These crispy, brittle crackers are made from a yeasty dough layered with a mixture of shortening or butter, flour and baking soda. The top can be seeded with the herbs, salt or sesame if you find it lacks variety.

#Rolling Crumbs:	#Dough:
25 g German #405 flour 1/2 tsp Salt 1/2 tsp Baking soda 12 g Shortening (or unsalted butter)	1/2 tsp Fresh yeast, crumbled 125 g Water at 20C/68F 200 g German #405 flour 1/2 tsp Salt

1. In a bowl, combine the flour with the salt and baking soda. Rub the shortening into the flour mixture until it resembles a fine crumb. Leave at room temperature while you prepare the dough. In a mixing bowl, whisk the yeast with the water. Combine the flour and salt. Stir the dry ingredients int othe liquid and combine the mixture into a dough.
   
   
2. Knead the dough for 10-15 seconds on a lightly oiled work-surface. Return it to the bowl, cover and leave for 15 minutes, then knead briefly once more. Place the dough back in the bowl, cover and leave for 2 hours, until it has almost doubled in size.
   
   
3. Roll the dough out into a 5mm thick 30x20cm rectangle. Sprinkle the rolling crumbs over two-thirds of the dough, then fold the remaining third back into the center. Fold the dough over once more so the crumbs are encased in the dough. Seal the edges of the dough, then roll it out to measure 30x20cm. Fold the dough in thirds again, then cover with a cloth and leave for 30 minutes. Line the baking tray with paper.
   
   
4. Roll the dough out until it is 3mm thick. Prick the surface of the dough with a fork. Cut the squares from the dough and place them on a baking sheet. Cover and let rest for 30 minutes. At the same time preheat the oven to 200C/400F. Bake the crackers in the center of the oven for 30 minutes or until they are crisp, dry and lightly coloured on top. Transfer to a wire cooling rack.

Melt Away....

140 gUnsalted butterangiesrecipes 90 g Confectioners’ sugarangiesrecipes 1 Egg

1/2 tbsp Whole milkangiesrecipes 1 tsp Vanilla extract 205 g German #405 flourangiesrecipes

1. Preheat the oven to 190C/375F. Line the baking tray with parchment paper and sift the flour. Cut the unsalted butter into the smaller pieces and let soften to room temperature in a mixing bowl. Beat together the egg and milk in a small bowl.
   
   
2. Beat the butter until soft and smooth. Add in confectioners’ sugar and continue beating until fluffy and light. Whip in egg milk mixture in 3 additions, beating well between each addition, and the vanilla extract until well combined. Gradually fold in the sifted flour and mix until just moistened. Excessive mixing and stirring could cause the batter difficult to pipe out and the cookies would turn out hard.
   
   
3. Spoon the batter into a piping bag with a star nozzle and pipe into the moulds onto the prepared tray, leaving 2cm between cookies. Bake on the top shelf in the preheated oven for about 15 minutes until the edges of the cookies starts turning golden. Remove and cool them on a rack. Store the cookies in a airtight container they have cooled completely.

#Crust:	#Topping:
130 g Unsalted butter 80 g Castor sugar 1 package / 8 g Vanilla sugar 1 Egg yolk 160 g German #405 30 g Hazelnut, groundangiesrecipes 50 g Coconut shredsangiesrecipes	180 g Peanut butter, crunchyangiesrecipes 3 Egg whites 20 g Confectioners’ sugar

1. Preheat the oven to 190C/375F. Soften the butter at the room temperature. Beat in caster sugar and vanilla sugar until smooth. Add in egg yolk and whip on high speed until thick and smooth. Sift in flour, ground hazelnut and coconut shreds. Mix all the ingredients with your hand until a dough forms.
   
   
2. Line a baking tray with parchment paper. Place on the cookie dough, top with the plastic film and roll it out to a 28x25 rectangle. Prick the entire surface with a fork and bake on the top shelf in the preheated oven for about 18 minutes.
   
   
   
   
   
3. Mix together the peanut butter and egg whites until combined. Sift in the confectioners’ sugar until smooth. Once the bottom crust is done, remove from the oven and reduce the temperature to 160C/320F. Spread the peanut butter mixture on the top of the baked crust. Return it to the oven and bake for 25 minutes. Remove and cut into squares.

This is the classic Italian almond macaroon. Crunchy and chewy Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and optionally flavored with Italian almond liqueur Amaretto.

• 300 g Almond, groundangiesrecipes
  
  
• 30 ml Amaretto liqueurangiesrecipes
  
  
• 300 g Sugar
  
  
• 100 g / 3 Egg whites, large
  
  
• Confectioners’ sugar fur dusting

1. Preheat oven to 150C/300F. Place parchment paper on baking trays lightly brushed with oil. Combine ground almond and sugar together in a bowl. Beat the egg whites until firm and gradually fold into the almond mixture until combined. Add the amaretto liquor and fold in gently until you have a smooth paste.
   
   
   
   
   
   
2. Fill the pastry bag with the almond mixture. Pipe even mounds onto the parchment paper, spacing mounds 2 cm apart as they will expand during the baking process. Bake for 25 minutes in the preheated oven until golden. Remove from the oven and dust with confectioners’ sugar while still warm. Allow them to cool a bit and then remove from the tray.

Those melt-in-your-mouth, sweet, buttery cookies, with a hint of pleasant bitterness from green tea are simply amazing. Crumbly, light, with each bite, there's mild aroma of green tea. Enjoy (with a cup of hot tea) for yourself or give them as a gift, esp. to those tea lovers.

10 g Shorteningangiesrecipes 50 g Unsalted butter 80 g Powdered sugar 1/2 tsp Vanilla extract

35 g Egg white 100 g German #405 flour 1/3 tsp Baking powder 2 tsp Matcha tea powderangiesrecipes

1. Preheat oven to 175C/350F, and line two baking trays with parchment paper. Sift together the flour, salt and baking powder in a bowl. Use a spatula to stir the softened butter, sugar and vanilla extract until smooth, then beat with an electric mixer until blended. Add egg white in two additions and whip until fluffy.
   
   
2. Sift the flour mixture into the butter mixture and mix with a plastic spatula until just moistened. Combine 70 grams of the batter with the matcha tea powder in another bowl. Fill a pastry bag with a large star tip with two kinds cookie batters. Pipe cookies into curves onto prepared baking trays, spacing about 1 inch apart.
   
   
3. Bake for about 15 minutes in the center of the hot oven. Transfer to wire racks to cool completely. Store the cookies in the airtight container for up to one week.