Spread the top with butter cream and put the whole at least half an hour in the fridge to stiffen.

Roll out the marzipan and make sure you have 8 rectangular bars that you can do all the way around the marrow pipes (the sides don't need to be covered).

If the marrow nozzles have been in the fridge long enough, get it out. Cut the marrow tubes into 8 rectangular pieces and spread the sides with the rest of the butter cream (so the jam is not visible by marzipan). Roll the marzipan around it and "slice" the sides with a little water to each other.

Melt the chocolate au Bain Marie and baptism The ends of the marrow pipes in the chocolate. The best way to do this is to harden one side, and then make the other side. The marrow pipes can then be stored in the refrigerator. Eat Tasty!

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Almond spiced biscuit cookies

Ingredients

100 g almond flakes
300 gr flour
150 gr butter
150 gr soft brown sugar
10 gr spices
1 tsp baking powder
some milk
1 heaping teaspoon Salt
100 gr of peeled chopped almonds (for garnish) flour rice flour or child to the shelf to pollinate Whole, peeled almonds to garnish

Instructions

Knead all the ingredients a smooth dough and add as last the sliced almonds. Bestuif the cookie mold with flour. Press the dough into the plank and cut away excess dough. (or insert with a round glass from
a unrolled dough sheet speculaasjes).
Remove the figurines from the shelf and put them on the buttered baking pan. Garnish the almond speculaasjes possibly with the almonds.

Preheat the oven to 175 ° c / 347 ° F

Bake the almond spiced biscuit cookies  ± 15 minutes in the middle of the oven until tender. Let the almond speculaasjes not too dark.

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Chickpea cookies

Ingredients

250 grams of dried chickpeas, soaked (a day in advance)
• 1 onion, very finely chopped
• 1 tomato, stripped of seeds and finely chopped
• 2 eggs, beaten separately
• a bunch of parsley, finely chopped
• 1 clove garlic, finely chopped
• coriander, finely chopped
• salt and pepper to taste
• 200 grams flour
• Choice of olive oil or corn oil or sunflower oil

Instructions

The well drained (uncooked) chickpeas in a blenderand chop finely. Mix in a large bowl with the onion, tomato, eggs, parsley, garlic, coriander, salt and pepper.
Sprinkle the flour over it and mix everything into asolid mass which croquettes or biscuits can be made.

If the dough is still too thin, add some flour then spoon for spoon and let it then covered in the refrigerator for at least an hour rest.

Heat a layer of oil in a frying pan. Shape the dough with a soup spoon to flat biscuits and put themimmediately after the forms one at a time in the hotoil. Let them soak. Bake them at the other side alsoBrown and cooked.

Check whether they are cooked, drain them brieflybefore they leave on a plate covered with paper towels.
Then serve them hot on and ...

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Soft Chocolate Chip Cookies

Ingredients

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips2 cups chopped walnuts (optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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