Pineapple cookies: the recipe for soft cakes with a delicious filling

Pineapple cookies are soft and delicious sweets, excellent for a delicious breakfast or snack, to be accompanied with a cup of tea or fruit juice. To make the dough you will only need flour, butter, powdered sugar and egg yolks, while for the filling you will need the pineapple in small pieces. The end result will be fragrant and delicious balls to eat in a single bite. Here’s how to prepare these simple and delicious cookies in no time.

Ready in: 30 minutes + REST TIMES
FOR 6 PEOPLE

Nutrition Facts

Calories 1949
% Daily Value*
Total Fat 115.1g 148%, Saturated Fat 66.5g 333%, Cholesterol 846mg 282%, Sodium 146mg 6%, Total Carbohydrate 197.7g 72%, Dietary Fiber 4.6g 16%, Total Sugars 20.8g, Protein 31.1g, Vitamin D 52mcg 259%, Calcium 151mg 12%, Iron 18mg 102%, Potassium 445mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

FLOUR (type 00) 220 grams • 750 kcal
BUTTER 120 grams • 380 kcal
PINEAPPLE IN SYRUP IN PIECES 100 gram
YOLK 2 • 63 kcal
FROSTED SUGAR 1 tablespoon • 380 kcal
SALT UP 1 pinch • 21 kcal
EGGS 1 for brushing • 15 kcal
The calories refer to 100 grams of the product

How to make pineapple cookies

Mix together the soft butter into small pieces with the icing sugar, salt and egg yolks (1). Add the flour and mix all the ingredients well (2) until the mass is compact. Let the mixture rest for 1 hour (3).

Meanwhile, cut the slices of pineapple in syrup into small pieces. After the necessary time, form balls with the dough (4), mash them and put the pineapple filling in the centre (5). Close the balls (6).

Place them on a mould lined with parchment paper and brush them with a beaten egg (7). Bake in the oven at 180 ° C for 20 minutes or until golden brown (8). Once ready, let them cool. Your pineapple cookies are ready to be enjoyed (9).

Advice

In our recipe we used pineapple in syrup, but you can also use fresh pineapple, according to your availability.

You can sprinkle the biscuits with coconut flour after brushing them with egg to make them even tastier and fragrant. Alternatively, you can pass the balls in icing sugar before baking.

storage

You can keep pineapple cookies for 3-4 days in an airtight container.

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You may be interested to read about the lasagna with zucchini recipe/ pumpkin cake recipe/ avocado and apple smoothie recipe/ Coconut and grapefruit cake recipe.

Cavallucci cookies: the recipe for spicy and fragrant Siena cookies

The cavallucci cookies of Siena are biscuits spiced tasty and fragrant typical of the beautiful city of Palio: an ancient recipe, from generation to generation handed down, made with a mixture of flour, nuts, honey, sugar, candied orange, anise and spices, without eggs. Of Christmas sweets widespread since the times of Lorenzo the Magnificent, with the name of Biriquocoli, prepared to be stored for long periods.

Later they took the name of Cavallucci (little horses), as they were offered to horse drivers who stopped in the country inns. Once ready, the cavallucci are usually consumed tipped in Vin Santo, Marsala, Passito di Pantelleria or Moscato, like the famous Tuscan cantucci, but they are also excellent to taste for a greedy moment. Here’s how to prepare them.

INGREDIENTS

FLOUR TYPE 00 300 gr • 36 kcal
SUGAR 250 gr • 750 kcal
CHOPPED WALNUT KERNELS 100 gr
CANDIED ORANGE IN CUBES 70 gr
ACACIA’S HONEY 50 gr • 304 kcal
WATER 50 gr • 0 kcal
GROUND CINNAMON 1 tsp
CRUSHED ANISE SEEDS 1 tsp
BAKING SODA 1/2 tsp
The calories refer to 100 grams of the product

How to prepare cavallucci cookies

Put the flour in a bowl (1), add the aniseed, candied fruit, chopped walnut kernels (2), ground cinnamon and baking soda, mixing well. Put the sugar in a saucepan with the honey and simmer until syrup is made. Pour it into the bowl with the rest of the ingredients and mix everything with a spoon until the mixture is sticky (3).

Shape the dough into balls (4) and lightly mash them with floured hands. Arrange the balls of dough on a baking sheet lined with parchment paper and sprinkle them with flour (5). Bake in a preheated oven at 160 ° C for about 20 minutes. Once ready, let them cool. Your cavallucci are ready to be tasted (6).

Advice

The cavallucci dough must be sticky: if it is too hard, add a little hot water and continue kneading.

You can also enrich the dough with nutmeg , coriander powder and chopped candied citron , in order to make the cavallucci even more spicy.

Also prepare ricciarelli, typical Siena biscuits made with a mixture of almonds, flour and herbs, or panforte, a Sienese spicy dessert typical of the Christmas holidays.

storage

You can keep the cavallucci cookies (Siena cookies) for a week in a tin box or airtight container.

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You may be interested to read Spongata cake recipe/ Orange Poke Cake Recipe/ Pumpkin and almond cake recipe/ Beans and sardines recipe.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

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• 

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

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• 

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

• 

• 

Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

• 

• 

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

• 

• 

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

• 

• 

Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

Japanese matcha madeleines, a tasty variation of the classic Madeleine

Japanese matcha madeleines, just as the name suggests, are an oriental version of the normal madeleines. The adjective “Japanese” derives from the choice of ingredients, which in addition to following the path of the search for the exotic, expresses a rare idea of ​​balance both from an aesthetic and a taste point of view. The reference is, in particular, to the preponderant role played by the matcha which, far from being limited to mere decoration, contributes to making the dough really special. I will discuss the matcha madeleines in-depth in the next paragraph.

Another feature of these Japanese matcha madeleines is accessibility or the possibility of being consumed even by those suffering from disorders related to the metabolization of gluten. To be noted, then, the presence of rice (oil and rice flour), which on the one hand pursues the aforementioned objective of accessibility, on the other contributes to giving a particular taste to these madeleines. All in a perspective that we could define as almost creative, and which gives the preparation a markedly Japanese character.

The advantages and benefits of the matcha

The matcha madeleines is a tea which, in its purest variant, is produced only in Japan. It is the particular climatic conditions of the country of the Rising Sun, as well as a meticulous and very particular production process, that make the matcha so unique. For example, the leaves are left to rest in the shade and for a long time, in order to increase the chlorophyll content, promote the increase of nutritional-therapeutic substances and guarantee the characteristic bright green colour to the final product.

The matcha madeleines have a delicate and pleasant flavour, which goes well with both sweet and savoury products. However, many nutritional properties are surprising, which lead to therapeutic. The merit goes primarily to antioxidants, present in very high quantities and such as to contribute to the prevention of cancer. The properties of the matcha include purifying functions, strengthening the immune system (thanks above all to the abundant concentration of vitamins A, C and calcium), containing gastric acidity. It has also been ascertained that matcha improves the body’s sensitivity to insulin, to the point of contributing to the prevention of type 2 diabetes.

Why we use brown rice flour

Japanese matcha madeleines not only such only by virtue of the matcha, but also by the presence of rice, both in the form of oil and flour. Specifically, we speak of brown rice, which switches the characteristics of the white variant but also has its own elements. Brown rice flour, like white rice, does not contain gluten. This means that madeleine can also be consumed by those who show intolerance to this substance and those suffering from celiac disease. The brown rice flour, however, should not be thought of as a mere substitute for wheat flour, also because it has a strong organoleptic personality.

Brown rice flour is also characterized by its high fibre content, which often exceeds 5% and is placed above the vast majority of flours (it is certainly higher than white rice flour). The calorie intake is medium, in line with carbohydrate-based foods. However, this ingredient can also boast a moderate concentration of proteins, as well as an extremely low glycemic index. This is a detail that will surely please those who support slimming diets or must keep their blood sugar under control.

Here is the recipe of Japanese matcha madeleines

Ingredients for 30 pieces:
130 gr of whole eggs;
10 g of the matcha;
80 g of rice milk;
90 g white cane sugar;
60 g of rice oil;
30 g cocoa butter;
160 g of brown rice flour;
3 g of salt;
3 g baking powder;
10 g of the matcha.

Preparation of Japanese

For the preparation of Japanese matcha madeleines, find a mould for madeleine. Around you can find metal and silicone. I recommend the metal variant as it conducts heat better and guarantees uniform cooking and better grooving. Melt the butter in a water bath or in the microwave, then add it with the rice oil and whole eggs. With the help of a whisk, stir vigorously but without whipping the mixture. After sifting the yeast into the flour, also add the other remaining ingredients, gradually and without stopping to mix.

Leave the mixture to rest in the refrigerator for about an hour. Then pour it into a piping bag and fill the mould taking care to leave a few millimetres from the edge. After preheating the oven to 180 degrees, cook the madeleine. After ten minutes they should be ready, but before removing them, check that the surface is dry and swollen. Once ready, remove the madeleines and turn them out immediately to prevent them from sticking to the mould. Finally, sprinkle with the matcha powder and serve.

Read also Soft Filled Flatbread With Zucchini recipe / SOFT VEGETABLE CAKE, ( ZUCCHINI AND POTATO CAKE) recipe.

Sri Lankan Sago Coconut Cookies (Savboro)

These Savboro – Sri Lankan Sago Coconut Cookies (Savboro-Sago Coconut Cookies) are tremendous crispy cookies, good for dunking in your tea/espresso or milk. Produced from sago, coconut and bread crumbs, this uncommon mixture of components yields a brilliant scrumptious cookie.

Sago is likely one of the important components in these Sago Coconut Cookies. Right here within the west, sago is non-existent in our eating regimen. It’s cousin, tapioca, we typically solely eat as tapioca pudding, a dessert. Nonetheless, sago is used as a grain in South Asian cuisines and we utilized in everything from appetizer and aspect dishes to desserts. So what’s the distinction between tapioca and sago? Many use them each interchangeably. I too was responsible for this prior to now, however, they aren’t the identical. Sago is extracted from the pith of assorted tropical palms, however, tapioca is extracted from the cassava root, often known as yuca or manioc.

These Sago Coconut Cookies are made with an uncommon mixture of components and may be flavoured with any mixture of vanilla, fennel, cumin or combined spice. Yow will discover combined spice luggage in markets (cinnamon, nutmeg, clove, cardamom).

Health benefits of Sago Coconut Cookies

Gives vitality – One of many important the reason why you need to eat sago is as a result of they’re wealthy in vitality. The topmost cause why folks eat this dish throughout fasting on Navratri is that it hundreds you with immediate vitality.
It’s gluten-free and non-allergic- Anyone and everyone can have sago because it doesn’t trigger any allergy.
It helps to forestall digestion points, relieves gasoline, bloating and constipation. It comprises an excellent quantity of dietary fibre that additionally helps to rebalance the wholesome intestine microorganism.

Nutrition Facts of Sago Coconut Cookies

Servings: 7
Amount per serving
Calories 175
% Daily Value*
Total Fat 8.5g 11%
Saturated Fat 5.5g 28%
Cholesterol 4mg 1%
Sodium 477mg 21%
Total Carbohydrate 17.7g 6%
Dietary Fiber 0.7g 2%
Total Sugars 0.6g
Protein 7.2g
Vitamin D 0mcg 0%
Calcium 159mg 12%
Iron 1mg 5%
Potassium 98mg 2%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.

Prep Time-15 minutes
Cooking Time-30 minutes
Complete Time-45 minutes
Course: Dessert, Cookies
Servings: 7

Ingredients:
Sago 1 cup
Frozen coconut defrosted 1 cup (or freshly grated coconut)
Sugar 1 cup
bread crumbs 1 cup
1 teaspoon fennel seeds
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 ° F / 175 ° C

Line a cookie sheet with a baking sheet or parchment paper.

Mix all components and blend together until your hands are combined, including 1-2 tablespoons of water if needed. When deciding on the moisture content of the coconut you will need extra water.

Place a cookie/biscuit cutter on the baking sheet. Add a couple of tablespoons of the batter and utilizing the again of a spoon, press down till tight and compact. Rigorously take away the cookie/biscuit cutter.

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Repeat till all the mixture has been used.

Bake for 30-35 minutes till golden, rotating tray half manner by means of cooking.

Advice – Once you take away from the oven, they are going to look like mushy. As they cool, they turn into very crispy.

Read also Pineapple curry.