sweet saturday #14 - sablés aux amandes et coco

What do you do when the fridge and the cupboards are almost empty, no eggs, no milk, no chocolate, just some butter, basic baking ingredients and a rest of grated almonds and coconut and your kid wants to make a cake?

You tell him that you'll make wonderful sablés aux amandes et coco instead.


125 gr butter

zest of an organic lemon

80 gr sugar

1 package of vanilla sugar

30 gr grated almonds

20 gr grated coconut

125 gr flour


1. Cut the soft butter into pieces in a bowl. If you forgot to take the butter out of the fridge and it is still cold, grate the butter in a bowl. Yeap, that's right, no joke. This is an amazing trick i picked up on the web. Instead of letting your butter soften to room temperature before using it, you can just grate the cold butter into a bowl, same effect.

2. Add the lemon zest, the vanilla sugar and the sugar and beat with an electric mixer till the consistency is fluffy.

3. In an other bowl, mix the almonds, the coconut and the flour.

4. Add the dry ingredients to the butter/sugar and mix with the electric mixer till you get a chunky texture. 

5. Cover with a plastic foil and put in the fridge for 30 minutes at least. Preheat the oven to 170 degrees celsius.

6. Take the dough out of the fridge, make little sausages of dough with your hands. and place them with a pace of 2 cm from each other on a baking paper covered oven sheet. They will "melt" with the heat of the oven to become flat, so they need a bit of space in order for them not to stick to each other.

7. Bake in the middle of the oven for 20 minutes until they start to get a bit golden on the edges. Take the cookies out and let cool down a little. They taste wonderful when still warm, together with some walnut ice cream.

Sweet Saturday #13 - 3x3 (3 cookies recipes from 3 ingredients)

Baking with kids can be quite stressful when too many ingredients are involved and the processes are too complicated. This is why i love 3 ingredient cookies. They are usually simple to do, fast and since the ingredients are pretty basic, don't require an extra walk to the grocery store.

Here comes our TOP 3 favorite list of cookies made from 3 ingredients:

  1. Shortbread butter cookies
  2. Peanut butter cookies
  3. Coconut mountain cookies

Let's start with our favorite, the shortbread butter cookies. These are not exactly healthy, but you will say "who cares?" once you tasted them. I found the recipe on Eugenie Kitchen, a crazy/amazing korean baking site - the girl even has rainbow heart cookies! (i am dying to try and make them but will probably fail gloriously...)you should visit her site if you are into advanced baking. Anyways, here is how they go: 

1. Shortbread butter cookies (from Eugenie Kitchen):


225gr salted butter at room temperature

125gr powdered sugar

340gr white flour



  1. Sift the flour and set aside
  2. Cut the butter  in pieces and put it in a bowl and whisk, till everything has a creamy consistency
  3. Sift in the same bowl the powdered sugar and mix until it is very fluffy and homogeneously combined.
  4. Add in sifted flour all at once and fold to combine. Once the dough looks like sand, put it on the table and just knead it once with your hands, don't do it for too long, your shortbread will be more tender if you knead it less. Then form a ball, flatten it a little, wrap it in plastic foil and put it in the fridge for 1 hour.
  5. Preheat the oven to 150 degrees celsius. Put the ball on a baking paper on the table. With the palm of your hand, flatten it quickly.  Then flatten it a bit more with a rolling pin. Your dough should be about 1.5 cm height. Work on the edges to get a round shape (i just cut some bits off where there was too much and placed them where i saw wholes). Then take a big knife or a pastry scraper and cut the cercle in lines of about 2 cm width. Flip the paper 90 degrees and cut  the cercle in lines again to get out wedges of about 6cm length each. Pick each of the wedges 4 times with a fork like in the picture. You don't have to seperate the wedges one from another. Small tip for baking with kids: Instead of cutting it in wedges, you can also just give the pastry scraper to you kid and tell him/her to cut pieces. I did that with alva and he had so much fun. His cookies looked asymmetrical, like designer masterpieces.
  6. Put the cookies in the over and bake them for 45 minutes. Cut the cookies again just when they come out of the oven and let them cool down completely on the pan.


2. Peanut butter cookies

Probably the most classic 3 ingredients cookie. They are great because you can totally adapt it, according to what is available in your fridge. If no peanut butter is in the house, you can replace it by tehina. You can also replace the white sugar with brown sugar and i bet you can make them vegan (have to say I never tried but please leave a comment below if you know how to do it). Oh, and they are gluten free.


250gr. peanut butter (make sure you take 100% peanut butter. You can find it in nature stores)

200gr. sugar

1 egg



  1. Preaheat the oven to 170 degrees celsius.
  2. Mix the peanut butter, sugar and egg in a bowl until the mixture is well combined.
  3. Layer a pan with baking paper and make little balls from the dough. Place them about 7 cm apart from each other on the baking paper.
  4. With the back of a fork, flatten the balls
  5. Put in the over for 8 minutes, till they are golden.


3. Coconut mountain cookies

A classic cookie from my grand-mother and my mother who are doing the cocos mountain cookies as part of the 20 other types of christmas cookies they are preparing. I think december is not the ideal month for these cookies, since they taste best when combined with fresh strawberries. They are a bit more complicated and quite messy to prepare compared to the other 2 recipes above. It is definitely something that is better suitable for bigger kids.


175 gr. sugar

2 eggs

240 gr. grated coconut



  1. Mix the sugar and eggs in a bowl till the mixture is fluffy
  2. Add the grated coconut and mix together. Put in the fridge for 30 minutes.
  3. Preheat the oven to 160 degrees clesius
  4. Layer a pan with baking paper. Form little mountains of dough in the palm of your hand and place them about 3 cm from each other on the backing paper.
  5. Put the cookies in the oven for 15-20 minutes. Don't let them get brown!

Sweet Saturday #11 - Gâteau du Vully

 At middle school we had a half an hour break at 10 every morning and there was a bakery stand where kids could buy croissants and pain au chocolat and also gâteau du Vully. I once agreed to hold hands with a boy from my class during the full half an hour because he said  he would buy me a piece of gâteau du Vully in exchange. He thought it was a fair trade, so did I :-)

This is one of my favorite swiss cakes. Like most of the swiss sweets, of course it's full of cream and butter, the stuff i like the most...This recipe is really easy and quick. I gloriously failed my try last weekend at getting the proportions right, because i put waaaay to much cream. But this saturday it turned out really tasty and quite the way i remember it. 



300 gr. flour

1/2 tsp of salt

7 gr. fresh yeast

2 tbsp of warm water

1 egg yolk

120 ml of warm milk

50 gr. melted warm butter


200 ml of heavy cream

50 gr. sugar

30 gr. butter


Butter a round pan of about 28 cm diameter. In a big bowl, mix the flour and the salt.

Crumble the fresh yeast in a cup and dissolve it in the warm water with a spoon. In a separate bowl, mix the melted butter with the milk and the swirled egg yolk. Pour the yeast on the flour and mix very roughly, then add the butter/milk/egg liquid. Mix till everything sticks together. Take the dough out of the bowl and continue kneading it by hand on a very slightly floured surface for about 15 minutes. Yeap, that's the catch of this recipe, you're right...Then flatten the dough ball in your hands by holding it in one hand and pulling gently on the edges with the other hand. Turn the dough and proceed with pulling the edges. The dough should take more and more the shape of a pizza. When it gets close to fit the size of your cake pan, place it into the pan and flatten it a bit more with your hands, till it fits exactly the bottom of the pan (no need to pull up the edges or anything).

Cover the pan with a plastic foil and let the dough rise for 40 minutes at room temperature.

Preheat the oven to 250 degrees celsius. Take off the plastic foil and push the dough to the side of the pan with your thumb. Work your way all around. This will form the border of your cake and prevent the cream from escaping.

Then pick into the middle of the dough with one or two fingers in order to form small wells.

Pour about half of the cream on the dough and sprinkle the sugar and the butter over it, then pour the other half of the cream and put the cake in the middle of the oven.

Bake for 30 minutes. After the first 10 minutes, lower the temperature of the oven to 220 degrees celcius. Don't worry if the cream seems still a bit liquid when you take the cake out of the oven, it will get stiffer once it cools down.

The cake tastes best when fresh and warm. If you want to keep it, wrap it in plastic foil, so that the dough doesn't dry out.

Sweet Saturday #10 - Vanilla Raspberry Cookies

Tu B' Av is kind of the jewish Valentine's day. This year it was last friday and i decided to do some heart-shaped vanilla cookies filled with raspberry jam as a sweet surprise for Ohad.

Here it's how it's done...


250 gr. butter

120 gr. sugar

1 egg white

1 pinch of salt

2 tsp. vanilla sugar

350 gr. flour

Raspberry jam (or any other kind of jam you like)


In a bowl, beat the butter, till it is soft and creamy (i do it with an electric mixer because it's much faster). Add the sugar and continue mixing till it's fluffy. Then add the egg white, the salt, the vanilla sugar and the flour and mix with a spoon, until it is incorporated. Form a bowl, wrap it in plastic foil and put to rest in the fridge for 30 minutes.

Preheat the oven to 200 degrees celsius. Take the dough out of the fridge and roll it out with a rolling pin to about 2 mm on a well floured surface. Make sure to put some flour on the rolling pin to so that the dough will not stick to it. Cut out the cookies in heart shape or any other shape you like. You will need to make an even number of cookies, since one will be used for the top and one for the bottom.

Bake the cookies for about 8-10 minutes in the middle of the oven, then take them out and let them cool down. It is perfectly normal and intended that the cookies stay white and don't get golden. Once the cookies are cooled down, take the jam and spread it over the surface of a cookie and cover it with another cookie, so that the jam is between two cookie layers, like a sandwich.

You can sprinkle some sugar powder on the top if you like, it looks pretty and tastes delicious.

Sweet Saturday #8 - The perfect dairy Challah

Eating challah is an important part of my childhood memories and I have been experimenting for years to find the best challah recipe. I have done parve (non dairy) challahs, i have done dairy challahs, but none of them ever got that super light and airy texture i had in my mind. It always turned out too compact. I wanted it fluffy like a brioche. Exactly. There came the idea to experiment with brioche doughs to get the perfect challah...Well, after numerous tryouts, here is the recipe of the best challah ever. As a small warning: you will need some patience, this recipe takes time (start the evening, let it refrigerate over night and get it out of the oven by noon on the next day) and a lots of kneading but at the end you will be able to literally taste the love and effort that you put in it.

This recipe will give you one big or two medium size challahs.

It was inspired by the brioche recipe by Allison Ehri Kreitler and Lesli Heffler Flick.


500 gr. white flour

70 gr. sugar

14 gr. active dry yeast

1 tablespoon salt

4 large eggs, at room temperature, plus 2 large eggs for the egg wash

125 ml. whole milk, at room temperature

225 gr. unsalted butter, cut into small pieces, slightly softened



Mix the flour, sugar, yeast, and salt in a bowl. Add 4 of the eggs and the milk.

Mix everything together with a spoon. As soon as the dough starts to clump together, pour the content of the bowl on the table  and continue kneading with your hands.

Continue to knead until the dough is firm and elastic.

Start adding 2 small pieces of butter. Place them in the center of the ball and fold the dough so that they are disappearing in the center.

Continue kneading. Eventually the butter will be pushed to the outside again and stick to your hands. Then the dough will stick to the table and you will think that you made a mistake and that something is wrong with your dough. Don't worry, everything is fine.  Just keep on kneading...

Keep on kneading till the butter is fully incorporated to the dough. Then add the next two pieces and repeat the process with the remaining pieces of butter till your dough is smooth, soft and shiny. The dough will be very moist but don't add any additional flour! Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock.

Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, to a clean large bowl. Cover with a plastic foil and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.

Flip the bowl and with your hand ease out the dough, smooth top down, onto the table. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. Put the bowl into the refrigerator overnight.

Take the bowl out of the refrigerator (the dough is probably more than doubled in size at this point) and let it warm up to room temperature in a warm, draft-free spot. This will take about two hours.

Flip the bowl and with your hand, ease out the dough, smooth top down, onto the table. If you want to do one big challah, cut the dough into three equal pieces. (I usually do two challahs by first dividing the dough in two and then again dividing each of the pieces in three equal parts). Form 3 long strands, about 40-45 cm long each. Connect the tips together and start braiding (like you would a classic hair braid). Tuck the ends under themselves.

photo 3 (21).JPG

In a small bowl, make the egg wash by beating the remaining egg plus 1 egg yolk. Lightly brush the top of the challahs. Cover each of them very loosely with plastic foil and let them rise for another hour. Put the remaining egg wash in the fridge.

reheat the oven to 190 degrees celsius. Very carefully take the plastic foil off. The dough will stick to the plastic, so go slowly. Then take the remaining egg wash and brush the entire challah with a second layer of egg.  (optionally you can sprinkle the top with sesame seeds). Put the challah in the middle of the oven for 25 minutes.

Bake until dark golden-brown on top and golden on the sides, then take the challah out and let it cool on a wire rack for. It's most amazing if you serve it while it's still warm to the touch.


Sweet Saturday #4 - Swiss cinnamon spelt cookies

Every year when it’s getting colder outside, I have this craving for cinnamon. Cinnamon tea, cinnamon buns, cinnamon cake, cinnamon cookies…This is a super simple recipe that will fill your house with a delicious smell and make your heart and your bellies feel warm from the inside :-)


225 gr. spelt flour

1 tsp baking powder

80 gr. brown sugar

1 tsp grounded cinnamon

1 Egg

100 gr. butter in small pieces

some aditionnal 2 tbsp of brown sugar and 1/2tsp cinnamon to sprinkle the cookies


Mix the flour and the baking powder in a bowl, add all the other ingredients. Rub the mix between your hands till it’s grainy and all the big butter flakes disappeared, then knead everything together till you get a smooth ball. Wrap into plastic foil and put in the fridge for about half an hour.

In the meanwhile, preheat your oven to 170 degrees celsius and lay out a baking tray with baking paper.

Take the dough out of the fridge and split it in two parts and make a roll of about 4 cm diameter from each part. Take a cutting board and press it slightly on the roll to flatten it a bit. repeat this step on each side, in order to get a squared “roll”. Cut it into slices of about 1 cm each and put them on the baking paper. Sprinkle them with the sugar/cinnamon mix and put them in the oven for 11-13 minutes. Let them cool down a bit on the tray before moving them.

Sweet Saturday#1 - Pessach cake

While looking for a cake recipe for our seder, i found this recipe in Cynthia Barcomi’s cookbook. I was really sceptical at first, specially because I am not a big fan of eggs and this recipe asks for a lot of eggs.

I was so suprised when I tasted it. Super airy, light and fresh… This cake is a major success!!! Everyone loved it, I was asked to share the recipe and I even did it a second time this week adding some filling and topping.


45gr. Matzo flour (or 55gr. of potato flour)

80gr. Potato flour

1/4 Tsp. Salt

9 Egg yolks

200gr. Sugar

1Tsp. Zest of an (organic) orange

1Tsp. Zest of an (organic) lemon

60ml. freshly squeezed orange juice

1Tbsp. freshly squeezed lemon juice

9 Egg whites

a pinch of salt

100gr. Sugar

250ml cream (optional)

4 pears or other fruit (optional)


1. preat oven to 185°C. Put a side a 25cm diameter cake pan (the sides should be high - 15cm is good). Important: do not grease the pan! (otherwise the cake won’t rise properly). I used a teflon pan, it worked great.Sieve the flours and the salt several times till they get really airy.

2. Beat the egg yolks with an electric mixer, add the sugar and continue beating till the mix is light yellow and really creamy. Add the citrus zests and juices and mix. With a rubberspatulafold inthedryingredients. Don’t overmix. It has to stay airy.

3. Clean the beaters of the electric mixer very well (there shouldn’t be any fat on them) and beat the egg whites in a separate bowl on low speed. When you get a foamy consistency, add a pinch of salt and continue beating at a higher speed. When the egg whites are getting stiff, add the sugar and continue beating till they are really stiff but not dry.

4. Start by folding a third of the egg whites into the batter. Don’t overmix, it should stay airy. Then take another third and fold it in, then the last third.

5. Pour the batter into the pan and hit it a few times against the work surface (to make sure there is no air bubbles). Put it in the oven.

6. Bake it for 50 minutes, check if the cake is ready by sticking a toothpick in the center. If it comes out without dough sticking to it, it’s ready. Turn off the oven, leave the cake to cool down in the oven with the door slightly open. When the oven is cooled out, take out the cake and leaving it in the cake pan, turn it upside down on a plate and let it cool down completely before taking it out of the pan. If you want your cake to be non-diary, you can serve it as is or put some fruits with it.

7. (optional dairy part)

Cut 4 pears in small pieces and put them to cook in a bit of water. Once they are soft, pour out the water and puree them.

Grate one fresh pear in a bowl. In another bowl, beat the heavy cream with the electric mixer till it gets to be whipped cream.

Cut the cooled out cake in half horizontally and spread the pear puree evenly on the lower part. Sprinkle the grated fresh pear over the puree. Cover the pear layer with a layer of whipped cream. Place the top half of the cake on this (as if making a sandwich). You can cover the top with another layer of whipped cream (this is what I did in the picture), or cover it with slices of pears. Place in the fridge for an hour before serving.