edition

THE BEST
COOKIE RECIPES

Photography
by Dmitriy Khoroshaev
Welcome to “The Best Cookie Recipes”, a cookbook filled with a
collection of my all-time favorite cookie recipes. I’m thrilled to show
you how to make some of the most delicious and irresistible cookies
that I’ve had the pleasure of tasting over the years.

As a pastry chef myself, I’ve always had a passion for delicious

desserts that make people happy, and cookies have a special place
in my heart. There’s something about the combination of butter,
sugar, and flour that creates the perfect canvas for all kinds of flavor
and texture variations. The recipes in this book range from popular
classics to modern and innovative creations, but all of them share
two things in common – they’re absolutely delicious and easy to
make!

Let me introduce you to some of the standout recipes in this book.

First up, are our Amaretti Cookies. These delightful Italian almond
cookies are chewy, sweet, and have a distinct nutty flavor. Made with
almond powder, egg whites and sugar, they are a great gluten-free
option for those looking for a tasty treat.

Our Lemon Curd Cookie recipe is also a winner. Tangy, sweet,

and buttery, these cookies are the perfect treat for lemon lovers.
The lemon curd filling adds a bright and refreshing flavor that pairs
perfectly with the rich, dense cookie base. These cookies are
perfect for spring and summer, but you’ll want to make them all year
round!

Another fruity favorite of mine is our Raspberry Pie Cookies.

Made with a buttery almond shortcrust crust and filled with sweet
raspberry jam, these cookies are sure to satisfy your sweet tooth.
They’re also perfect for sharing (but, of course, only if you want to!).

Whether you’re looking for a traditional cookie recipe or something

more creative, this cook(ie)book has something for everyone! Each
recipe comes with detailed, step-by-step instructions that will inspire
you to get into the kitchen and start baking. I hope you enjoy these
recipes as much as I do, and I can’t wait for you to try them out!

Tetyana Verbytska
Founder of KICA Edition
CONTENTS
Almond Cookies 7
Amaretti Cookies 11
Blackcurrant Heart Cookies 15
Cantuccini Cookies 21
Chocolate Cookies 25
Chocolate Cookies with Cocoa Nibs 29
Chocolate Ganache Cookies 33
Golden Leaf Cookies 38
Hazelnut and Lemon Roll Cookies 42
Hazelnut Moon Cookies 47
Italian Flower Cookies 51
Kurabiye Cookies with Apricot Jam 55
Lemon and Poppy Seed Moon Cookies 59
Lemon Curd Cookies 63
New York Cookies 68
Oreo Cookies 72
Peanut Cookies 77
Pistachio Ring Cookies 81
Raspberry Pie Cookies 86
Spiced Parmesan Cookies 91
Sugar Pillow Cookies 95
ALMOND COOKIES
for 20 cookies d=4 cm
 Almond Cookies
for 20 cookies d=4 cm

ALMOND BATTER

Ingredients Total weight: ~ 432 g 100%

• Almond powder 200 g 46%

• Unblanched almond powder 20 g 5%
• Sugar 100 g 23%
• Egg whites 110 g 25%
• Sea salt 2g <1%

1. Preheat the oven to 170 °C / 338 °F and line the baking tray with a
silicone mat.

2. Put the egg whites, sea salt and sugar in a bowl of a stand mixer
and whip at medium speed with a whisk attachment into a stiff
meringue.

3. In a bowl, combine the almond powders with a whisk.

4. Gradually introduce the almond mixture to the meringue and gently

mix with a silicone spatula until combined.

5. Use the batter right away.

8
 Almond Cookies
for 20 cookies d=4 cm

BAKING THE COOKIES

Ingredients

• Almond batter
• Sliced unblanched almonds 150 g
• Icing sugar Sufficient quantity

1. Transfer the almond batter to a piping bag fitted with a round tip
10 mm in diameter.

2. Pipe the cookies d=4 cm on a silicone mat, leaving some space

between them.

3. Decorate the surface of each cookie with the sliced unblanched

almonds and dust with icing sugar using a fine sieve.

4. Bake the cookies in the oven, preheated to 170 °C / 338 °F, for
about 15 minutes until golden brown.

5. Transfer the baked cookies to a wire rack and let them cool down
at room temperature.

6. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

9
AMARETTI COOKIES
for 14 cookies 40 g each
 Amaretti Cookies
for 14 cookies 40 g each

SYRUP–COATED ALMONDS

Ingredients

• Almonds 50 g
• Sugar 65 g
• Water 50 g

1. Pour the sugar and water in a thick-bottomed saucepan. Heat over

medium heat until the syrup starts boiling, stirring with a spatula
until the sugar dissolves. Reduce the heat and cook the syrup for
1 minute more without stirring. Take the syrup off the heat.

2. Add the almonds to the hot syrup, cover the saucepan with a lid or
plastic wrap and set it aside for 30 minutes.

3. Drain the syrup through a sieve.

ALMOND DOUGH

Ingredients Total weight: ~ 582 g 100%

• Almond powder 300 g 52%

• Sugar 180 g 31%
• Egg whites 100 g 17%
• Sea salt 2g <1%

1. In a bowl, mix the egg whites, sugar and sea salt with a spatula.

2. Sift the almond powder into the bowl with the egg whites. Combine
all the ingredients with a silicone spatula until homogeneous.

3. Use the dough right away.

12
 Amaretti Cookies
for 14 cookies 40 g each

BAKING THE COOKIES

Ingredients

• Almond dough
• Syrup-coated almonds
• Icing sugar Sufficient quantity

1. Prepare a baking tray lined with a silicone mat and a bowl with the
icing sugar.

2. Using a scale, divide the dough into 14 pieces, 40 g each. Shape

the dough balls between your palms and toss them in icing sugar.

3. Arrange the cookies on the prepared baking tray and press them
lightly with your hand. Place the syrup-coated almond in the center
of each cookie.

4. Leave the cookies to dry at room temperature (20 °C / 68 °F) for

around 30 minutes. This step will help to form a skin on the surface
of the cookies.

5. Bake the cookies in the oven, preheated to 160 °C / 320 °F, for
about 15 minutes until light golden brown. The baked cookies
should remain soft and a bit moist on the inside.

6. Take the baked cookies from the oven and let them cool down
completely at room temperature.

7. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

13
BLACKCURRANT
HEART COOKIES
for 8 cookies
 Blackcurrant Heart Cookies
for 8 cookies

BLACKCURRANT JAM

Ingredients Total weight: ~ 256 g 100%

• Blackcurrants (fresh or frozen) 200 g 78%

• Sugar 40 g 17%
• Glucose/corn syrup 10 g 4%
• Pectin NH 4g 1%
• Potato starch/cornstarch 2g <1%

1. Place the blackcurrants and glucose syrup into a saucepan. Bring

the mixture to 30–35 °C / 86–95 °F.

2. In a bowl, mix the potato starch, pectin NH and sugar. Gradually

add this mixture into the mixture while whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil and

cook for about 3 minutes to activate the pectin. Then remove it
from the heat.

4. Pour the jam on a tray lined with a silicone mat with borders, spread
it into a layer 3 mm thick with an offset spatula and cover it with
plastic wrap touching the surface of the jam. Place it in the freezer
until frozen.

5. Take the frozen jam out of the freezer and remove the plastic wrap.

6. Cut out 8 hearts with a heart cutter and leave them on the tray.
Place the tray back in the freezer.

7. Defrost the leftovers of the jam and strain it through a sieve in a

clean bowl.

8. Cover the bowl with plastic wrap touching the surface of the jam
and place it in the fridge.

16
 Blackcurrant Heart Cookies
for 8 cookies

BUCKWHEAT SHORTCRUST PASTRY

Ingredients Total weight: ~ 527 g 100%

• Buckwheat flour 107 g 20%

• Rice flour 107 g 20%
• Potato starch 40 g 8%
• Butter 82% 140 g 27%
• Egg whites 50 g 9%
• Icing sugar 80 g 15%
• Sea salt 1g <1%
• Cinnamon powder 1g <1%
• Ginger powder 1g <1%

1. Put the buckwheat flour, rice flour, potato starch, icing sugar,
cinnamon powder and ginger powder (all sifted) in the bowl of a
stand mixer. Combine all the ingredients with a paddle attachment
at low speed until homogeneous.

2. Add the cold diced butter and sea salt, and continue mixing for a
few minutes at low speed until the mixture resembles wet sand.

3. Add the egg whites and mix at low speed until combined. The
dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 3 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
1 hour to stabilize.

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

In a bowl, combine the egg yolk and the whipping cream, mix well with
a pastry brush.

17
 Blackcurrant Heart Cookies
for 8 cookies

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Stabilized buckwheat shortcrust pastry

• Frozen blackcurrant jam hearts
• Egg wash

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Divide the dough in half. Cut the strips 10 cm long and 1 cm wide
from one half of dough using a roller cutter or a knife. Prepare a tray
lined with a silicone mat.

3. To make the lattice pattern, lay half of the strips of dough evenly in
one direction across your tray. Gently fold back every second strip
halfway and add one strip of dough across the center. Repeat this
step alternating the strips you fold back and adding more strips of
dough. Place the tray with the lattice pattern in the fridge to keep it
cold for further assembly.

4. Cut 8 hearts out of the second half of dough using a heart cutter
and put them on a baking tray lined with a perforated silicone mat.

5. Take the blackcurrant jam hearts out of the freezer and place them
on the pastry hearts. Brush the edges of each cookie with the egg
wash and cover with the lattice pattern. Cut out the heart cookies
using a heart cutter.

6. Place the baking tray in the freezer for an hour to let the cookies
stabilize.

7. Bake the cookies in the oven, preheated to 150 °C / 302 °F, for
about 15 minutes. Cool down at room temperature.

18
 Blackcurrant Heart Cookies
for 8 cookies

DECORATING THE COOKIES

Ingredients

• Baked chilled cookies

• Leftover blackcurrant jam
• Fresh mint leaves Sufficient quantity
• Fresh blackcurrants Sufficient quantity
• Icing sugar Sufficient quantity

1. Dust the edges of the cooled baked cookies with the icing sugar
using a fine sieve.

2. Transfer the jam into a paper cornet and cut it 1–2 mm above the
tip. Pipe the jam in between the lattice pattern.

3. Decorate the cookies with fresh mint leaves and blackcurrants.

4. Then leave the cookies on the tray at room temperature until the
jam sets.

5. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

19
CANTUCCINI COOKIES
for 10 cookies 50 g each
 Cantuccini Cookies
for 10 cookies 50 g each

ALMOND DOUGH

Ingredients Total weight: ~ 518 g 100%

• Sugar 65 g 13%
• Icing sugar 65 g 13%
• Whole eggs 50 g 10%
• Whipping cream 35% 80 g 15%
• All-purpose flour 165 g 32%
• Baking powder 2.5 g <1%
• Sea salt 1g <1%
• Unblanched almond powder 90 g 17%
• Vanilla ½ pod <1%

1. In a bowl, combine the cream and whole eggs with a whisk.

2. Pour the sugar, sifted icing sugar, sea salt and vanilla seeds in
the bowl of a stand mixer and mix at low speed with a paddle
attachment.

3. Pour in the egg-cream mixture and mix at low speed until

combined.

4. In a separate bowl, sift together the all-purpose flour, baking

powder and unblanched almond powder. Mix with a whisk and
introduce into the mixer bowl. Mix until smooth.

5. Prepare a baking tray lined with a silicone mat, a bowl with water
and scales to weigh the dough balls.

6. Wet your hands with water and shape the dough balls, 50 g each.
Arrange them on the tray and lightly press with your hand.

7. Place the cookies in the fridge for about 3 hours until very cold.

22
 Cantuccini Cookies
for 10 cookies 50 g each

EGG MIXTURE

Ingredients Total weight: ~ 70 g 100%

• Egg yolks 20 g 29%

• Whole eggs 50 g 71%

In a bowl, combine the egg yolks and the whole eggs, mix well with
a whisk.

BAKING THE COOKIES

Ingredients

• Stabilized almond cookies

• Egg mixture

1. Preheat the oven to 160 °C / 320 °F and bake cookies for about
20 minutes until golden brown.

2. Allow the baked cookies to cool down to around 35–40 °C /

95–104 °F and brush them with a thin layer of the egg mixture.

3. Bake the cookies for 10 minutes more at 150 °C / 302 °F.

4. Take the baked cookies from the oven and let them cool down
completely at room temperature.

5. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

23
CHOCOLATE COOKIES
for 20 cookies d=4 cm
 Chocolate Cookies
for 20 cookies d=4 cm

CHOCOLATE SHORTCRUST PASTRY

Ingredients Total weight: ~ 347 g 100%

• Butter 82% 125 g 36%

• Icing sugar 50 g 14%
• Sea salt 2g <1%
• Egg whites 20 g 6%
• All-purpose flour 125 g 36%
• Cocoa powder 24% 25 g 7%

1. Take the butter and egg whites out of the fridge in advance so that
they warm up to room temperature.

2. Add the soft butter, icing sugar and sea salt in the bowl of a stand
mixer. Whip at medium speed with a paddle attachment until light,
airy and voluminous.

3. In a separate bowl, whisk the room-temperature egg whites lightly,

then gradually add them to the whipped butter and continue to
whip until light and homogeneous.

4. Sift the all-purpose flour and cocoa powder into the mixer bowl
and combine everything at low speed until smooth.

5. Transfer the batter into a piping bag fitted with a 16-mm closed star
piping tip.

6. Pipe the cookies d=4 cm on the baking tray lined with a silicone
mat and press the middle of the piped cookies to fill in the gap.

7. Place the cookies in the freezer for about 1 hour until frozen.

8. Bake the cookies in the oven, preheated 150 °C / 302 °F, for about
15–20 minutes.

9. Take the baked cookies out of the oven and let them cool down
completely.

26
 Chocolate Cookies
for 20 cookies d=4 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 223 g 100%

• Whipping cream 35% 95 g 43%

• Inverted sugar/honey 15 g 7%
• Dark chocolate 70% 90 g 40%
• Butter 82% 15 g 7%
• Glucose/corn syrup 7g 3%
• Sea salt 1g <1%

1. In a saucepan, mix the cream, glucose syrup, inverted sugar

and salt. Bring the mixture to 80 °C / 176 °F and pour it over the
chocolate.

2. Let the chocolate melt for about 1 minute and process the mixture
with a hand blender until smooth.

3. When the mixture cools down to 40 °C / 104 °F, add the butter and
process the mixture with a hand blender once again.

4. Use the ganache right away.

ASSEMBLY

Ingredients

• Baked chocolate cookies

• Dark chocolate ganache

1. Transfer the ganache into a paper cornet and pipe a drop of it in

the center of each cookie.

2. Place the finished cookies in a food container with a lid and store
them at room temperature for up to 14 days.

27
CHOCOLATE COOKIES
WITH COCOA NIBS
for 12 cookies d=6 cm
 Chocolate Cookies with Cocoa Nibs
for 12 cookies d=6 cm

CHOCOLATE SHORTCRUST PASTRY

Ingredients Total weight: ~ 494 g 100%

• All-purpose flour 175 g 35%

• Cocoa powder 24% 25 g 5%
• Cornstarch 10 g 2%
• Icing sugar 80 g 16%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Baking powder 2g <1%
• Butter 82% 120 g 24%
• Whole eggs 50 g 10%

1. Sift the all-purpose flour, cocoa powder, cornstarch, almond

powder, baking powder and icing sugar in the bowl of a stand
mixer. Combine all the ingredients with a paddle attachment at low
speed until homogeneous.

2. Add the cold diced butter and sea salt and continue mixing for a
few minutes at low speed until the mixture resembles wet sand.

3. Add the whole eggs all at once and mix at low speed until
combined. The dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 4 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

In a bowl, combine the egg yolk and the whipping cream, mix well with
a pastry brush.

30
 Chocolate Cookies with Cocoa Nibs
for 12 cookies d=6 cm

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Stabilized chocolate shortcrust pastry

• Egg wash
• Cocoa nibs 100 g

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Cut 12 circles out of the dough using a 6-cm round cutter and
transfer them on a baking tray lined with a perforated silicone mat.

3. Brush the dough circles with the egg wash and sprinkle the cocoa
nibs on top. Remove the excess nibs with a clean dry pastry brush.

4. Place the baking tray with the cookies in the fridge for 1 hour.

5. Bake the cookies in the oven, preheated to 160 °C / 320 °F, for
about 20 minutes.

6. Leave the cookies for 30 minutes at room temperature to cool.

7. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

31
 CHOCOLATE
GANACHE COOKIES
for 10 cookies d=6 cm
 Chocolate Ganache Cookies
for 10 cookies d=6 cm

SHORTCRUST PASTRY

Ingredients Total weight: ~ 522 g 100%

• All-purpose flour 255 g 49%

• Butter 82% 120 g 23%
• Icing sugar 83 g 16%
• Baking powder 2.5 g <1%
• Sea salt 2g <1%
• Whole eggs 50 g 10%
• Cornstarch 10 g 2%

1. Put the flour, icing sugar, cornstarch (all sifted), sea salt and baking
powder in the bowl of a stand mixer. Combine with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

3. Add the whole eggs all at once and mix at low speed until
combined. The dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 4 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

34
 Chocolate Ganache Cookies
for 10 cookies d=6 cm

CHOCOLATE GANACHE

Ingredients Total weight: ~ 201 g 100%

• Milk chocolate 40% 100 g 50%

• Dark chocolate 70% 50 g 25%
• Whipping cream 35% 25 g 12%
• Butter 82% 25 g 12%
• Sea salt 1g <1%

1. Melt the chocolate to 40 °C / 104 °F over a water bath or in a

microwave oven.

TIP
• If you are using a water bath method, make sure that the
water in a pan does not come in contact with the bowl filled
with chocolate. If you are using a microwave oven, heat the
chocolate in pulses (around 30 sec) and stir each time with a
silicone spatula.

2. Separately, heat the cream, butter and salt to a temperature of

80 °C / 176 °F, then pour the mixture into the melted chocolate.

3. Process everything with a hand blender at low speed until smooth.

4. Pour the chocolate ganache into a 4-cm hemisphere silicone mold.

5. Place the mold in the freezer until the chocolate ganache is frozen.

35
 Chocolate Ganache Cookies
for 10 cookies d=6 cm

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Frozen chocolate ganache hemispheres

• Stabilized shortcrust dough
• Icing sugar Sufficient quantity

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Cut 20 circles out of the dough using a 7-cm round cutter.

3. Place the frozen chocolate filling on top of 10 dough circles, cover

them with the rest of the dough circles.

4. Sandwich the cookies by pressing the dough along the edge with
your fingers, cut out the cookies with a 6-cm flower-shaped cutter.

5. Transfer the cookies onto the baking tray lined with a perforated
silicone mat and place them in the freezer for about an hour, until
the cookies are frozen.

6. Bake in the oven, preheated to 150 °C / 302 °F, for 15 minutes until
golden brown.

7. Take the baked cookies out of the oven and let them cool down
completely. Dust the finished cookies with the icing sugar using a
fine sieve.

8. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

36
GOLDEN LEAF COOKIES
for 20 cookies 6x3 cm
 Golden Leaf Cookies
for 20 cookies 6x3 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 586 g 100%

• Butter 82% 150 g 26%

• Icing sugar 105 g 18%
• Sea salt 1g <1%
• Whole eggs 50 g 9%
• Almond powder 30 g 5%
• All-purpose flour 250 g 43%
• Vanilla ¼ pod <1%

1. Put the flour, icing sugar and almond powder (all sifted) in the bowl
of a stand mixer. Combine the ingredients with a paddle attachment
at low speed until homogeneous.

2. Add the cold diced butter, vanilla seeds and sea salt and continue
mixing for a few minutes at low speed until the mixture resembles
wet sand.

3. Add the whole eggs all at once and mix at low speed until
combined. The dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 5 mm, starting from the center.

5. Transfer the rolled out dough on the tray and place it in the fridge
for 3 hours to stabilize.

EGG MIXTURE

Ingredients Total weight: ~ 70 g 100%

• Egg yolks 20 g 29%

• Whole eggs 50 g 71%

In a bowl, combine the egg yolks and the whole eggs, mix well with
a whisk.

39
 Golden Leaf Cookies
for 20 cookies 6x3 cm

BAKING THE COOKIES

Ingredients

• Stabilized almond shortcrust pastry

• Egg mixture

1. Take the rolled out dough from the fridge and remove the
parchment paper.

2. Cut out 20 cookies using a 6x3 cm leaf-shaped cutter and transfer

them on a baking tray lined with a perforated silicone mat.

3. Brush the cookies with the egg mixture and place them in a fridge
for 1 hour to dry up.

4. In one hour, repeat step 3 once again. This will help your cookies to
get a nice glossy sheen.

5. Make the veins by pressing the back side of the knife into the
cookie dough.

6. Bake the cookies in the oven, preheated to 160 °C / 320 °F, for
about 20 minutes until golden brown.

7. Take the baked cookies from the oven and let them cool down
completely at room temperature.

8. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

40
HAZELNUT AND LEMON
ROLL COOKIES
for 6 cookies
 Hazelnut and Lemon Roll Cookies
for 6 cookies

SHORTCRUST PASTRY

Ingredients Total weight: ~ 504 g 100%

• Butter 82% 110 g 22%

• Icing sugar 100 g 20%
• Sea salt 2g <1%
• Baking powder 2g <1%
• All-purpose flour 240 g 48%
• Whole eggs 50 g 10%
• Vanilla ½ pod <1%

1. Put the all-purpose flour, icing sugar, baking powder (all sifted) and
salt in the bowl of a stand mixer. Combine with a paddle attachment
at low speed until homogeneous.

2. Add the cold diced butter and vanilla seeds and continue mixing for
a few minutes at low speed until the mixture resembles wet sand.

3. Add the whole eggs all at once and mix until the dough is smooth.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 4 mm, starting from the center.

5. Using a frame, cut a rectangle measuring 24x20 cm out of the

rolled dough. Transfer it on a tray and place it in the fridge for
3 hours to stabilize.

6. Spread the scraps of dough on the baking tray lined with a silicone
mat and place them in the fridge for 1 hour.

7. Bake the dough scraps in the oven, preheated to 150 °C / 320 °F,
for about 15 minutes until golden brown.

8. Take the baked dough scraps out of the oven and let them cool
down at room temperature. Then place in a food processor and
blend into fine crumbs.

9. Transfer the shortcrust crumbs into a clean bowl and set aside.

43
 Hazelnut and Lemon Roll Cookies
for 6 cookies

HAZELNUT AND LEMON FILLING

Ingredients Total weight: ~ 392 g 100%

• Apricot puree 150 g 38%

• Pectin NH 3g <1%
• Sugar 30 g 8%
• Candied lemon 50 g 13%
• Hazelnuts 50 g 13%
• Lemon zest 7g 2%
• Sea salt 2g <1%
• Feuilletine (wafer crumbs) 50 g 13%
• Shortcrust crumbs 50 g 13%

1. Place the apricot puree into a thick-bottomed saucepan and bring

it to a temperature of 30–35 °C / 86–95 °F.

2. Mix the pectin and sugar. Gradually add the mixture to the puree
while whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil and

cook for about 1 minute to activate the pectin. Then remove it from
the heat.

4. In a separate bowl, combine the candied lemon, chopped

hazelnuts, lemon zest, sea salt, feuilletine and shortcrust crumbs
using a spatula.

5. Pour the hot jam over the dry ingredients and mix them well with a
silicone spatula until combined.

6. Let the filling cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 33%

In a bowl, combine the egg yolk and the whipping cream, mix well
with a pastry brush.

44
 Hazelnut and Lemon Roll Cookies
for 6 cookies

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Stabilized shortcrust dough

• Hazelnut and lemon filling
• Egg wash

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Spread the hazelnut filling in the middle of the rectangle, fold the
dough over and pinch the seam with your fingers. Flip the roll over
so that the seam faces down.

3. Cover the roll with plastic wrap and put it in the freezer for an hour.

4. Preheat the oven to 160 °C / 320 °F and prepare a baking tray lined
with a perforated silicone mat.

5. Take the frozen roll out of the freezer and remove the plastic wrap.

6. Cut the roll into portions 8x3 cm using a bench scraper or a knife.

7. Level the sides of the cookies and transfer them on the prepared
baking tray.

8. Bake the cookies for about 20 minutes. Let them cool down
slightly, then brush with the egg wash.

9. Bake the brushed cookies for 10 minutes more at 160 °C / 320 °F

until golden brown. Allow to cool down completely.

10. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

45
HAZELNUT MOON
COOKIES
for 25 cookies 25 g each
 Hazelnut Moon Cookies
for 25 cookies 25 g each

HAZELNUT COOKIE DOUGH

Ingredients Total weight: ~ 627 g 100%

• Sugar (1) 90 g 14%

• Almond powder 120 g 19%
• Hazelnut powder 170 g 27%
• Sugar (2) 90 g 14%
• Candied oranges 40 g 6%
• Sea salt 2g <1%
• Cinnamon powder 1g <1%
• Lemon zest 7g 1%
• Orange zest 7g 1%
• Whole eggs 100 g 16%
• Vanilla ½ pod <1%

1. In a bowl, mix the sugar (1), almond powder, hazelnut powder,

cinnamon powder, diced candied oranges, and lemon and orange
zest with a silicone spatula.

2. In the bowl of a stand mixer, whip the whole eggs, sugar (2), sea salt
and vanilla seeds until fluffy.

3. Introduce the dry ingredients into the whipped egg mixture and mix
everything well with a silicone spatula until homogeneous.

4. Divide the dough into 25 pieces, 25 g each. Shape the dough

pieces into a crescent shape using a round cutter 6 cm in
diameter: place a piece of dough inside the cutter and press it with
your fingers.

5. Arrange the cookies on a baking tray lined with a perforated

silicone mat and place them in the freezer for about 1 hour until
frozen.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%

In a bowl, combine the egg yolk and the whipping cream, mix well with
a pastry brush.

48
 Hazelnut Moon Cookies
for 25 cookies 25 g each

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Frozen cookies
• Egg wash
• Hazelnuts 300 g

1. Process the hazelnuts in a food processor on low-medium speed

to obtain medium-sized pieces.

2. Sift the nut pieces through a coarse-meshed sieve first. Set the
coarse pieces aside. Pass the nut powder that you’ve obtained
through a fine-meshed sieve to get fine pieces equal in size.

3. Take the tray with the frozen cookies out of the freezer and brush
the cookies with the egg wash. Toss the coated cookies in fine
hazelnut crumbs.

4. Preheat the oven to 160 °C / 320 °F and bake the cookies for
about 25 minutes until golden brown.

5. Take the baked cookies out of the oven and let them cool down
completely.

6. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

49
ITALIAN FLOWER
COOKIES
for 20 cookies d=6 cm
 Italian Flower Cookies
for 20 cookies d=6 cm

VANILLA SHORTCRUST PASTRY

Ingredients Total weight: ~ 452 g 100%

• Butter 82% 130 g 29%

• Icing sugar 70 g 15%
• All-purpose flour 120 g 27%
• Egg yolks 40 g 9%
• Potato starch 90 g 20%
• Sea salt 2g <1%
• Vanilla ½ pod <1%

1. Put the flour, icing sugar, potato starch (all sifted) and the salt in
the bowl of a stand mixer. Combine the ingredients with a paddle
attachment at low speed until homogeneous.

2. Add the cold diced butter and vanilla seeds, continue mixing for a
few minutes at low speed until the mixture resembles wet sand.

3. Add the egg yolks and mix at low speed until combined. The dough
should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 10 mm, starting from the center.

5. Transfer the rolled out dough on the tray and place it in the fridge
for 3 hours to stabilize.

52
 Italian Flower Cookies
for 20 cookies d=6 cm

BAKING AND DECORATING THE COOKIES

Ingredients

• Stabilized vanilla shortcrust pastry

• Icing sugar Sufficient quantity

1. Cut out 20 cookies using a 6-cm flower-shaped cutter. Then cut

the center out of each cookie with a 2-cm round cutter.

2. Transfer the cookies on a baking tray lined with a perforated

silicone mat.

3. Bake in the oven, preheated to 145 °C / 293 °F, for about

20 minutes until golden brown.

4. Take the baked cookies from the oven and let them cool down
completely at room temperature.

5. Generously dust the cookies with the icing sugar using a fine sieve.

6. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

53
KURABIYE COOKIES
WITH APRICOT JAM
for 30 cookies d=5 cm
 Kurabiye Cookies with Apricot Jam
for 30 cookies d=5 cm

SHORTCRUST PASTRY

Ingredients Total weight: ~ 662 g 100%

• Butter 82% 200 g 30%

• Sea salt 2g <1%
• Icing sugar 100 g 15%
• Egg whites 60 g 9%
• All-purpose flour 300 g 45%
• Vanilla ½ pod <1%

1. Take the butter and egg whites out of the fridge and let them warm
up slightly at room temperature. Cut the vanilla pod in half and
scrape off the seeds.

2. Add the soft butter, sifted icing sugar, vanilla seeds and sea salt into
the bowl of a stand mixer. Whip at medium speed with a paddle
attachment until a light, airy and voluminous texture.

3. In a separate bowl, whisk the room-temperature egg whites lightly,

then gradually add them to the whipped butter and mix until light
and homogeneous.

4. Sift the all-purpose flour into the mixer bowl and combine
everything at low speed until smooth.

5. Transfer the batter into a piping bag fitted with a sultan flat cone tip
d=5 cm.

6. Pipe the cookies on the baking tray lined with a silicone mat.

7. Bake the cookies in the oven, preheated to 150 °C / 302 °F, for
about 15–20 minutes until golden brown.

8. Take the baked cookies from the oven and let them cool down
completely at room temperature.

56
 Kurabiye Cookies with Apricot Jam
for 30 cookies d=5 cm

APRICOT JAM

Ingredients Total weight: ~ 229 g 100%

• Apricot puree 150 g 66%

• Pectin NH 3g 13%
• Sugar 75 g 33%
• Citric acid solution (1:1) 1g <1%

1. Put the apricot puree into a saucepan and heat it to 30–35 °C /

86–95 °F over medium heat.

2. Mix the pectin and sugar. Gradually add the mixture to the puree
while whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil

and cook for about 3 minutes to activate the pectin. Add the citric
acid solution (citric acid + water in a 1:1 ratio), mix with a whisk and
remove the jam from the heat.

4. Transfer the jam to a clean bowl, cover it with plastic wrap touching
the surface and cool down at room temperature.

ASSEMBLY

Ingredients

• Baked kurabiye cookies

• Apricot jam

1. Transfer the jam into a piping bag fitted with a 4-mm round tip.

2. Pipe a drop of the jam into the center of each cookie.

3. Leave the cookies on a tray at room temperature until the jam sets.

4. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

57
 LEMON AND POPPY
SEED MOON COOKIES
for 12 cookies 35 g each
 Lemon and Poppy Seed Moon Cookies
for 12 cookies 35 g each

LEMON AND POPPY SEEDS SHORTCRUST PASTRY

Ingredients Total weight: ~ 454 g 100%

• Butter 82% 100 g 22%

• Sugar 50 g 11%
• Sea salt 2g <1%
• Egg yolks 50 g 11%
• Lemon zest 10 g 2%
• All-purpose flour 150 g 33%
• Almond powder 75 g 17%
• Milk 2.5% 10 g 2%
• Poppy seeds 7g 2%
• Icing sugar Sufficient quantity

1. Take the butter out of the fridge in advance so that it softens.

2. In a bowl, rub the sugar and lemon zest. In a separate bowl,

combine the egg yolks and milk, mix until homogeneous.

3. Add the soft butter, the sugar-lemon zest mixture and the sea salt
in the bowl of a stand mixer. Whip on medium speed until light and
voluminous.

4. With the mixer running, gradually pour in the egg-milk mixture.

5. In a bowl, combine the sifted flour, almond powder and poppy

seeds and mix with a whisk.

6. Introduce the dry ingredients into the whipped mixture and

continue to mix at low speed until smooth.

7. Prepare a baking tray lined with a silicone mat and a bowl with the
icing sugar.

8. Divide the dough into 12 pieces, 35 g each. Shape the dough

pieces into a crescent shape using 2 round cutters: place a piece
of dough inside a bigger cutter and press it with a smaller one.

9. Transfer the cookies on a baking tray and place it in the freezer for
1 hour.

10. Bake the cookies in the oven, preheated to 150 °C / 302 °F, for
about 15 minutes until golden brown.

60
 Lemon and Poppy Seed Moon Cookies
for 12 cookies 35 g each

LEMON AND POPPY SEEDS SHORTCRUST PASTRY

11. Cool down the baked cookies to 35–40 °C / 95–104 °F and then
toss them in icing sugar while still warm.

12. Leave the cookies at room temperature to cool down completely.

13. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

61
LEMON CURD COOKIES
for 10 cookies 60 g each
 Lemon Curd Cookies
for 10 cookies 60 g each

LEMON COOKIE DOUGH

Ingredients Total weight: ~ 645 g 100%

• Butter 82% 100 g 16%

• Cream cheese 65% 100 g 16%
• Sugar 150 g 23%
• Whole eggs 50 g 8%
• Egg yolks 20 g 3%
• All-purpose flour 210 g 33%
• Baking powder 3g <1%
• Sea salt 2g <1%
• Lemon zest 10 g 2%

1. Take the butter and the cream cheese out of the fridge to warm up
and soften. In a bowl, rub the sugar and lemon zest.

2. Add the soft butter, the sugar-lemon zest mixture and the sea salt
in the bowl of a stand mixer. Whip at medium speed until light and
voluminous, then gradually introduce the cream cheese.

3. When the mass becomes homogeneous, gradually add the whole

eggs and egg yolks. Mix well until combined.

4. In a bowl, mix the all-purpose flour and the baking powder (both
sifted) with a whisk.

5. Incorporate the dry ingredients into the whipped mass and

continue to mix at low speed until smooth.

6. Cover the mixer bowl with plastic wrap and place it in the fridge for
2 hours.

64
 Lemon Curd Cookies
for 10 cookies 60 g each

LEMON CURD

Ingredients Total weight: ~ 156 g 100%

• Lemon zest 5g 3%
• Lemon juice 30 g 19%
• Whole eggs 25 g 16%
• Egg yolks 35 g 22%
• Honey 37 g 24%
• Sea salt 1g <1%
• Butter 82% 15 g 10%
• Whipping cream 35% 8g 5%

1. Whisk the whole eggs and the egg yolks lightly in a bowl to make
the mixture homogeneous.

2. Pour the egg mixture into a saucepan, add the lemon zest, lemon
juice, sea salt, honey and whipping cream. Mix with a whisk until
combined.

3. Place the saucepan on the stove and heat the mixture to a

temperature of 40 °C / 104 °F over medium heat while constantly
stirring with a whisk. Continue cooking until the mixture thickens
and starts to resemble soft butter.

4. Add the butter and bring the mixture to 80 °C / 176 °F while stirring
constantly.

5. Remove the saucepan from the heat and strain the warm curd
through a sieve into a measuring cup.

6. Blend the curd well with a hand blender to make it smooth.

7. Cover the curd with plastic wrap in contact and place it in the fridge
for 30 minutes to stabilize.

65
 Lemon Curd Cookies
for 10 cookies 60 g each

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Lemon cookie dough

• Stabilized lemon curd
• Icing sugar Sufficient quantity

1. Prepare a baking tray lined with a silicone mat and a bowl with the
icing sugar.

2. Divide the dough into 10 pieces, 60 g each. Shape the dough balls
between your palms and toss them in icing sugar.

3. Place the cookies on the prepared baking tray and press them
lightly with your hand. Make an indent in the middle of each cookie
with a Parisian spoon d=2.5 cm.

4. Bake the cookies in the oven, preheated to 170 °C / 338 °F, for
about 10 minutes, then reduce the temperature to 150 °C / 302 °F
and bake them for another 10 minutes.

5. Take the baked cookies out of the oven and press with the Parisian
spoon once again while hot to make the indents nicer. Place a
cutter (or a glass) that is 2 cm bigger than your cookie over the
still warm cookie and do a little swirl to make your pastry uniformly
round.

6. Transfer the lemon curd into a piping bag fitted with a 10-mm round
tip and pipe it in the indents.

7. Bake the cookies with the curd in the oven at 100 °C / 212 °F for
about 10 minutes until a skin is formed on the curd’s surface. Allow
the cookies to cool down to room temperature.

8. Transfer the cookies in a food container with a lid and store them in
the fridge for up to 14 days.

66
NEW YORK COOKIES
for 8 cookies 55 g each
 New York Cookies
for 8 cookies 55 g each

COOKIE DOUGH

Ingredients Total weight: ~ 464 g 100%

• All-purpose flour 160 g 35%

• Brown/cane sugar 70 g 15%
• Butter 82% 100 g 22%
• Whole eggs 50 g 11%
• Sea salt 1g <1%
• Baking soda 1g <1%
• Baking powder 1.5 g <1%
• Dark chocolate 70% 80 g 17%
• Vanilla ½ pod <1%

1. Preheat the oven to 170 °C / 338 °F. Line a baking tray with a
silicone mat. Take the butter out of the fridge so that it warms up.

2. Sift the all-purpose flour on the silicone mat, spreading it in a thin

layer. Toast the flour in the oven for a few minutes until it acquires a
nice caramel color. Stir it occasionally for even browning.

3. Transfer the toasted flour to a clean bowl and allow it to cool down
to 20 °C / 68 °F.

4. Put the soft butter, sugar, sea salt and vanilla seeds in the bowl of
a stand mixer and mix with a paddle attachment at medium speed
until the mass lightens.

5. Add the whole eggs all at once and mix until all the ingredients
have combined.

6. In a bowl, sift the toasted flour, baking soda and baking powder.
Mix them with a whisk. Add the dry ingredients into the egg-butter
mixture and mix at low speed until smooth.

7. Chop the chocolate into 5x5 mm pieces using a knife. For a more
interesting tasting experience, you can chop the chocolate into
bigger pieces. Add the chocolate to the dough and continue to mix
until combined.

8. Cover the bowl with the dough with plastic wrap and place it in
the fridge for 15 minutes to rest. Meanwhile, preheat your oven
to a temperature of 180 °C / 356 °F and line a baking tray with a
perforated silicone mat.

69
 New York Cookies
for 8 cookies 55 g each

COOKIE DOUGH

9. Divide the dough into 8 pieces, 55 g each. Shape the dough balls
between your palms and arrange them on a baking tray at some
distance.

10. Bake the cookies for 10 minutes, then reduce the temperature to
160 °C / 320 °F and bake them for another 10 minutes.

11. Cool the finished cookies at room temperature.

12. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

70
OREO COOKIES
for 10 cookies d=7 cm
 Oreo Cookies
for 10 cookies d=7 cm

COCOA COOKIE DOUGH

Ingredients Total weight: ~ 532 g 100%

• All-purpose flour 200 g 38%

• Alkalized black cocoa powder 30 g 6%
• Butter 82% 200 g 38%
• Icing sugar 75 g 14%
• Sea salt 2g <1%
• Whole eggs 25 g 5%

1. Take the butter from the fridge and let it soften slightly at room
temperature.

2. Add the soft butter, sifted icing sugar and sea salt in the bowl of a
stand mixer. Whip at medium speed until light and voluminous.

3. Add the whole eggs all in once, and continue whipping until fluffy.

4. In a separate bowl, combine the sifted flour and alkalized cocoa

powder with a whisk.

5. Introduce the dry ingredients into the whipped butter mixture and
mix at low speed until smooth.

6. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 3 mm, starting from the center.

7. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

BAKING THE COOKIES

Ingredients

• Stabilized cocoa cookie dough

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Using an 8-cm round cutter, cut 10 circles out of the dough. Press
the dough circles with the back side of the cutter to create an
indent 6 cm in diameter, then make 4 holes in the center of the
circles using a 1-cm round tip to make the dough circles look like
buttons. Cut these cookies with a 7-cm round cutter.

73
 Oreo Cookies
for 10 cookies d=7 cm

BAKING THE COOKIES

3. Cut 10 more dough circles out of the rolled dough using a 7-cm
round cutter.

4. Transfer all the dough circles on a baking tray lined with a

perforated silicone mat and place in the freezer for about 1 hour
until frozen.

5. Preheat the oven to 160 °C / 320 °F and bake the cookies for
about 20 minutes.

6. Take the baked cookies out of the oven and let them cool down
completely at room temperature.

CREAMY FILLING

Ingredients Total weight: ~ 151 g 100%

• Butter 82% 100 g 66%

• Icing sugar 50 g 33%
• Sea salt 1g <1%

1. Take the butter from the fridge and let it soften slightly at room
temperature.

2. Put the soft butter and sea salt into a mixer bowl and start to whip
at medium speed with a whisk attachment.

3. With the mixer running, gradually add the icing sugar.

4. Increase the mixer speed and whip the creamy mixture until it
increases in volume and becomes fluffy.

74
 Oreo Cookies
for 10 cookies d=7 cm

ASSEMBLY

Ingredients

• Baked cookies
• Creamy filling

1. Transfer the creamy filling into a piping bag fitted with a 10-mm
round tip.

2. Pipe the filling on the plain cookie half, sandwich with the
perforated half and press gently.

3. Transfer the assembled cookies in a food container with a lid and

store them in the fridge for up to 5 days.

75
PEANUT COOKIES
for 12 cookies d=7 cm
 Peanut Cookies
for 12 cookies d=7 cm

PEANUT SHORTCRUST PASTRY

Ingredients Total weight: ~ 484 g 100%

• All-purpose flour 180 g 37%

• Cornstarch 20 g 4%
• Peanut butter 20 g 4%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Baking powder 2g <1%
• Butter 82% 100 g 21%
• Egg yolks 50 g 10%

1. Put the flour, icing sugar, cornstarch and almond powder (all
sifted) in the bowl of a stand mixer. Add the baking powder
and salt. Combine with a paddle attachment at low speed until
homogeneous.

2. Add the cold diced butter into the dry ingredients and continue
mixing for a few minutes at low speed until the mixture resembles
wet sand.

3. Add the peanut butter and the egg yolks. Mix well at low speed until
all ingredients combine. The dough should be smooth, soft and
homogeneous.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 4 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

78
 Peanut Cookies
for 12 cookies d=7 cm

SYRUP–COATED PEANUTS

Ingredients

• Peanuts 200 g
• Sugar 130 g
• Water 100 g

1. Pour the sugar and water in a thick-bottomed saucepan. Heat over

medium heat until the syrup starts boiling, stirring with a spatula
until the sugar dissolves. Reduce the heat and cook the syrup for
1 minute more without stirring. Take the syrup off the heat.

2. Add the peanuts to the hot syrup, cover the saucepan with a lid or
plastic wrap and set it aside for 30 minutes.

3. Drain the syrup through a sieve.

BAKING THE COOKIES

Ingredients

• Stabilized peanut shortcrust pastry

• Syrup-coated peanuts

1. Line a baking tray with a perforated silicone mat. Preheat the oven
to 160 °C / 320 °F.

2. Take the rolled out dough from the fridge, remove the parchment
paper and cut out 12 circles using a 7-cm flower-shaped cookie
cutter. Transfer the cookies on the baking tray.

3. Place a 6-cm cake ring in the center of the cookie and put the
syrup-coated peanuts inside. Spread the peanuts in an even layer
with a silicone spatula and remove the ring.

4. Bake the cookies for about 15 minutes until golden brown, allow to
cool down at room temperature.

5. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

79
PISTACHIO RING COOKIES
for 12 cookies d=7 cm
 Pistachio Ring Cookies
for 12 cookies d=7 cm

VANILLA SHORTCRUST PASTRY

Ingredients Total weight: ~ 484 g 100%

• All-purpose flour 200 g 41%

• Cornstarch 10 g 2%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Baking powder 2g <1%
• Butter 82% 120 g 25%
• Egg whites 40 g 8%
• Vanilla ½ pod <1%

1. Put the sifted flour, sifted icing sugar, cornstarch, almond powder,
sea salt and baking powder in the bowl of a stand mixer. Cut the
vanilla pod in half and scrape off the seeds, add them to the bowl
as well. Mix everything with a paddle attachment at low speed.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

3. Finally, add the egg whites and mix at low speed until combined.
The dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 3 mm, starting from the center.

5. Transfer it on a tray and place it in the fridge for 3 hours to stabilize.

82
 Pistachio Ring Cookies
for 12 cookies d=7 cm

BAKING THE COOKIES

Ingredients

• Stabilized vanilla shortcrust pastry

1. Take the rolled dough out from the fridge and remove the parchment
paper.

2. Cut 12 circles out of the dough using a 7-cm flower cutter, then cut
out the center of each circle using a 2-cm round cutter. Transfer the
dough rings on a baking tray lined with a perforated silicone mat.

3. Bake the cookies in the oven, preheated to 150 °C / 302 °F, for about
15 minutes.

4. Leave the cookies for 30 minutes at room temperature to cool down.

ICING

Ingredients Total weight: ~ 231 g 100%

• Icing sugar 200 g 87%

• Egg whites 30 g 13%
• Citric acid solution (1:1) 1g <1%

1. Put the egg whites in a bowl and stir them lightly with a silicone
spatula to make them more homogeneous.

2. Sift the icing sugar on top of the egg whites through a fine sieve
and mix the ingredients with a silicone spatula until the icing sugar
dissolves. Do not whip the mixture in order to avoid forming a lot of
air bubbles.

3. Add the citric acid solution (citric acid + water in a 1:1 ratio) and
continue to mix until you get a smooth, white paste.

4. Use the icing immediately.

83
 Pistachio Ring Cookies
for 12 cookies d=7 cm

ASSEMBLING AND DECORATING THE COOKIES

Ingredients

• Baked cookies
• Icing
• Iranian pistachios 50 g

1. Coarsely chop the pistachios with a knife.

2. Transfer the icing into a piping bag and cut it 1–2 mm above the tip.
Pipe a bigger and a smaller ring of icing on top of the baked cookie,
not reaching the inner and outer edges by 2 mm. Fill the center with
the icing as well, even the surface with a toothpick.

3. Evenly sprinkle the chopped pistachios over the icing.

4. Leave the finished cookies to dry at room temperature for about

1 hour.

5. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

84
RASPBERRY PIE
COOKIES
for 9 cookies d=8 cm
 Raspberry Pie Cookies
for 9 cookies d=8 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 489 g 100%

• All-purpose flour 180 g 37%

• Cornstarch 20 g 4%
• Icing sugar 80 g 16%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Baking powder 2g <1%
• Butter 82% 125 g 26%
• Egg yolks 50 g 10%

1. Put the flour, icing sugar, cornstarch, almond powder, baking

powder (all sifted) and salt in the bowl of a stand mixer. Combine all
the ingredients with a paddle attachment at low speed.

2. Add the cold diced butter and continue mixing for a few minutes at
low speed until the mixture resembles wet sand.

3. Add the egg yolks and mix at low speed until combined. The dough
should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 10 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

In a bowl, combine the egg yolk and the whipping cream, mix well with
a pastry brush.

87
 Raspberry Pie Cookies
for 9 cookies d=8 cm

BAKING THE COOKIES

Ingredients

• Stabilized shortcrust dough

• Egg wash

1. Take the rolled out dough out of the fridge and remove the
parchment paper.

2. Cut out 9 circles of dough using an 8-cm round cutter and transfer
them on a baking tray lined with a perforated silicone mat. Place the
cookies in the fridge.

3. Meanwhile, collect the dough scraps, shape them into a ball, wrap
with plastic wrap and place in the freezer for 30 minutes. After that,
remove the plastic wrap and grate the frozen dough on a tray lined
with a silicone mat or parchment paper. Place the tray in the freezer
for 15 minutes.

4. Place the dough circles inside 8-cm cake rings and brush them
with the egg wash.

5. Place a 3-cm round cutter into the mold on top of the dough circle.
Fill in the space between two rings with the crumble and carefully
remove the small ring.

6. Place the baking tray with the cookies in the fridge for 30 minutes.

7. Bake the cookies in the oven, preheated to 150 °C / 302 °F, for
about 15 minutes.

8. Leave the cookies for 30 minutes at room temperature to cool.

88
 Raspberry Pie Cookies
for 9 cookies d=8 cm

RASPBERRY JAM

Ingredients Total weight: ~ 246 g 100%

• Raspberries (fresh or frozen) 200 g 82%

• Glucose/corn syrup 10 g 4%
• Sugar 30 g 12%
• Pectin NH 3g 1%
• Lemon juice 3g 1%

1. Place the raspberries and glucose syrup into a saucepan. Heat the
mixture to 30–35 °C / 86–95 °F over medium heat.

2. Mix the pectin and sugar. Gradually add the mixture to the
raspberries while whisking constantly.

3. Continue heating the mixture on medium heat, bring it to a boil and

cook for about 1 minute to activate the pectin. Remove from heat.

4. Add the lemon juice and mix well with a whisk.

5. Transfer the jam to a clean bowl, cover it with plastic wrap touching
the surface and cool down at room temperature.

ASSEMBLING AND DECORATING THE COOKIES

Ingredients

• Baked cookies
• Raspberry jam
• Icing sugar Sufficient quantity

1. Dust the edges of the cooled baked cookies with the icing sugar
using a fine sieve.

2. Transfer the jam into a piping bag fitted with a round tip 10 mm in
diameter and pipe it in the center of each cookie.

3. Leave the cookies on the tray at room temperature until the

raspberry jam sets.

4. Place the baked cookies in a food container with a lid and store
them at room temperature for up to 14 days.

89
SPICED PARMESAN
COOKIES
for 30 cookies 4x4 cm
 Spiced Parmesan Cookies
for 30 cookies 4x4 cm

PARMESAN SHORTCRUST PASTRY

Ingredients Total weight: ~ 553 g 100%

• Grated parmesan cheese 150 g 27%

• Butter 82% 150 g 27%
• All-purpose flour 200 g 36%
• Sea salt 1g <1%
• Ground black pepper 1g <1%
• Turmeric powder 1g <1%
• Whole eggs 50 g 9%

1. Put the sifted flour, grated parmesan cheese, turmeric powder,

ground black pepper and sea salt in the bowl of the stand mixer.
Combine all the ingredients with a paddle attachment at low speed
until homogeneous.

2. Add the cold diced butter into the dry ingredients and continue
mixing for a few minutes at low speed until the mixture resembles
wet sand.

3. Add the whole eggs all at once and mix at low speed until
combined. The dough should be smooth and soft.

4. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 5 mm, starting from the center.

5. Transfer the rolled out dough on a tray and place it in the fridge for
3 hours to stabilize.

EGG MIXTURE

Ingredients Total weight: ~ 70 g 100%

• Egg yolks 20 g 29%

• Whole eggs 50 g 71%

In a bowl, combine the egg yolks and the whole eggs, mix well
with a whisk.

92
 Spiced Parmesan Cookies
for 30 cookies 4x4 cm

ASSEMBLING AND BAKING THE COOKIES

Ingredients

• Stabilized parmesan shortcrust pastry

• Egg mixture
• Ground black pepper To taste
• Dried herb blend (oregano, thyme, rosemary) To taste

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Cut the dough into squares measuring 4x4 cm using a roller cutter
and a knife.

3. Transfer the cookies on a baking tray lined with a perforated

silicone mat and brush them with the egg mixture. Season with
spices to taste.

4. Preheat the oven to 160 °C / 320 °F and bake the cookies for
about 20 minutes.

5. Take the baked cookies from the oven and let them cool down
completely.

6. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

93
SUGAR PILLOW
COOKIES
for 15 cookies
 Sugar Pillow Cookies
for 15 cookies

VANILLA SUGAR

Ingredients

• Fine sugar 100 g

• Vanilla ½ pod

Mix fine sugar with vanilla seeds using a whisk.

SOUR CREAM DOUGH

Ingredients Total weight: ~ 542 g 100%

• All-purpose flour 250 g 46%

• Sugar 50 g 9%
• Sea salt 2g <1%
• Butter 82% 120 g 22%
• Sour cream 30–35% 120 g 22%

1. Put the sifted flour, sugar, salt and cold diced butter in the mixer
bowl. Combine all the ingredients with а paddle attachment at low
speed until the mixture resembles wet sand.

2. As soon as the butter is completely combined and fine crumbs

appear, begin to gradually add the sour cream. Mix the dough
briefly only until the crumbs come together and а uniform and
elastic dough is formed.

3. Roll out the dough between two parchment paper or acetate

sheets to 2 mm thick and place it in the fridge for 3 hours.

96
 Sugar Pillow Cookies
for 15 cookies

BAKING THE COOKIES

Ingredients

• Stabilized sour cream dough

• Vanilla sugar 100 g

1. Take the rolled dough out from the fridge and remove the
parchment paper.

2. Roll the dough up into a roll and cut it with a knife into individual
portions 3 cm long.

3. Dust the cookies with vanilla sugar and transfer them to a baking
tray lined with parchment paper.

4. Bake the cookies in the oven, preheated to 140 °C / 284 °F, for
about 40 minutes until golden brown.

5. Allow the baked cookies to cool down at room temperature.

6. Place the cookies in a food container with a lid and store them at
room temperature for up to 14 days.

97
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