Ces délicieux sablés en forme de cœur sont parfaits pour allier gourmandise et soutien en ce mois d'Octobre Rose. Faciles à préparer et avec une touche acidulée grâce aux cranberries, ils feront fondre le cœur de vos proches !
Ingrédients :
200 g de farine
100 g de beurre doux (à température ambiante)
80 g de sucre glace
1 œuf
1 cuillère à café d'extrait de vanille
1 pincée de sel
50 g de cranberries séchées, finement hachées
1 cuillère à soupe de jus de citron (facultatif)
1 cuillère à soupe de lait (pour dorer les sablés)
1.Préparation de la pâte :
Dans un grand bol, mélangez le beurre ramolli avec le sucre glace jusqu’à obtenir une texture crémeuse et homogène.
Ajoutez l'œuf, l'extrait de vanille, et une pincée de sel. Mélangez bien.
Incorporez progressivement la farine et continuez à mélanger jusqu’à ce que la pâte se détache des parois et forme une boule.
Ajoutez les cranberries finement hachées et, si vous le souhaitez, le jus de citron pour un goût plus acidulé.
Enveloppez la pâte dans un film alimentaire et laissez la reposer au réfrigérateur pendant 30 minutes.
2.Façonnage des sablés :
Préchauffez votre four à 180°C (thermostat 6).
Sur un plan de travail légèrement fariné, étalez la pâte sur une épaisseur d’environ 5 mm.
Utilisez un emporte-pièce en forme de cœur pour découper les sablés. Avec un emporte-pièce plus petit (ou la pointe d'un couteau), découpez de petits cœurs à l’intérieur de la moitié des sablés.
Déposez les sablés sur une plaque recouverte de papier cuisson. Si désiré, badigeonnez légèrement de lait pour un aspect doré.
3.Assemblage et cuisson :
Sur les sablés pleins, étalez une fine couche de confiture de cranberries ou déposez quelques morceaux de cranberries hachées.
Placez les sablés découpés avec les petits cœurs par-dessus les sablés pleins pour former des "sandwichs".
Enfournez pendant 12 à 15 minutes jusqu'à ce que les sablés soient légèrement dorés sur les bords.
4.Finition :
Laissez refroidir les sablés sur une grille.Saupoudrez-les éventuellement de sucre glace pour une touche finale.
Astuce :
Pour encore plus de saveur, vous pouvez ajouter une touche de cannelle ou de zestes d’orange dans la pâte. Ces sablés se conservent bien dans une boîte hermétique pendant plusieurs jours.
Bon appétit et que ces cœurs apportent chaleur et soutien en ce mois d'Octobre Rose ! 🎀❤️
Preheat the oven to 180°c.
Whisk the soft butter with the sugar.
Add the eggs and whisk again. Then add the flour, baking powder, pinch of salt and milk. Mix again.
Separate the preparation into two equal parts.
Mix the powdered pistachios and add them to one of the preparations, also add the pistachio paste.
Add the cocoa to the other preparation.
Mix your two preparations well to make them homogeneous.
Butter and flour a cake mold, pour the 2 preparations into it, alternating the layers to create a nice marbling.
Bake for 50 min.
Let cool before turning out onto a baking rack!
For the dough:
In a container, mix the flour and 70g of butter with your fingertips.
When a sandy texture is obtained, add the icing sugar and 15g of almond powder , then the egg yolk.
Then work the dough until it is homogeneous, then place it on cling film and flatten it with your hand.
Cover it with film and refrigerate it for at least 30 minutes.
Take out the dough.
Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
For garnish :
Preheat the oven to 200°C (th. 7).
Melt the remaining butter.
Beat the eggs vigorously with the sugar and gradually incorporate the remaining almond powder .
Mix the butter with the eggs then pour in the maple syrup, mix and add the fleur de sel and pecans .
Pour everything over the dough.
Bake the tart at 200°C (th. 7) for 15 minutes, then lower the temperature to 160°C (th. 5) and continue cooking for around another 30 minutes.
Put three spoonfuls of Greek yogurt in a bowl.
Add a spoonful of honey or more depending on your taste.
Pour some cashews , hazelnuts , almonds and pistachios over the yogurt.
Add a handful of red fruits.
Sprinkle with pumpkin seeds, sunflower seeds and pine nuts .
For the brownie:
Preheat the oven to 170°C.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar using a mixer. Once they have doubled in volume, gently incorporate the chocolate, flour, hazelnuts and pecans.
For the mussels:
Butter and flour rectangular molds. Pour the mixture into the molds and bake for 10 to 12 minutes. Do not overcook the brownies as their centers should remain sticky!
Unmold the brownies and serve them when they have cooled.
For more deliciousness, add hazelnuts and/or pecans as desired.
Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
Preheat the oven to 180°C (th 6).
Melt the butter over low heat without coloring it and set aside.
In a bowl, combine the icing sugar and flour.
Clarify the eggs so that only the whites remain, add to the flour and icing sugar then mix.
Finish with the melted butter and set aside to cool.
On a sheet of baking paper, spread the cold dough into a circle using a tablespoon and sprinklewith almonds .
Cook for 8 minutes to obtain a nice color.
Remove from the oven, let cool for 1 minute.
Place on a rolling pin to shape and enjoy.
Whisk together the flour, oats, sugar, baking powder and salt in a large bowl.
In another bowl, whisk almond milk, 2 tablespoons oil, eggs, almond extract.
Add the liquid ingredients to the dry ingredients and whisk only until combined.
Add the almonds . Use some of the remaining oil to lightly grease a pan.
Reheat over medium heat. Using a ladle, pour one cup (40 ml) of mixture for each pancake. Brown the pancake on both sides, flipping once and using more oil, if needed.
Serve.
To toast minced, chopped or sliced almonds: Spread almonds on an ungreased baking sheet.
Place in the oven at 180° and cook for five to 6 minutes or until the almonds are golden brown; turn the almonds once or twice so they brown evenly.
The almonds will continue to toast lightly once removed from the oven.
Source: www.almonds.fr
Preheat the oven to 190°.
Lightly grease a cake pan or place parchment paper in the bottom.
Mix all the ingredients in a bowl and pour the mixture into a mold. Place in the oven for 10 minutes.
Remove from the oven and cut the cake into bars.
Let your imagination be free !
Photo credit: www.almonds.fr
Melt the butter, then let it cool.
Beat the whole eggs and the sugar in the same container until the mixture becomes white. Add the flour and baking powder. Add the cooled melted butter to the mixture, then pour in the milk.
Then add the honey, the chopped walnut pieces and mix well. Cover the preparation with cling film, then let the dough rest in the refrigerator for 1 hour.
Preheat the oven to 160°C.
Fill the molds 3/4 full with a silicone or sheet metal mold, then leave to rest in the refrigerator again for 1 hour.
Bake for 10 to 12 minutes at 160°C.
For the sourdough:
Pour the yeast and lukewarm water into the bottom of the mixer tank, add 50g of flour.
Mix with the "sheet" so as to obtain a small ball of very firm dough.
Cover this sourdough with 225g of flour and leave to rise for 30 minutes in a fairly warm room.
Prepare the mold:
Generously butter the mold using a brush and spread the flaked almonds at the bottom (or one whole almond per groove).
To book.
For the kouglof dough:
When the leaven has grown well (the flour should have cracked on the surface), place the whole egg, milk, sugar, salt and 65g of soft butter on top.
Knead the dough with the mixer hook for 15 minutes, starting at slow speed, and finishing for 5 minutes at faster speed.
The dough should come away from the edges and no longer stick to your fingers.
When it is very smooth and elastic, add the grapes macerated in rum and lightly drained, mix for a few more moments to fully incorporate the fruits.
Leave the dough to rise for 1h30 (near a radiator or in a just lukewarm oven off), it will double in volume.
Pour the pushed dough onto a lightly floured work surface and work it with your fingertips to give it the shape of a ball (work it as little as possible).
Place the ball of dough in the kouglof mold, press down a little and leave to rise for another 2.5 hours.
The dough should ideally exceed the height of the mold to subsequently form a nice base.
Preheat the oven to 170°C fan-forced, then bake for 30 to 35 minutes.
Remove from the oven and leave to cool completely before sprinkling with icing sugar.
Preheat your oven to 170°C
Preferably use a non-stick baking tray (or cover your baking tray with parchment paper).
Mix all the dry ingredients in a salad bowl.
Then add the applesauce, beaten eggs, oil, honey, vanilla, salt and spices.
Mix all the ingredients until they form a whole.
Form cookies 5/6 cm in diameter on the baking tray and flatten them with a spoon.
Bake at 170° for 15 to 20 minutes or until the edges start to brown.
Then leave to cool on the plate.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
