Happy Notes Cookies with Royal Icing

Working with Royal Icing has been on my to-do-list for a very long time! I love admiring the creations of cookie decorators on their blogs or on instagram.

A few weeks ago I bought a Royal Icing mix, which has been impatiently waiting for me ever since. And then, finally, I did it! And it wasn’t half as complicated as I had expected. Sure, my cookies are not at all perfect and not very sophisticated either. Still, I loved making them and they were also really delicious.

In the future, I will most probably use meringue powder only and add all the other ingredients myself (mainly for economic reasons 😉 ). Therefore, I also give you a recipe for the Royal Icing, even though I just used the store-bought mix.

In case Royal Icing is also on your list, I can only recommend you to give it a try! I’ve already got so many other ideas for cookies and can’t wait to try them all!

Much love,
Bettina.

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Happy Notes Cookies with Royal Icing

Preparation time: 15 min + 1h decoration time

Baking time: 7-8 min

Yield: about 30-40 cookies (depending on their size)

Ingredients:

  • 230g butter (soft)
  • 165g confectioners‘ sugar
  • 1 egg
  • Âœ tsp. vanilla-extract
  • 475g flour
  • 2 tsp. baking powder
  • ÂŒ tsp. salt
  • food colouring (preferably gel)
  • notes cookie cutter
  • piping bag with a round tip (max. 2 mm)
  • toothpicks
  • Royal Icing Mix OR:
  • 440g confectioners‘ sugar
  • 30g meringue powder
  • Âœ tsp flavour (e.g. vanilla, lemon, bitter almond)

Preparation:

  1. Preheat the oven to 200°C. Line a baking tin with baking parchment.
  2. Whisk butter and confectioners‘ sugar until creamy. Add vanilla extract and slightly beaten egg. Continue to whisk.
  3. Mix flour, baking powder and salt. Add bit by bit to the butter mixture and knead until you have a firm dough. Let it rest in the bowl for 2 minutes.
  4. Roll out on a floured work surface until 6 mm thick. Cut out the notes.
  5. Bake the cookies in the oven for 7-8 minutes– they should not get brown. Let the cookies cool down completely before decorating!
  6. Prepare the Royal Icing (in case you use a store-bought mix, skip this step and prepare the Royal Icing according to the instructions on the packing): Sieve the confectioners’ sugar into a bowl and add the meringue powder. Add lukewarm water (you can boil it first) into the bowl bit by bit and whip with an electric whisk for about 6-7 minutes. The consistency of the mixture should resemble the consistency of toothpaste.
  7. Frame the notes in white. Use your piping bag with a round tip of 2mm at the most.
  8. Separate the Royal Icing into small bowls. Colour each as you wish and add a few drops of water until the consistency reminds you of shampoo. Put a small dap of the mixture on your cookie to „flood“ it. Use a toothpick to evenly spread the icing. Let it dry. If you like, you can now further decorate your notes with dots, happy faces etc. using the mixture in your piping bag.

(The happy notes are my own decorating idea; recipe after „Klitzekleine GlĂŒcklichmacher“ by Daniela Klein from “ein klitzekleines Blog”)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Happy Notes Cookies with Royal Icing

Fröhliche Noten-Cookies mit Royal Icing

Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Biscotti are like a holiday in Italy on the beach: simple, straight forward and long-lasting! While you can keep the memories of the bella vita italiana in your mind, you can easily store the biscotti for quite some time in a cookie box. The reason for this is, that they’re “bis-cotti“: twice baked.

This is also why I often choose them, when I want to surprise someone with a parcel via post, which I did in just this case. In fact, I also made another sort of biscotti – I’m going to share that recipe with you sometime soon!

Much love,
Bettina.

P.S. By the way, I was really excited when I watched The Great British Bake Off this week and discovered that they had to make biscotti, too – it seems as if there were biscotti everywhere at the time and I love it!

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Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Preparation time: about 25 min
Baking time: 25 min + 14 min
Yield: about 25 biscotti

Ingredients:

  • 280g flour
  • 50g ground hazel nuts
  • Âœ tsp. baking soda
  • Âœ tsp. baking powder
  • ÂŒ tsp. salt
  • 1 vanilla bean (scraped out)
  • 100g white sugar
  • 75g muscovado sugar
  • 2 eggs
  • 45g butter, melted and cooled
  • 100g dark bittersweet chocolate
  • 75g white chocolate
  • 50g coarsely chopped hazel nuts, roasted without fat
  • 50g coarsely chopped macadamia nuts, roasted without fat

Preparation:

  1. Preheat the oven to 180°C. Line a baking tin with baking parchment.
  2. Sieve flour, baking soda and baking powder into a medium bowl. Add ground hazel nuts, salt, vanilla and sugar.
  3. Mix the eggs (at room temperature) with the melted and cooled butter. Stir into the dry mixture.
  4. Chop the chocolate into small dices and add together with the coarsely chopped and roasted nuts to the mixture.
  5. Halve the dough and form it into two „logs“ (about 22cm long and 6cm wide). Put them next to each other but with enough space in-between onto the baking tin.
  6. Bake in the middle of the oven for about 25 min. Let them cool down for about 20 min on the baking tin. This is important – otherwise the biscotti will fall apart when you attempt to cut them.
  7. Reduce the oven temperature to 170°C.
  8. Put the “logs” on a breadboard and cut with a serrated knife slightly diagonally into 1,5cm thick slices. Put the slices on the baking tin (cut side up/down).
  9. Bake at 170°C for 7 minutes. Then carefully flip the biscotti over and bake for another 6-8 minutes until golden brown. Let them cool down completely on a cooling rack. Store in a cookie box.

(recipe adapted from „Backen – I love baking“ by Cynthia Barcomi)

 

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To get a printed version: Download the pdf. (Both English and German versions available!)

Italian Biscotti with Hazel and Macadamia Nuts and Two Sorts of Chocolate

Hasel-Macadamianuss Biscotti mit zweierlei Schokolade