Manitou's Cake - Caramel Cake

We had an Alaskan Malamute and every time my mom made this cake Manitou was present. When she caramelized the sugar he showed up and he didn’t leave the kitchen until the cake was done. He knew that smell, he knew something good is cooking, and I think he knew the recipe J. He watched my mom making this cake, he wouldn’t leave the kitchen for a second. This was his favorite dessert, and because we don’t know the name of this cake, we named it Manitou’s cake. Now he is watching us from heaven, and every time I make this cake I know he is there with me, waiting for a little piece. I loved him with all my heart.

You can make icing for this cake, we like it with a cup of milk and this is how Manitou would like it too ;-)

Ingredients:

1 cup sugar
1 cup water (to stop the caramelization process)

Put sugar in a small saucepan, with tall sides, and cook over medium heat until it is dark amber.
When color is achieved, very carefully pour in one cup of water.

Whisk over medium heat, for about 10 minutes, until it has reduced slightly and feels sticky.

Set aside, let it cool.

1 cup sugar

100 g oil (I used sun flower oil)

2 cups flour

5 eggs

He is Manitou. Look at that big smile :-)
He loved to play in the snow.

1 teaspoon baking powder

1 cup walnuts + 1 teaspoon flour

Preheat oven at 350F.

In a stand mixer fitted with a paddle or whisk attachment, add the sugar and the egg yolks, and mix until thick, fluffy and forms a ribbon. Add caramel syrup, flour, oil and the baking powder to the egg yolk mixture, little by little mixing well.

Beat egg whites in a separate bowl and then fold it in very gently in the mixture.

Pour it in a lined baking sheet. In a small bowl add the walnuts and 1 teaspoon of flour, and shake it well until the walnuts are coated. Shake off excess flour. This will keep the walnuts on top of the cake.

Bake it in a preheated oven for about 25-30 minutes (when cooked a toothpick inserted in the center will come out clean).

Note: If you want the cake to be super moist, reserve about 3-4 tablespoon of syrup and when the cake is baked make some holes in the cake with a toothpick, and pour the caramel syrup with a spoon over the cake.

Tags: Caramel Cake recipe, Caramelized Sugar Cake recipe, prajitura cu zahar ars recipe

Halloween Chocolate Marshmallows

Happy Halloween everyone!

Nothing easier than melted chocolate and some marshmallows. Take a toothpick and go crazy. The result: cute little monsters. I love them on my hot chocolate. It makes my day :-)

Tags: halloween treats. easy halloween treats, quick halloween treats, halloween marshmallow treats, frankenstein marshmallows, halloween marshmallows treat, Halloween Chocolate Marshmallows, halloween recipes, halloween desserts, hot chocolate with marshmallows

White Chocolate Strawberry Ghosts

Is this creepy or sweet? I don't know but they put a smile on my face. First of all they are easy to make, they are pretty healthy and super cute. No trick here, just treat :-) Happy Halloween everyone!

Ingredients:

6 oz white chocolate chips

1 oz semisweet chocolate chips

1 pound strawberries with stems (about 20), washed and dried very well

Directions:

Line a sheet pan with parchment of wax paper.

Melt white chocolate chips in the microwave according to package directions in a small, deep microwave resistant mug or bowl. Stir until smooth.

Make sure the strawberries are dry.

Holding the strawberry by the stem, dip it into the melted white chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Place on wax paper to dry.

Repeat with the rest of the strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Once dry, warm dark chocolate in the microwave and pour it in a ziploc bag. Close bag and cut off the bottom corner off the bag and pipe on ghost eyes and mouths. Set on wax paper until dry.

Cut off stem and arrange on a platter.

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Diplomat Cake

Ingredients:

For the cake:

8 large eggs at room temperature

8 tablespoon fine granulated sugar

8 tablespoon flour

1/8 teaspoon baking powder

 

For the filling:

6 eggs

6 tablespoons sugar

250 ml milk

30 g gelatin

500 ml heavy cream

1 can pineapple chunks (like Dole), drained – reserve juice

1 can peach halves in syrup (like Del Monte)

100 g raisins soaked in rum

To decorate:

whipped cream

2-3 Kiwis, thinly sliced

Peaches, thinly sliced

Pineapple, chopped

Raspberries

Directions:

Preheat oven to 350°.

Grease a round baking pan, line sides and base with paper. Grease the paper.

In a bowl, mix the egg yolks with the sugar. Beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour over the egg mixture.

In a large bowl, beat egg whites with an electric mixer until thick and creamy.

Using a rubber spatula, fold the whites into the yolk mixture, add the flour and the baking powder and mix gently until no streaks remain.

Spread the mixture into the prepared pan.

Bake for 20 to 25 minutes until just golden brown (when cooked a toothpick inserted in the center will come out clean).

Remove the cake from the oven and turn immediately on to wax paper or a towel. Pull off the parchment paper gently.

Let the cake cool in the pan for about 10 minutes, take it out and let it cool completely on a cooling rack. When cool, cut it in 2 layers.

The filling:

In a bowl, mix the egg yolks with the sugar until light yellow, fluffy and the sugar is dissolved. Add the milk to the egg yolk mixture slowly and mix well. Put it in a double boiler and cook until becomes thick, whisking constantly for about 5 minutes.

Dissolve gelatin in cold water or pineapple juice and whisk the gelatin into the warm pastry cream. Let it cool.

If you are using heavy cream, beat the cream in a bowl until stiff, then add it to the pastry cream. If you have whipped cream from the store just fold it in the pastry cream, adding it gradually.

Whip egg whites. Add the egg whites, raisins and drained pineapple chunks, peaches to the cream and mix it gently.

Assembling:

Line the baking pan with parchment paper on the bottom and on the side.

Drizzle the cake with pineapple juice.

Place the first half of the cake on the bottom of a spring form pan, cut side up.

Pour the pastry cream over the cake.

Place the second half of the cake on top of the cream, cut side down.

The cake has to stay for at least 4 hours in the refrigerator, or overnight, then the cream will be set.

After about 4 hours (or in the morning), remove the side of the spring pan, take the cake out, place it on a platter, and decorate it with whipped cream and fruits.

Note:

You can buy a vanilla cake and make just the filling if you want to save time.

You can make it with ladyfingers also. Sprinkle them with pineapple juice and place them on the side of the spring pan and on the bottom. Pour half of the cream on the first layer of ladyfingers, place another layer of ladyfingers on the cream and pour the remaining cream on top. Refrigerate for at least 4 hours.

Tags: diplomat cake recipe, diplomat recipe, tort diplomat recipe, fruit cake recipe, diplomata recipe 

Baked Acorn Squash with Maple Syrup

Quick and easy recipe for fall.

You might serve this as a side dish, but for me this is dessert :-)

I made it with butter and maple syrup, but you can use cinnamon, or brown sugar, thyme, salt, black pepper the sky is the limit. Super easy and super delicious.

Ingredients:

1 acorn squash

2 teaspoon good quality Maple Syrup

2 teaspoon unsalted butter, melted

Directions:

Preheat oven to 400ºF.

Melt the butter in the microwave and allow it to cool slightly. Add the maple syrup to the butter mixture and stir it together well. Set aside.

Cut the squash in half. Using a spoon, scoop out the seeds and stringy inside in the center of the squash.

Score each half several times with a knife. Place the 2 halves in a baking dish on aluminum foil.

Evenly divide the butter mixture amongst each squash half.

Using a brush rub the inside of the squash cavity and the entire cut side.

Roast in a baking dish for about 1 hour, or until squash is easily pierced with a fork. Brush the butery maple syrup on the squash 2 or 3 times while baking.

Remove from oven. Cool and serve.

Enjoy it!

Tags: Baked Acorn Squash with Maple Syrup recipe, Roasted Acorn Squash with Maple Syrup, Acorn Squash with Maple Syrup recipes, Baked Akorn Squash recipe

Chocolate Whipped Cream in Chocolate Cups

For the chocolate whipped cream:

500 g heavy whipping cream

100 g semisweet chocolate, broken in small pieces

2 tbsp dark rum

Combine the cream and chocolate in a heavy saucepan and stir over medium heat until the chocolate melts. Then reduce the heat to very low and simmer, stirring constantly until the mixture thickens. Pour it into a bowl and refrigerate for at least 1 hour. When the mixture is very cold beat with an electric mixer until the filling is smooth and creamy and forms soft peaks when the beater is lifted from the bowl. Do not overbeat or the cream will turn to butter.

Chestnut puree choco cups

For the chocolate cups:

1 cup semisweet chocolate chips

Melt Chocolate Chips in a microwave safe bowl in a microwave for around 1 ½ minutes or till the chips are almost melted. Follow the instructions on the package.

With a food grade brush, paint the inner part of the cup cake liners and place them in a Muffin pan to keep their shape. You can do this with the back of a teaspoon if you don’t have a brush.

Repeat this with all the liners and keep in the fridge for 20 minutes. 

Use the leftover Chocolate to coat the Chocolate cups once more to ensure the strength of the cups. If the reserved Chocolate hardens, do melt it in the microwave for a few seconds.

Peel the cup cake liner off and fill the Chocolate cups with the mousse.

Pour the chocolate whipped cream into a piping bag or a ziploc bag and fill the chocolate cups with it. Sprinkle with chocolate shaving.

Enjoy it.

Note: You can fill the cups with chestnut puree and then top it with the chocolate whipped cream.... yummmmm

Tags: Chocolate Whipped Cream in Chocolate Cups recipe, dessert recipes, Chocolate Whipped Cream in Chocolate Cups, quick and easy dessert recipe, quick and easy dessert idea

Spekulatius S'Mores

Every year before Christmas I receive Spekulatius biscuits from my brother. They are really special for me :-)
For those who didn't hear about them, Spekulatius is a Dutch/German Christmas cookie. Delicious crunchy biscuits, they are very thin, with different flavors, like cinnamon, nutmeg, ginger and super cute shapes, like St. Nicholas, windmill, elephant, sheep...

We all love s'mores. I wanted to make them with Spekulatius biscuits this time - for my brother :-)

Ingredients: (for 5 s'mores)

10 Spekulatius biscuits

10 medium marshmallows

chocolate (I used Lindt bittersweet)

Directions:

Preheat oven to 300°F.

Line a cookie sheet with aluminum foil, shiny side up.
Place 5 cookies/biscuits on the lined cookie sheet.

Top each cookie with 2 marshmallows.

Bake for about 4 minutes.

Remove from the oven.

Place the chocolate pieces on top of the marshmallows (3 squares) and cover with the rest of the Spekulatius cookies.

They are to die for :-)

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Tiramisu

I asked my boyfriend to do the groceries and he came home with everything I asked him to buy, plus some other things like ladyfingers and mascarpone :-) He bumped into a shelf with Savoiardi and now I had to make tiramisu. We made the tiramisu together, I made the cream, he soaked the ladyfingers in the coffee and layered them in the dish.
We followed the recipe from the back of the package and I have to tell you it was delicious.

Here is a photo with the recipe. I swear I am too tired to write it down. Click on the photo to enlarge it.

I used a 8.5"x8.5" baking dish. We had to trim the ladyfingers to fit them in the dish.

The liquor I used for the cream was St Remy brandy. It was very good.

This was the first tiramisu I made and I was very happy with it. We both loved it. I will make it again :-)

Tags: Tiramisu Balocco Savoiardi recipe, tiramisu recipe, tiramisu recipe with picture, tiramisu recipe with photo, tiramisu photo, tiramisu recipes, savoiardi tiramisu recipe

Chocolate Chip Cookies in a Jar

Cookies in a jar. Love it.
I was so excited about the cookies I made for my dad that I decided to put the dry ingredients in a jar. This little project was so much fun to make. I love to make gifts. Now my mom can make him the cookies anytime in just minutes. She just have to cream the butter and the eggs, mix it with the ingredients from the jar and make the cookies. So easy.

This is the Quaker oatmeal cookies recipe, modified for my dad. I posted the recipe yesterday (click here to see it), but I think this jar deserves a new post.
He has type 2 diabetes and he cannot eat the same desserts we enjoy. This is why I made him something special.
They freeze well so he can have dessert once in a while, he just needs to take one out from the freezer :-)

What you need:

30 oz (850 g) jar

12 packets of Truvia or other sweetener equivalent of ½ cup granulated sugar

1- ½ cups almond flour

1 teaspoon baking soda

½ teaspoon salt

3 cups Quaker Oats (quick or old fashioned, uncooked)

2 sugar free chocolate bars, broken in small pieces

1/2 cup almonds or other nuts, chopped (optional)

Whole almonds to top each cookie


Directions:

Layer the almond flour and sweetener in the jar packing well between each layer.
Add the oatmeal and press well.

Add the baking soda and salt.

Add chocolate pieces. If you still have room in the jar you can add chopped almonds or other nuts.

Put the lid on the jar.

Put the whole almonds in a tiny bag.

Use a nice fabric or a napkin to cover the lid. Secure it with a rubber band. Lift the rubber band and place the bag of almonds under.

Cover the rubber band with a nice ribbon or whatever you think will look good. Cut the corners of the napkin.

That's it.

How to make the cookies:

½ cup (1 stick) plus 6 tablespoons butter, softened

2 eggs

Preheat oven to 350°F.

In large bowl, beat butter eggs with electric mixer until creamy.

Add the dry ingredients from the jar and mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Top each cookie with 1 almond.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely. Store tightly covered.

Tags: Chocolate Chip Cookies for Diabetics, cookies for diabetics, Chocolate Chip Cookies recipe for Diabetics, gluten free Chocolate Chip Cookies recipe, diabetes friendly recipes

Chocolate Chip Cookies with Almond Flour

My father has type 2 diabetes and I wanted to make something for him, something sweet. I know almond flour and oats are good for him, I bought some sugar free chocolate and I made these cookies. They freeze well so he can have dessert once in a while, he just needs to take one out from the freezer :-)
This is the Quaker oatmeal cookies recipe, modified for my dad.

Ingredients:

½ cup (1 stick) plus 6 tablespoons butter, softened

12 packets of Truvia or other sweetener equivalent of ½ cup granulated sugar

2 eggs

1- ½ cups almond flour

1 teaspoon baking soda

½ teaspoon salt

3 cups Quaker Oats (quick or old fashioned, uncooked)

2 sugar free chocolate bars, broken in small pieces
almonds to top the cookies

Directions:

Preheat oven to 350°F.

In large bowl, beat butter and Truvia on medium speed of electric mixer until creamy. Add eggs; beat well.

Add combined almond flour, baking soda, and salt; mix well. Add oats and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Top each cookie with 1 almond.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely. Store tightly covered.

Tags: Chocolate Chip Oatmeal Cookies recipe, almond flour Quaker oatmeal cookies recipe, cookies for diabetes, diabetes friendly recipes

Chocolate Chip Raisin Oatmeal Cookies

I found this recipe on the lid of the my Quaker oatmeal box and I decided to give it a try. These cookies are soft, chewy and were gone in minutes. I was wondering were the name came from: vanishing cookies. Now I know. Here is how I made them:

Ingredients:

½ cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1- ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups Quaker® Oats (quick or old fashioned, uncooked)

½ cup raisins

½ cup chocolate chips

Directions:

Preheat oven to 350°F.

In large bowl, beat butter and sugar on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, and salt; mix well. Add oats, chocolate chips and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely. Store tightly covered.

I didn't have brown sugar and I skipped the cinnamon. The original recipe is with raisins, but I wanted some chocolate chips in my cookies. Next time I will put some chopped walnuts  instead of raisins. hmmmm. Maybe next time will be tomorrow :-)

Tags: Raisin Chocolate Chip Oatmeal Cookies recipe, vanishing Quaker oatmeal cookies recipe

Banana Bread with Raisins



Banana bread with raisins

This is a really tasty banana bread. I made it so many times. I make it plain, or with raisins, with nuts or with chocolate chips and we just love it. It's moist and light in texture. Dangerously good. I have to make at least 2 loaves every time. We love it.

Ingredients:

(for 2 loaves)

2 cup granulated sugar

2 vanilla sugar

2 sticks unsalted butter, room temperature

4 large eggs

6 ripe bananas

2 tablespoon milk

2 cups raisins

4 cups all-purpose flour

2 teaspoon baking powder

2 teaspoon baking soda

2 teaspoon salt

Directions:

Preheat the oven to 325 degrees F.

Spray two loaf pans with Pam.

Mix the sugar, vanilla sugar and butter in a large mixing bowl until creamy.

Add the eggs one at a time, beating well after each addition.

Mash the bananas with a potato masher; add the milk and the raisins.

In another bowl combine the flour, baking soda, baking powder, and salt.

Add the banana mixture to the butter mixture and stir until combined.

Add dry ingredients; beat at low speed just until flour disappears.

Pour batter into the prepared pans.

Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. (I check it after 1 hour to see if it’s ready).

Cool on a wire rack for 10 minutes.

Remove bread from pan, and cool completely before slicing.



Banana bread with raisins and chocolate chips





Note: Sometimes I pour half of the batter in one pan and I add 1 cup of chocolate chips in the remaining batter, mix it well and than pour it in the second pan.



This is so good, and I think it's the best next day. I love the one with raisins and chocolate chips because you have a little surprise in each bite: it's banana, than you taste chocolate, than raisins. it's never ending. Love it.
Perfect with a cup of coffee in the morning, or with a glass of milk, or a scoop of ice cream.

Tags: banana bread with raisins, banana bread with raisins recipe, banana bread recipe, banana bread with chocolate chips, chocolate chip banana bread recipe

Grilled Pineapple Dessert

Ingredients:
1 pineapple, 1/2 inch slices
sugar or brown sugar
2 tablespoons nutella
1/2 teaspoon almond extract
1 tablespoon sliced roasted almonds

Directions:

Set grill to a medium high heat.
Sprinkle pineapple slices with sugar on both sides and place on the grill. After 2-3 minutes rotate the pineapple slices on the grill to create nice grill marks and after another 2-3 minutes turn on the other side and grill for another 5-6 minutes rotating once.
Arrange slices on a plate.
Mix nutella with the almond extract and drizzle it over the grilled pineapple. Sprinkle roasted almonds on top.
Serve it with ice cream, or without if you want a light dessert.

Tags: grilled pineapple slices, grilled pineapple recipe, grilled pineapple dessert recipe, grilled pineapple with nutella, grilled pineapple recipe

Baked Cheese Crepes

Ingredients:

400 g farmers cheese

50 g raisins

2 vanilla sugar

orange or lemon zest

1 egg, beaten

Directions:

Click here for the crepes recipe.

Preheat oven at 400 F.

In a large bowl, combine the farmers cheese, raisins, 1 vanilla sugar, orange or lemon zest, and the beaten egg and mix well.

Spread about 2 tbls of the cheese filling in the center of each crepe. Fold the sides over the filling. Fold in the ends and arrange them on an oven proof plate. Sprinkle with vanilla sugar and bake for about 10 minutes.

The vanilla sugar will melt on top, crepes should be golden brown and your kitchen should smell like a bakery.

Tags: Chees blinz recipe, baked cheese blinzes, baked cheese crepe recipe, cheese crepe filling recipe, cheese crepe recipe in oven

Cream Puffs with Vanilla Cream

This is how my mom makes the cream puffs. They are fluffy and delicious and so much fun to make.

Ingredients:

1 cup water
100 g unsalted butter, cut into small pieces
1/4 teaspoon salt
1 cup flour
4 large eggs

Filling:

100 g unsalted butter (1 stick)

100 g margarine (1 stick)

2 vanilla sugar

2 vanilla pudding

4 cups milk

(sugar if needed)

Directions:

Preheat oven at 425F.

In a heavy saucepan over medium-high heat, combine the water and butter. Bring mixture to a full rolling boil. When the butter is melted, remove pan from heat an add the flour. Mix well until smooth.Reduce heat to medium and return pan to heat. Continue stirring until the mixture leaves the sides of the pan and forms a ball.

Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.At medium speed, add in the eggs, one at a time. Mix until eggs are completely absorbed before adding another one.

The dough should be soft and a little sticky, but be able to hold its shape.

Using 2 tablespoon scoop the dough on a tray lined with ungreased parchement paper. Take dough with one spoon and push it onto the tray with the other spoon. Place mounds about 2 inches apart.

Bake for about 20-25 minutes, until golden brown. After baking is finished, turn off the oven, crack the door open and let stand in the oven for about an hour. This prevents them from sagging!

Remove from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.

To prepare the filling:

Mix the vanilla sugar with pudding mixture and add 1 cup of milk. Bring the rest of the milk to a boil and add the pudding mixture to the boiling milk. Using a wisk stir vigurously until the vanilla pudding is smooth and thick.(if the pudding is sweet you don't have to add extra sugar). Let it cool.

Turn mixer on lowest speed and whip the butter and the margarine until fluffy. Gradually add the vanilla pudding.

Cut the puffs in half and fill with the cream. Sprinkle with vanilla sugar or powdered sugar.

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Baked Figs with Almonds and Honey

Figs can be prepared in sooo many ways. Here is one of my favorite. Serve it over ice cream or greek yougurt, prepare it with almonds or walnuts, make it with cocoa or cinnamon ... the sky is the limit

Ingredients:

9 oz figs
1 cup slivered almonds
3 tablespoon honey
2 tablespoon cocoa
1 cup sour cherry syrup (from compote)

Directions:

Baked Banana

In a mood for something light and easy to make? Give this a try. I make them with coconut, or cinnamon. Both are delicious.

Ingredients:

4 ripe bananas

1 tablespoon peach schnapps

1/4 teaspoon ground cinnamon

1 tablespoon dark brown sugar

1/2 teaspoon coconut

Directions:

Quick and Easy Apple Tart

I found the a nice recipe on the Food Network website. How can you go wrong with Paula Deen’s recipes. I made this apple tart using her crust recipe. We loved it.

Ingredients:

Crust:

1 1/4 cup flour

1 stick unsalted butter, room temperature

2 tablespoon sour cream

1 vanilla sugar

Toping:
3 medium apple, thinly sliced
4 tablespoons sugar
4 tablespoon apricot preserve
1 vanilla sugar
cinnamon

Directions:

Preheat oven at 375F.
Put all ingredients for the crust in a food processor and pulse until the dough comes together. Continue to pulse until the pastry forms a ball.
Remove from food processor with lightly floured hands and place it in a removable bottom tart pan. Press out dough on the bottom and up the sides and bake for about 15-20 minutes until golden brown.
Remove from the oven and arrange apple slices slightly overlapping, in concentric circles over the top of of the crust. Since apple will shrink, make a well-packed circle. Sprinkle with sugar and cinnamon and bake for 30 minutes.
Brush the apple slices with apricot preserve and bake for another 30 minutes. If the apricot preserve is very thick add a little water or orange juice to make it spreadable.
Carefully transfer the tart to a cooling rack and allow to cool.
Just before serving, remove the tart from the pan and dust with vanilla sugar.
Serve with vanilla ice cream.

Tags: apple tart recipe, apple tart with apricot preserve recipe, quick and easy apricot tart.

Chocolate Fondue

Ingredients:

10 ounces milk chocolate, grated

1/2 cup heavy cream

1/2 teaspoon vanilla exract

Directions:

In a saucepan over medium heat, melt the chocolate with the heavy cream and add vanilla extract. Continue to heat, stirring frequently, until the mixture is smooth.

Add more liquid if the sauce seems too thick.

You can use dark chocolate or semisweet chocolate.

Serve with apple slices, strawberry, marshmallows, banana slices or any fruit you like.

Linzer Tarts

Ingredients:
500 gr flour
250 gr unsalted butter
200 gr sugar
1 large egg
1 teaspoon baking powder

On top:
1 egg white
jam
walnuts or almonds, ground
sugar
vanilla sugar

Directions: