CHRISTMAS COOKIES WITH ALMONDS

PREPARING THE DOUGH

PREPARING THE DOUGH

 

SHAPING THE DOUGH

SHAPING THE DOUGH

 

IRRESISTIBLE COOKIES!

IRRESISTIBLE COOKIES!

 

 

 

     CHRISTMAS COOKIES WITH ALMONDS

 

 

 

 

These cookies are excellent anytime of the day! The wonderful flavors of almonds, lemon and cinnamon will make you appreciate each bite! Enjoy!

 

Preparation: 20 min; Refrigeration: 2 h 30 min; baking time: 10 min-15 min.

Makes 30 cookies

 

5 ¼ oz. unsalted butter, softened

3 ¼ oz. Confectioner’s sugar, sifted + more for sprinkling

1 pinch of salt

1 vanilla sugar packet

½ tsp. finely grated lemon zest

1 egg + 1 egg yolk

2 1/8 oz. almond powder (see note)

8 ¾ oz. all-purpose flour, sifted

1 tsp. cinnamon

 

Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the sifted Confectioner’s sugar, salt, vanilla sugar, lemon zest and eggs. Mix until smooth.

Add the almond powder, the sifted flour and cinnamon. Combine all the ingredients to obtain a dough. Shape the dough into a ball and wrap in plastic. Refrigerate 2 hours.

Roll on dough on a lightly floured work surface (1/8 inch thick). Cut out stars, gingerbread and Christmas trees with the shape cookie cutters. Transfer to baking sheets lined with parchment paper. Refrigerate 30 minutes.

Preheat the oven to 350 F.

Bake 10-15 minutes or until golden brown. Let cool down. Transfer to a plate and sprinkle with Confectioner’s sugar.

Cookies can be stored in an airtight container at room temperature up to 3 days.

 

Bon Appetit!

 

Note: to obtain almond powder, grate some whole almonds in the bowl of a blender (about 4 minutes).

 

 

PORK RIB ROAST WITH SAGE AND HONEY

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WONDERFUL FLAVORS!

PORK RIB ROAST WITH SAGE AND HONEY

 

This tender rib roast is perfect for Sunday dinner! You will love this flavorful recipe! Pair with a sweet white wine from the Loire Valley such as Coteau du Layon! Enjoy!

 

Preparation: 10 min. a day ahead and 15 min. the next day; cooking time: 1 hour 30 min.

Serving 4

 

1 pork rib roast (5 lbs.)

12 garlic cloves, peeled and halved

12 fresh sage leaves

1 tbsp. fresh thyme leaves

2 onions, sliced

6 carrots, sliced

1 bouquet garni (celery, thyme, parsley, bay leaf)

2 tbsp. vegetable oil

4 tbsp. honey

4 tbsp. red wine vinegar (Jerez vinegar from Spain)

Salt and pepper

1 cup of water

 

The day before cooking the pork roast, season the sage leaves with salt and pepper and place half a garlic clove in the middle of each sage leaves and roll them up. Make several incisions into the pork roast and insert the sage leaves with their piece of garlic. Rub the pork roast with 1 tbsp. of vegetable oil, season with salt and pepper and sprinkle the thyme leaves over the meat.

Cover with plastic wrap and refrigerate overnight.

 

The next day, take the roast out of the refrigerator and let stand 30 minutes before roasting.

Preheat the oven to 430 F.

Peel the onions and carrots and slice them.

Brush a baking dish with 1 tbsp. of oil. Put the roast into the baking dish. Add the onions, carrots, and the rest of the garlic cloves, bouquet garni and water. Season the vegetables with salt and pepper.

Roast the meat for 1 hour and 10 minutes.

Meanwhile, combine the honey with the vinegar in a small bowl.

Take the roast out of the oven and baste it with the mix of honey and vinegar, using half of it. Roast 10 minutes. Baste the roast again with the rest of the honey-vinegar mixture and roast 10 more minutes. Turn the oven off. Cover the roast with aluminum foil and let stand 10 minutes.

Slice the pork roast and serve over your favorite vegetables.

 

Bon Appetit!

 

 

 

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