Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 c superfine sugar
• 4 extra large eggs
• 1 2/3 c ground almonds
• 1/2 c all-purpose flour
• 1/4 tsp almond extract
• powdered sugar for decoration
• macerated raspberries for topping

Preparation

Preheat the oven to 350 F.

Prepare a 9-inch cake pan: brush with melted butter then line the bottom with parchment paper and brush paper with a little more melted butter. Lightly coat with flour, rolling the pan around and tipping out the excess flour. Set aside.

In a large bowl, beat the butter until smooth, then gradually beat in the sugar until light and fluffy. Beat in the eggs one at a time, then gradually beat in almonds. When the mixture is well amalgamated, fold in the flour and stir in the almond flavoring.

Transfer the mixture to the prepared pan and tap the pan on the work surface to ensure even distribution. Bake for about 35 min or until the cake is firm to the touch in the middle. Turn out onto a wire rack and leave to cool.

Dredge the top of the cake with sifted confectioner’s sugar. Or, if you like, you can sift the sugar over 3/4-inch wide strips of cardboard, arranged in stripes of diamonds on top of the cake, to give an attractive appearance when the strips are removed. Top with raspberries.

Ten Late Breakfasts, Alexandra Carlier

Ingredients

Raspberry Preserves:

• 2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
• 1/4 cup (50 grams) granulated white sugar, or to taste
• lemon juice

Linzer Torte:

• 1 cup (150 grams) whole almonds (can use blanched almonds)
• 1/2 cup (60 grams) whole hazelnuts
• 1 1/2 cups (195 grams) all purpose flour
• 2/3 cup (135 grams) granulated white sugar
• Zest of one lemon
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 14 tablespoons (195 grams) cold unsalted butter, cut into pieces
• 2 large (40 grams) egg yolks
• 1 teaspoon pure vanilla extract
• Confectioners’ (Icing or Powdered) Sugar for dusting

Preparation

Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. Add a drop or two of lemon juice. Cover and place in the refrigerator while you make the crust. (The raspberry preserves can be made several days in advance. Cover and store in the refrigerator.)

Linzer Torte: Preheat the oven to 350 degrees F (177 degrees C) and position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack. Remove from oven and place on wire rack to cool. Once the almonds and hazelnuts have cooled, place in a food processor and process, along with 1/2 cup (65 grams) of flour, until finely ground. Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract and pulse until the dough just begins to come together.

Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate for about an hour, or until firm enough to roll. Take the larger ball of dough and press it onto the bottom and up the sides of a buttered 9-10 inch (23-25 cm) tart pan or springform pan. If using a springform pan press the dough about 1 inch (2.5 cm) up the sides of the pan.

Take the cooled raspberry preserves and spread them over the bottom of the crust. Cover with plastic wrap and place in the refrigerator. Once the smaller ball of dough is firm, remove from the fridge and roll it between two sheets of wax paper into a circle that is about 12 inches (30 cm) in diameter. Using a pastry wheel or pizza cutter, cut the pastry into 1 inch (2.5 cm) strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. When strips are firm, using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If desired, weave the top strips over and under the bottom strips. (Do not worry if the pastry tears, just press it back together as best as you can.) Trim the edges of the strips to fit the tart pan.

If you have any leftover scraps of dough, roll them into a long rope. Don’t worry if the rope breaks. Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork or your fingers, press the rope into the edges of the bottom crust to seal the edges.

Bake the tart in a preheated 350 degree F (177 degree C) oven for about 30 - 35 minutes or until the pastry is golden brown and set. Let the torte cool on a wire rack before unmolding. Although you can serve this torte the same day as it is baked I like to cover and store it overnight before serving. This torte is lovely served warm with a dollop of whipped cream. Dust the top of the torte with confectioners’ sugar.

This torte will keep for a few days at room temperature or in the refrigerator for about a week. It can also be frozen.

Serves 8.

Joy of Baking.com

Ingredients

• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter or margarine, softened
• 1/3 cup milk
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
• 1/2 cup chopped pecans
• 1/4 cup finely chopped crystallized ginger

Preparation

Heat oven to 375°F. Lightly grease cookie sheets.

Combine sugar, brown sugar and butter in large mixing bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack.

Makes 3 1/2 dozen cookies.

Ocean Spray

Ingredients

• 1 box (9 ounces) thin chocolate wafers (such as Nabisco Famous chocolate wafers)
• 3/4 stick (6 tablespoons) unsalted butter, melted
• 6 ounces semisweet chocolate, coarsely chopped (do not use chocolate chips)
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon pure chocolate extract or vanilla
• Cocoa powder
• Confectioners’ sugar

Preparation

Heat oven to 350 degrees. Pulverize chocolate wafers in a food processor. Add melted butter; process to mix. (Alternatively, place wafers in zippered plastic bag; finely crush with a rolling pin. Transfer to a bowl; stir in melted butter.) Pat crumb mixture evenly over the bottom of a generously buttered 10-inch springform pan. Bake until set, 8 minutes. Cool on wire rack.

Reduce oven temperature to 300 degrees. For filling, melt chocolate in small bowl in microwave oven on medium (50 percent power), 50 to 60 seconds. Stir until smooth; cool slightly.

Beat cream cheese in large bowl of electric mixer (or food processor) until light. Beat in granulated sugar until smooth. Beat in eggs, one at a time, mixing well after each addition. Transfer 1 cup of this batter to the melted chocolate; mix until smooth. Beat pumpkin into remaining batter in mixer bowl (or food processor). Add cinnamon and chocolate extract; mix well.

Pour pumpkin batter over cooled crust in springform pan. Dollop chocolate batter over pumpkin batter. Swirl chocolate into pumpkin with a small knife making a marbled effect. Bake until set yet still wiggly in center, 50 minutes. Turn off oven, open door slightly and let cool, 1 hour. Cool completely on wire rack. Refrigerate covered up to 3 days. Serve dusted with cocoa powder and confectioners’ sugar.

Ingredients

• 2 1/4 cups flour
• 2 teaspoons ground ginger
• 1 teaspoon each: baking soda, cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon each, ground: cloves, nutmeg
• 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 3/4 cup unsulfured molasses
• 1 cup boiling water
• 1/3 cup coarsely chopped crystallized ginger

Preparation

Sift together flour, ground ginger, baking soda, cinnamon, salt, cloves and nutmeg into a bowl. Mix the butter and brown sugar together in another bowl with an electric mixer on medium-high speed until well blended and smooth, about 3 minutes. Add eggs, one at a time, blending after each. Reduce speed to low; beat in dry ingredients. Add the molasses; beat several seconds until blended. Add the water; beat a few seconds until blended.

Fill two standard-size muffin tins, coated with nonstick spray, about 3/4 full (batter should fill 18 or 19 molds). Bake until tops are set but mixture beneath is jiggly, 10 minutes. Remove pans from oven; sprinkle muffins with crystallized ginger. Return to oven; bake until a tester inserted into the center comes out clean, 9-10 minutes. Cool muffins in tins, 15 minutes. Serve warm or at room temperature.

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

Preparation

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Alice Medrich, Epicurious

Ingredients

• Pastry dough / Pie crust
• 2 lbs fresh apricots [or any other fruit-pie fruit]
• 1 stick unsalted butter
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon grated nutmeg

Preparation

Preheat oven to 400ºF with rack in lower third.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill pie shell in freezer 15 minutes.

Meanwhile, pull apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, and nutmeg and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.

Put apricots in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.

Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.

Cool pie to warm or room temperature on a rack.

Gourmet.com

Ingredients

• 6 tablespoons whipping cream
• 3 tablespoons honey
• 2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
• 1 tablespoon kirsch (clear cherry brandy)
• 1/4 teaspoon almond extract
• Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)

Preparation

Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

Bon Appetit, December 1997

Ingredients

• 1 quart milk
• 5 teaspoons sugar
• 1/2 teaspoon red pepper
• 3.5 ounces cocoa powder

Preparation

Pour the milk, sugar, and pepper in a medium-size saucepan. Keep stirring to avoid burning the bottom until almost cooked. Put the cocoa powder in a big bowl and add one cup of the hot milk. Mix the milk and cocoa powder. Add the mix to the rest of the milk in the pan and keep stirring. Stir until it starts cooking and thickens. Pour the hot chocolate into cups and enjoy.

Makes 4 mugs.

Kees Raat, via National Geographic

Ingredients

• 5 cups fresh strawberries
• 1 cup water
• 3 tablespoons corn starch
• 3/4 c sugar
• 1 9inch graham cracker pie crust
• cool whip for serving

Preparation

Place 4 cups strawberries pointing up in pie shell. Mash remaining strawberries. Cook water and mashed strawberries (1 cup). Cook in microwave on high 4 minutes, stirring once. Combine sugar and cornstarch. Stir into strawberry juice. Cook 2 - 3 minutes in microwave on high until transparent, stirring often. Pour glaze over berries, chill. Serve with cool whip.

Emily Weiburg