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    Spiced Raspberry Cookies

    Uploaded by

    nahid.sh.takhti

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Spiced Raspberry Cookies

    Uploaded by

    nahid.sh.takhti
    2K views5 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views5 pages

    Spiced Raspberry Cookies

    Uploaded by

    nahid.sh.takhti

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    SPICED

    RASPBERRY
    COOKIES
    for 11 cookies d=7 cm

    Copyright©2023 International Pastry Academy KICA, All rights reserved.


    Photo credit: Nataliya Khoroshayeva
    Spiced Raspberry Cookies
    for 11 cookies d=7 cm

    NEUTRAL GEL

    Ingredients Total weight: ~ 200 g 100%

    • Water 88 g 44%
    • Sugar (1) 74 g 37%
    • Sugar (2) 12 g 6%
    • Pectin NH 3.2 g 2%
    • Glucose/corn syrup 22 g 11%
    • Citric acid 0.15 g <1%

    1. Pour water into a saucepan, add the glucose syrup and sugar (1).

    2. Heat the mixture to 30 °C / 86 °F.

    3. Mix sugar (2) and pectin NH.

    4. Add the mixture of pectin and sugar (2) to the saucepan with water,
    glucose and sugar (1).

    5. Bring everything to a boil, then add the citric acid.

    6. Let the mixture simmer over medium heat for about 3 minutes.

    7. Strain the gel into a clean container and put it in the fridge.

    8. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at


    least 6 hours.

    RASPBERRY CONFIT

    Ingredients Total weight: ~ 263 g 100%

    • Frozen raspberries 150 g 57%


    • Raspberry puree 50 g 19%
    • Brown sugar 60 g 23%
    • Pectin NH 3g 1%

    1. In a saucepan, heat the raspberry puree with the raspberries


    to 30 °C / 86 °F.

    2. Combine brown sugar and pectin NH in a separate container.


    Gradually add the mixture to the puree, stirring constantly.

    3. Bring the mixture to a boil, cook it for 1 minute and then remove the
    saucepan from the heat.

    4. Fill the hemisphere silicone molds 3 cm in diameter with the confit


    and place them in the freezer until completely frozen. 2
    Spiced Raspberry Cookies
    for 11 cookies d=7 cm

    SPICED SHORTBREAD DOUGH

    Ingredients Total weight: ~ 561 g 100%

    • White chocolate 33% 125 g 22%


    • Butter 82% 100 g 18%
    • Flour 9-10.5% protein 100 g 18%
    • Almond powder 50 g 9%
    • Baking powder 5g <1%
    • Ginger powder 5g <1%
    • Cinnamon powder 5g <1%
    • Brown sugar 50 g 9%
    • Sea salt 1g <1%
    • Nutmeg powder 0.5 g <1%
    • Whole eggs 50 g 9%
    • Egg yolks 20 g 3%
    • Almond flakes 50 g 9%

    1. Mix the sifted flour, almond powder, baking powder, ginger,


    cinnamon, nutmeg powder, sea salt and brown sugar using a wire
    whisk.

    2. Chop the white chocolate and butter into small pieces. Add the dry
    ingredients and mix in a stand mixer with a paddle attachment.

    3. Add the eggs and egg yolks to this mixture and mix until a smooth
    texture is obtained.

    4. Roll out the dough between two parchment paper or acetate


    sheets into a layer 10 mm thick and place it in the fridge for 4 hours
    to stabilize.

    3
    Spiced Raspberry Cookies
    for 11 cookies d=7 cm

    ASSEMBLY, BAKING AND COATING THE COOKIES

    Ingredients

    • Stabilized spiced shortbread dough


    • Frozen raspberry confit hemispheres
    • Stabilized neutral gel
    • Almond flakes Sufficient quantity

    1. Lightly grease 11 rings measuring 7 cm in diameter with a grease


    spray or soft butter.

    2. Cut the well-chilled dough with the greased rings. Keep the
    cookies inside the rings, do not remove them.

    3. Place the frozen confit on top of the dough in the very center.

    4. Decorate the edges of cookies with almond flakes keeping the


    confit clean.

    5. Bake the cookies, placed in the rings, in the oven, preheated


    to 200 °C / 392 °F, for around 10-12 minutes, minding the
    peculiarities of your oven.

    6. While the cookies are still warm, remove them from the molds.

    7. Allow the finished cookies to cool down at room temperature.

    8. Warm up the neutral gel to 50-60 °C / 122-140 °F and brush the


    confit with it.

    9. Store the cookies in a closed container at room temperature for up


    to seven days.

    4
    www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva

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