Skobeleva
Moscow
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
Coffee sour cherry “the chestnuts” cookies
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
Ingredients
- Shortbread dough
- Strong coffee 30 g
- Whole cloves 1-2 pcs
- Sugar for the coffee 1 tsp
- Sugar for the dough 25 g
- GRANDPRO Tart margarine 120 g
- Salt 25 g
- Ground cardamom a pinch
- Ground nutmeg a pinch
- Boiled egg yolks 3 pcs
- Wheat flour 190 g
- Baking powder 5 g
- Cocoa powder 10 g + for decoration
- Baking soda 2 g
Sour cherry marmalade
- Sour cherry puree 70 g
- Agar agar 2 g
- Sugar 80 g
- Citric acid a pinch
- Whole sour cherries (pitted) 50 g
cooking
- Make a shot of espresso with cloves and sugar; cool it.
- Grind GRANDPRO Tart margarine, salt, cardamom, nutmeg, sugar and yolks until smooth. Pour in the flavored coffee; add sifted flour with baking powder, cocoa powder and baking soda. Knead the fragrant shortbread dough, wrap in foil and place in a refrigerator for 30 minutes.
- To make sour cherry marmalade, combine sour cherry puree, agar agar, and sugar in a saucepan, bring to a boil. Add a pinch of citric acid, sour cherries and boil for another 1 minute. Put the marmalade into small round molds and cool.
- Divide the shortbread dough into equal walnut-size lumps, fill them with sour cherry marmalade and form balls.
- Place the dough balls on a baking sheet lined with parchment paper. Bake at 200°C for 15 minutes.
- To decorate, dust the cookies with cocoa powder. Serve with a cup of freshly brewed coffee.
Ingredients
- Shortbread dough
- Strong coffee 30 g
- Whole cloves 1-2 pcs
- Sugar for the coffee 1 tsp
- Sugar for the dough 25 g
- GRANDPRO Tart margarine 120 g
- Salt 25 g
- Ground cardamom a pinch
- Ground nutmeg a pinch
- Boiled egg yolks 3 pcs
- Wheat flour 190 g
- Baking powder 5 g
- Cocoa powder 10 g + for decoration
- Baking soda 2 g
Sour cherry marmalade
- Sour cherry puree 70 g
- Agar agar 2 g
- Sugar 80 g
- Citric acid a pinch
- Whole sour cherries (pitted) 50 g
cooking
- Make a shot of espresso with cloves and sugar; cool it.
- Grind GRANDPRO Tart margarine, salt, cardamom, nutmeg, sugar and yolks until smooth. Pour in the flavored coffee; add sifted flour with baking powder, cocoa powder and baking soda. Knead the fragrant shortbread dough, wrap in foil and place in a refrigerator for 30 minutes.
- To make sour cherry marmalade, combine sour cherry puree, agar agar, and sugar in a saucepan, bring to a boil. Add a pinch of citric acid, sour cherries and boil for another 1 minute. Put the marmalade into small round molds and cool.
- Divide the shortbread dough into equal walnut-size lumps, fill them with sour cherry marmalade and form balls.
- Place the dough balls on a baking sheet lined with parchment paper. Bake at 200°C for 15 minutes.
- To decorate, dust the cookies with cocoa powder. Serve with a cup of freshly brewed coffee.