While cooking the Apricot-kernel shaped cookies, there is always a spoon that is mysteriously tasted again and again. Nut-cocoa, seed-shaped retro snack. There's no peach in it, just the shape — cookie marketing is older than we think. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Knead the dough quickly and refrigerate for half an hour. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Press into thinly buttered peach seed molds. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 180 °C for 10–12 minutes, then cover with a warm lid. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Glue the two halves together with vanilla or nut cream. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Fill the molds only two-thirds full, and tap the cake out of them while they are still lukewarm.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Meatless dishes
- 7 recipes in this chapter. The recipes follow the order of the website.