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Linzerkekse (Linzer cookies)
Qumbe Candy
Lamingtons
Zeppoles


Flag of Germany - Wikipedia Linzerkekse (Linzer Cookies)
INGREDIENTS
 DIRECTIONS

  • 1 cup butter
  • 1 egg
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups all-purpose flour
  • 2/3 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup strawberry or raspberry jam (seedless)                                                     
Easy Almond Linzer Cookies Recipe - Cooking LSL

Step 1   

Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl.

Step 2 

Add egg, vanilla and almond extract and beat to combine.
In a separate bowl, whisk together flour, almond flour, salt and cinnamon.

Step 3 

Add to the butter mixture. Beat to incorporate.

Step 4 

Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours.

Step 5 

Roll the dough into 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.

Step 6

Preheat oven to 350 F.  Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack.

Step 7

Dust the top parts with powdered sugar. Then add about 1 tsp of jam to the bottom of halves and sandwich together with the tops.



Flag of the East African Community - Wikipedia Qumbe Candy
INGREDIENTS DIRECTIONS

  • 2 cups unsweetened grated coconut
  • 1/2 cup coconut milk
  • 1 1/3 cups white sugar
  • 1 cup almond flour
  • 1/4 cup unsweetened grated coconut, or as needed (optional)
qumbe


Step 1   

Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed. 

Step 2 

Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted (about 5 minutes)

Step 3 

Remove saucepan from heat and stir in coconut mixture and almond flour until well combine; cool

Step 4

Roll coconut mixture into bite-sized balls. Pour 1/4 cup grated coconut into a bowl and roll balls in the coconut until coated.

Step 5

Refrigerate until chilled (at least 15 minutes)



Flag of Australia - Wikipedia  Lamingtons

INGREDIENTS DIRECTIONS

 Cake

  • 3 large eggs separated
  • 1 cup + 1 tbsp (220 grams) granulate sugar 220 grams granulated sugar
  • 1/2 cup + 2 tbsp (100 grams) butter, softened at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups (300 grams) AP flour
  • 4 tbsp cornstarch or arrowroot starch
  • 3 tsp baking powder
  • Scant 1 cup (230 ml) milk

 Filling

  • 6-7 oz (175-200 ml) cherry conserve or jam of your choice

 Chocolate & coconut coating

  • 6 tbsp cocoa powder
  • 1 2/3 cups (155 grams) icing sugar (or powdered sugar)
  • 2/3 cup 155 ml boiling water
  • 2 1/2 oz (75-80 grams) dark chocolate, chopped
  • 7 oz (200 grams) desiccated coconut



Australian Lamingtons | The Lemon Apron

SPONGE Cake (You can do this the day before assembling)

Step 1   

Heat the oven to 350F (180C) and line the base and sides of a deep 10x10 inch (23x23 cm) square pan with parchment paper going in both directions, with the edges overhanging

Step 2 

In a clean bowl, use a hand mixer to beat the egg whites with one third of the sugar until soft peaks form

Step 3 

In your stand mixer (or another bowl with a hand mixer), beat the remaining sugar with the butter, egg yolks and vanilla extract for about 3 minutes until pale and fluffy.

Step 4 

In a medium sized bowl, use a whisk to blend the flour, cornflour and baking powder together. Adding one third of this at a time, beat into the butter and egg yolk mixture, alternating with the milk, until smooth.

Step 5 

Whisk one third of the meringue into the batter to loosen it, then carefully fold in the remaining meringue until fully incorporated (do not over mix).

Step 6

Scrape the batter into the prepared pan and bake until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. This should take about 45-55 minutes.

Step 7

Leave it to cool in the pan set on a cooling rack for a couple of minutes, then turn out onto the rack and leave until completely cold.

Step 8   

Once the cake is completely cold, use a sharp serrated knife to level the top and trim the edges so that they are straight. Slice the cake into 20 evenly sized squares. I do this by slicing the cake into 4 equal strips. Take each strip and cut it into 5 pieces. The colder it is, the less crumbs you will get when slicing. Store in fridge.

Assembling, chocolate and coconut coating

Step 9

Slice each square in half and sandwich the two halves back together with a dollop of jam. If you find when slicing the pieces in half that the tops of some are not as neat as you would like, turn it around and use the cleaner side as the top.

Step 10

Whisk together the cocoa powder, icing sugar and boiling water in a large bowl, then add in the chocolate until melted and smooth, set aside until cold. Place the coconut in a shallow dish.

Step 11

One at a time, dip each square in the chocolate mixture, making sure that it is completely coated, use a couple of forks to help you turn it, then roll it in the desiccated coconut until all sides are covered.

Step 12

Place the finished lamingtons on a wire rack and leave for a couple of hours until set.



Flag of Italy - Wikipedia  Zeppoles
INGREDIENTS DIRECTIONS


  • 1 cup water
  • 8 Tablespoons butter (1/2 cup)
  • 3 Tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • Oil (for frying (vegetable, canola or peanut oil)
  • Powdered sugar (to dust the zeppole)


     Zeppole - Italian Doughnuts - Olga's Flavor Factory

Step 1   

In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter completely melts.

Step 2 

Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two.

Step 3 

Place the dough in the bowl of a standing mixer. Mix with a paddle attachment, until you don’t see any more steam rising up from the bowl.

Step 4 

Add the eggs, one at a time, until they are fully incorporated. You can also use a hand held mixer, or even mix up the dough by hand.

Step 5 

Meanwhile, pour in enough oil into a large, heavy pot (I use my Dutch oven). You should have at least 2 inches of oil, I usually use one full container of oil. Heat up the oil to 375 degrees Fahrenheit. 

Step 6

Transfer the dough to a large ziptop bag. Cut a hole in one corner. Slowly pipe out the dough and cut off snippets of the dough right into the oil. Be careful not to splash yourself. You can also use 2 small spoons to drop bits of dough into the oil, or use a small portion scoop.

Step 7

Keep the temperature above 350 at all times, preferably 360-375 degrees. Fry the zeppole about 5 minutes, turning over the ones that don’t turn themselves over.

Step 8   

Take them out of the oil using a slotted spoon and place them on a paper towel lined plate, baking sheet, etc. When you’re done frying all the zeppole, dust them with powdered sugar.


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