cookies

Happy Easter to all people who celebrate Easter today, Hristos Voskrese!
Like every year, we dyed the eggs in the onion skins. Eggs have amazing aroma and flavor from all the herbs, Bay leafs, Black Pepper corns and spices.
My kids helped me to make Easter cookies, crisp snaps made with orange peel, vanilla sugar and honey. So buttery and delicious to snack on.

These cookies are perfect to serve with nice cup of tea or glass of milk.

Orange peel vanilla sugar cookies

Ingredients:
1 stick sweet cream butter
2/4 cup light brown sugar
1 egg yolk
2 cups all purpose flour
peel of one orange
1 tea spoon organic vanilla sugar
1 spoon honey
1 egg white, for brushing

Preheat the oven to 375F.
Put the butter and sugar into bowl of standing mixer and beat on the medium high speed. Add the yolk. Sift together the flour, add orange peel and honey, steer until combined.
Make a ball of the dough, wrap in the plastic wrap and let it chill in refrigerator for 30 minutes.
Line the large baking pan with parchment paper.
Unwrap the dough and using the roller, roll it till desired thickness.
Stamp out rounds with cookie cutter and put them on the prepared cookie sheet.
Bake cookies for 6 minutes, then brush with the egg white and sprinkle with vanilla sugar. Return to oven and bake for additional 5 minutes or until golden brown.
Warning: Cookies smell fantastic and you can really feel the taste of orange and wonderful sweetness of vanilla.
Everybody who loves orange jam will love these cookies.
They are also great addition to ice cream bowls in Summer time:-)
Happy Spring Time Everybody!

Today I decided to make something really special. Macaroons with freshly ground almonds, lightly toasted to intensify the flavor and give these biscuits their rich taste and texture. But there is a big surprise, these macaroons are sugar free and gluten free made for people with different food intolerance.

Makes 12 Macaroons

1 1/3 cup blanched almonds, toasted

1/4 cup Splenda

2 egg whites

6 fresh raspberries

Preheat the oven to 350. To toast the almonds, spread them on a baking sheet and bake in the preheated oven fo 8 minutes. Cool before grinding.

Line a large baking sheet with aluminum foil. Reserve 12 almonds for decorating. In a food processor fitted with the metal blade, process the rest of the almonds add Splenda until finely ground. With the machine running , slowly pour in enough of the egg whites to form a soft dough. Add the fresh raspberries and pulse the mix.

With moistened hands, shape the mixture into little balls or shapes and arrange on the baking sheet. Press one of the reserved almonds onto each ball.