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 #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 #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 #3 - Granola Cookies

This weekend we are visiting friends and I thought about making some cookies to bring along. They are easy to make and keep fresh quite a while if stored in a cookie box (full recipe after the jump).


280 gr flour

1 ts baking soda

1ts salt

250 gr soft butter

260 gr sugar

1 ts silan (date syrup)

2 eggs

400 gr granola mix

250 gr chocolate chips


1. Preheat the oven to 190°C. Mix the flour, baking soda and salt in a bowl and put aside.

2. In another bowl with an electric mixer, mix the butter, sugar and the silan till the mix is fluffy (about 3 minutes). Add the eggs and continue to mix for about 3 additional minutes till everything gets even more fluffy.

3. Add the flour-baking soda-salt and roughly mix using a wooden spoon. It doesn’t have to be perfectly homogenic.

4. Add the granola and the chocolate chips and mix gently still using the wooden spoon.

5. Lay out the baking pan with a sheet of baking paper and put a few big drops of the dough on the pan. Slightly flatten the drops with the spoon. Be careful, in the oven the cookies will become twice as wide, so space the drops out in order to avoid the cookies sticking together.

6. Depensing on the size of the cookies, bake them 10-13 minutes. Take them out of the oven and let them cool down on the pan for about 5 minutes before putting them on a grid to fully cool down.

This recipe was adapted from the cooking book of Cynthia Barcomi.