Hedwig the Owl Almond Butter Cookies

dsc04978bbHedwig is one of my favourite Harry Potter characters – she is clever, loyal and beautiful! I especially love the musical theme she was given in the films. Imagine listening to this lovely sountrack while decorating your Hedwig cookies…pure bliss!

Where I live, we currently experience the change from winter to spring. The buzzards have begun flying over the hills again and the first spring flowers have returned. img_20170207_100545bbdsc05772bdsc05774bThis has inspired me to show you this recipe now. Remember the wonderful scene in the first Harry Potter film, in which Harry release Hedwig and when she returns to the castle, spring has come. I love this scene! Here you can watch it again!

Admittedly, Hedwig is a snowy owl and my owls have brown wings. However, even snowy owls are not completely white, especially in summer. 😉 If you want to make your Hedwigs even more “snowy”, you can, of course, leave away the cocoa powder and dust the wings with powdered sugar after baking, instead.dsc04986bFinally, we have to talk about the taste of these cookies. It is sadly often the case that super cutely decorated sweets are not quite as tasty as they look, for instance, because incredible amounts of sugary ingredients are used to make them beautiful. This is definitely not the case with these owls. As you will see below, the owls are decorated only with chocolate, cocoa powder and almonds – and all these bits add to the owl cookies’ fabulous taste!

The cookies are buttery, crisp and the smell and taste wonderfully of almonds…oohhhhh! Sooo good! What a pity I don’t have any left! 😉dsc04927bShow me your Hedwigs! I would be thrilled to receive a picture of your owl cookies on Instagram (@bettythebakingprincess)!

Best wishes,
Bettina.

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Hedwig the Owl Almond Butter Cookies

preparation time: about 10 min
baking time: 8-10 min
decoration time: about 1 h
yield: about 20 owl cookies

Ingredients:

  • 230g butter
  • 230g white sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 380g flour
  • 1 pinch of salt
  • about 40 chocolate chips
  • about 20 whole almonds
  • about 50g almond slivers
  • cocoa powder

Preparation:

  1. Combine the softened butter and sugar.
  2. Then, add the egg, vanilla extract and almond extract.
  3. Combine flour and salt; sieve the mixture over the butter mixture and stir to combine.
  4. Refrigerate for at least ½ an hour.
  5. Line one or two baking sheets with baking parchment.
  6. Dust your surface with flour. Roll the dough until it is 7mm thick and cut out round shapes. Basically, you can make your owls as big or small as you wish. I chose a diameter of about 8cm.
  7. Now the best part begins: It’s time to create your owls! Use reserved cookie dough to form the white parts of the eyes and chocolate chips for the brown parts. Make the beak with a whole almond, the talons with almond slivers. Use a round cookie cutter (preferably one with a larger diameter than the one you use for the owl body) to create the wings but don’t cut through the dough entirely! To create the impression of feathers, use a knife or a fork. Dust the wings with cocoa powder using a small brush.

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  1. Cool the cookies for at least 30 min, preferably longer (up to 1h), to help them keep their form when baking. Preheat the oven to 180°C.
  2. Bake the cookies for 15-20 min, take them out of the oven and let them cool down.
  3. Store them in the box, enjoy yourself or give them away as presents.

(recipe after Heather Baird from Sprinklebakes)

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

Hedwig the Owl Almond Butter Cookies

Hedwig Eulen Mandel-Butter-Cookiesdsc04948b

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Heart-Shaped Macarons with White Chocolate and Pomegranate Ganache

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Hello miloves!

Only a day to go until Valentine’s Day – and even though I never actually “celebrate” this day myself, I still enjoy creating a Valentine’s Day recipe each year. Last year I made cute Owl Cupcakes and the year before, I invented a heart-shaped version of a mini Victoria Sponge.

This year, I have the ultimate Valentine’s Day treat for you: it’s sweet, it’s pink aaaand it’s a macarons!

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I chose pomegranate as the fruity ingredient – I just loooove the look of the pomegranate seeds (and their taste as well, of course). The rest of the ganache is mainly white chocolate to make sure I could have the pinkest macarons ever.

To add an extra bit of glamour to my little beauties, I sprinkled them with a bit of gold glitter or painted little golden hearts on top of the macarons halves. The glitter was given to me by a dear friend for Christmas and I was so happy that I could finally try it out.

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I suggest that you serve pomegranate seeds along with the macarons. Firstly, because their sweetness can definitely do with a fruity counterpart and secondly, because, I must admit that the flavour of the pomegranate in the ganache is quite subtle. 😉

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Have a lovely Valentine’s Day and don’t hesitate to bake these little treats – macarons are honestly not as difficult to make as some people want to make you believe! To insure you get the perfect heart shapes, you can use this Heart Template.

Much looooove,
Bettina.

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Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

yield: about 25 macarons
preparation time: 1h
making time: 17 min

Ingredients:

For the macaron halves:

  • ­       145g almond flour*
  • ­       230g powdered sugar
  • ­       122g egg whites (i.e about 3 egg whites)
  • ­       42g sugar
  • ­       2 drops of red food colouring (gel)

* for almond flour: grind almonds extra finely; preferably, use peeled almonds

For the ganache:

  • ­       130g white chocolate
  • ­       0.25 dl pomegranate juice (fresh)
  • ­       0.40 dl cream
  • ­       1 drop of red food colouring (gel)

 

For the decoration:

  • ­       pomegranate seeds
  • ­       edible gold glitter


Preparation:

  1. For the preparation of the ganache: Bring cream to the boil and pour over white chocolate until the chocolate has melted. Add the food colouring. Let it cool in the fridge for at least 2h.
  1. For the macaron halves: Mix almond flour and powdered sugar. Whisk the egg whites until almost stiff, then, add the sugar while whisking. As soon as the mixture forms little peaks, add the food colouring.Add the almond flour-powdered sugar mixture in three steps. Fold it carefully into the egg whites-mixture.
  1. Put the mixture into a piping bag with a round nozzle and pipe the hearts according to the template onto the baking parchment.dsc05637b
  2. Let the hearts rest for at least 30-45 minutes (make there’s no draught!). Preheat the oven to 130°C.
  3. Bake the macarons for about 17 minutes. Afterwards, take them together with the baking parchment off the baking tin. Detach them carefully from the baking parchment when they are quite cool.
  4. As soon as the macarons are completely cool, fill them with the ganache and put the halves together. Decorate with the old glitter.dsc05650bdsc05676b
  5. Store in the fridge for up to 48 hours. Serve with pomegranate seeds. Enjoy!

Tip: You can easily prepare the macaron halves on the day before.

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

Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

Herz-Macarons mit Weisser Schokoladen-Granatapfel-Ganache

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Apple Rose Tarte (Recipe Testing)

dsc05595bHello my dears!

Today, I want to show you this lovely tarte I made yesterday! Isn’t it gorgeous? I never belived it might turn out this nice, when I saw a picture from Caketime by Tamaris on Instagram.dsc05608bdsc05633bI looked up the recipe and saw that is was actually quite simply and straight-forward! So, I decided to give it a try.dsc05587bdsc05609bThe result really blew me away! The combination of the tarte’s spectacularly beautiful look and its traditional, wonderful flavour is soooo cool! The crust turned out crisp and wonderfully buttery, the filling delicate and not too sweet and the apples – well, I love roses, what can I say! I have many roses in my organic garden in summer, such as this one here…dsc02440blog…which makes this tarte look and taste like a promise for spring and summer.dsc05568bdsc05636bdsc05596bGo ahead and try this recipe yourselves – it needs a bit of time, but it is totally worth it! The recipe can be found here! And in the following you can see how I made my version:

dsc05526bdsc05529bdsc05521bdsc05534bdsc05530bdsc05541bdsc05555bI hope you’ll like this tarte as much as I did!

Best wishes,
Bettina.

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