kim hendrickson, salvia press, recipe, desserts, cookies
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DESSERT DIFFERENCE - Guest Post by Kim Hendrickson, Salvia Press

Saturday, June 10th 2017 @ 10:38 AM

You all know I hosted a big Memorial Picnic and I wanted to offer different desserts this year. Each year one of my friends goes to great lengths to bake a variety of cookies for the event, which everyone looks forward to gobbling up! There is always some watermelon, usually the first of the season, but I wanted to make some sweet items that could be prepped far in advance and were unexpected. Since I’m been teaching a number of Scandinavian Braided Bread classes, I have the richness of Scandavanian desserts on my brain! I decided to prepare a very traditional “cookie” more like a small tart called Mandelformer. They are easy to make, can freeze well and make a “dramatic appearance” on any dessert table. Give them a try and see if you don’t just love these!

 

ALMOND TARTS    (MANDELFORMER)

Yield: 4 dozen tarts

2/3 cup sugar

1 cup blanched almonds, ground

1 teas almond extract

1 egg

2 cups flour

Fluted metal tins

In a large bowl, cream the butter and sugar together until light and fluffy. Blend in the almonds, almond extract, and egg.

Stir in the flour. Turn the dough out onto a lightly floured surface and knead until smooth. Add a bit more flour if needed to make a stiff dough. Gather dough into a ball and chill for 30”.

Preheat oven to 375F. Lightly butter the fluted tart molds. Pinch off parts of the dough and using your thumbs, press into the tart pans to make a thin, even layer. Bake for 12 to 15 minutes or until golden brown.

Remove from mold when still warm, Turn molds over and tap each with a spoon to loosen or place a cold wet towel over the inverted molds. Remove molds from tarts and cool completely. Serve as is or dusted with confectioner’s sugar or sugar glaze.

 

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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