Monthly Archives: May 2015

sweet cherry amaretti

A few weeks ago I went shopping for a birthday present with a friend and we walked past a greek deli that had quite a variety of cookies and cakes in their display. My friend bought sour cherry amaretti and we were both quite enthusiastic about them. My friend was quite sure that they were based on Yotam Ottolenghi’s sour cherry amaretti recipe so I decided to try making them myself. I’ve made two different versions – one with sweet cherries & without the almond extract – and one exactly as suggested by the recipe.

I prefer the sweet cherry version.



sweet cherry amaretti
Prep time
Cook time
Total time
Yields: 20
  • 6 to 7 tablespoons (60g) dried sweet cherries
  • 10 tablespoons (120g) sugar
  • 2 cups & 2 tablespoons (180g) ground almonds
  • zest of ½ lemon
  • pinch salt
  • 2 teaspoons honey
  • 2 egg whites (L)
  • confectioner's sugar
  1. Preheat oven to 340°F / 170°C.
  2. Mix the ground almonds, sugar, lemon zest and salt in a bowl.
  3. In a second bowl, whisk the egg whites and honey into soft peaks.
  4. Fold the egg whites gently into the other ingredients.
  5. Add the cherries.
  6. Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
  7. Place the amaretti on a baking tray and flatten slightly.
  8. Bake for 12 mins, until slightly coloured but still gooey inside.
  9. Leave to cool.


And these are the sour cherry amaretti. For Ottolenghi’s ingredients check this site.


melk karamell zeezout

tony’s chocolonely

A friend gave me this chocolate which she saw at Goldhahn und Sampson, a gourmet shop in Berlin that sells food, wine, cookbooks and kitchen utensils. Tony’s Chocolonely is a dutch fair trade chocolate maker based in Amsterdam. They strive to sell 100% slave-free chocolate and have set up long-term relationships with cocoa farmers in Ghana and the Ivory Coast.

What I haven’t quite understood is why they call it a “Belgian chocolate” when they are dutch chocolate makers, who work with African farmers.


This is a pretty big milk chocolate bar with caramel and sea salt. The bar is very thick but it’s easy to break along the ridges. The small caramel pieces slightly disturb the melt and the size of the chocolate somehow forces you to rather eat than melt the chocolate in your mouth. The pieces of caramel are crunchy, the chocolate is sweet with vanilla and honey notes and it has a nice amount of salt. It’s a sweet guilty pleasure, surely one of the better caramel sea salt chocolates I’ve tasted.


Belgische melkchocolade. Ingrediënten: suiker, volle melkpoeder, cacaoboter, cacaomassa, stukjes karamel (10%), zeezout (0,5%), sojalecithine (gegarandeerd gentech vrij). Cacaobestanddelen: ten minste 32%. 180g

Ingredients: sugar, whole milk powder, cocoa butter, cocoa mass, caramel pieces (10%), sea salt (0,5%), soy lecithin (guaranteed GM-free). Cocoa solids: 32% min. 6,3 oz

My friend bought it at Goldhahn und Sampson in Berlin. I don’t know what it cost there, it is priced at €2,63 at Tony’s online store.

Images by Axel Lambrette

salted black and white cookies

It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my  x-mas cookie baking.

Anyway, I came across this recipe a while ago and decided to try it last weekend.  They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.


5.0 from 1 reviews
salted black and white cookies
Prep time
Cook time
Total time
Yields: 48
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • 13 (190g) tablespoons butter, softened
  • 1 cup (130g) confectioners’ sugar
  • 1 egg (M) - separated
  • 1 scraped vanilla pod
  • 2 tablespoons unsweetened cocoa powder
  • 3½ tablespoons (40g) salted dark chocolate, chopped
  • course sea salt
  1. Mix the softened butter and sugar on medium speed for 2 or 3 minutes.
  2. Add the egg yolk and vanilla bean.
  3. Gradually add flour and salt.
  4. Separate half of the dough and set aside.
  5. Add the cocoa powder and chopped chocolate to one half of the dough and mix until well combined.
  6. Turn out the doughs onto a lightly floured work surface and roll each into a 10 inch (25cm) log.
  7. Brush the top of the chocolate dough log with the egg white. Sprinkle the course salt on top.
  8. Then press the vanilla log on top of the chocolate dough log.
  9. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Preheat oven to 350° F / 175° C.
  11. Cut the log into rounds and place them on a baking sheet lined with parchment paper.
  12. Bake 10 to 12 minutes.



I used Mast Brothers Dark Chocolate with Sea Salt (72%).