Category Archives: Pastry

Chocolate Almond Madeleines

When I was in culinary school, the baking course was my least favorite class. My instructor was a wonderful teacher and incredibly talented, but the pace was very slow and I wasn’t much of dessert fan then. That quickly changed after I had my first child. I developed an insatiable sweet tooth and was craving pastries all the time. Not just any pastries, mind you, but the expensive kind from French Patisseries: macarons, croissant aux amandes, and financiers. The common ingredient in all these pastries is almond flour. As I have mentioned in my previous posts, I love almond-flavored desserts. Today, I share a madeleine recipe with all the flavors of a financier – brown butter almond cakes.

These little mini cakes in madeleine molds are light and airy with crispy edges from the egg whites. They are also nutty from the ground almonds and the brown butter, and the cocoa powder takes it up another notch. Essentially, these are financiers in fancy molds. These little cakes will not have the traditional Madeleine hump so they will be done when the top is no longer shiny. If you don’t have madeleine pans, you can bake these in mini muffin tins. The texture will be a little denser, but still just as delicious. Enjoy!

Chocolate Almond Madeleines

Yield: 36 little cakes​

1 stick of unsalted butter (1/2 cup)
1/3 cup of unbleached all-purpose flour
2/3 cup of Super-Fine Almond Flour, like Bob’s Red Mill
2 tablespoons of Dutch processed cocoa powder (preferably Valrhona)
1 ½ teaspoons of baking powder
¼ teaspoon of flaky sea salt
2/3 cup of egg whites at room temperature, (about 4 large egg whites)
¾ cup of granulated sugar
2 teaspoons of vanilla extract
Confectioner’s sugar for dusting, optional
Baking spray
Madeleine molds or mini muffin tins

1. Add butter to a small sauce pan and cook at medium heat for 5-7 minutes, stirring occasionally. You want to keep a watchful eye until you see small brown specks on the bottom of the pan. It will have a nice nutty aroma. Once you hit this point, you want to remove the pan off the burner and transfer to a bowl to stop the cooking process. Set aside.


2. Sift the flour, ground almonds, cocoa powder, and baking soda  in a seive over a medium bowl to remove any lumps from the ground almonds and cocoa powder. Whisk and set  aside.


3. In a medium mixing bowl, whisk the egg whites and salt until frothy.


4. Add the sugar and vanilla extract and whisk until just combined.


5. Using a rubber spatula, fold in the flour mixture until just combined.


6. Take the brown butter and pour it in the batter, folding gently until just combined.


7. Cover and place in the refrigerator for at least 2 hours.


8. Heat the oven to 350 degrees. Grease the madeleine molds with the baking spray.

9. Taking a 1 1/2 tablespoon scoop, measure out each portion. You can also use a piping bag if you prefer.


10. Bake for about 10-12 minutes until the individual cakes are cooked through.


11. Cool for 5 minutes. Dust with confectioner’s sugar. Serve with coffee or tea. These are best eaten the same day, but you can store any leftovers in a air tight container for up to 3 days.


Almond Easter Egg Cookies

For this Easter, instead of making traditional vanilla iced sugar cookies, I created a cookie recipe based on one of my favorite flavors: almond. These cute iced almond cookies are moist, not too sweet and have a lovely almond flavor. In addition to almond extract, I added almond flour for more texture, and I also added natrural-dye sprinkles so the cookies will appeal to kids. Finally, this recipe only uses egg whites, which lightens the cookie dough. The recipe is very easy to follow and doesn’t even require a cookie-cutter!

If you love almond flavor, you’ll love these cookies. Enjoy and Happy Easter!

Almond Easter Egg Cookies

Yield: 1 dozen

3/4 cup of unbleached all-purpose flour

1/4 cup of almond flour

1/4 teaspoon of Kosher salt

6 tablespoons of unsalted butter, softened

1/3 cup of granulated sugar

1 egg white

1 teaspoon of almond extract

3/4 cup of organic confectioners sugar

1 tablespoon of whole milk

1 teaspoon of almond extract

India Tree natural dye sprinkles

1. Heat the oven to 375 degrees. Place a parchment paper on a cookie sheet. Set aside.

2. In a medium bowl, whisk the flour, almond flour and salt. Set aside.


3. In a stand mixer with a paddle attachment, add the butter and sugar. Beat on medium until light and fluffy, about 3 minutes.


4. Meanwhile, whisk the egg white until frothy.


5. Add the beaten egg white and the almond extract to the butter and sugar. Beat until just combined.

6. Reduce the speed to low and add the flour mixture until just combined.


7. Using a 1 1/2 tablespoons scoop, portion out 12 balls on the cookie sheet.


8. Roll each ball and shape to resemble a small egg.


9. Using the palm of your hand, press down to flatten. Bake for 10-11 minutes.


10. Remove from the oven. Cool for about 10 minutes.


11. Meanwhile, whisk the confectioners sugar, milk, and almond extract to make the icing. Have your sprinkles ready.


12. Spoon some icing on each cookie and top with some sprinkles (You will want to add the sprinkles before the icing sets.)


13. Let the icing harden. Serve the cookies with cold milk, coffee, or tea.


Raspberry Almond Cake Bars

I love the flavor of almond in baked goods. Frangipane, marzipan, almond paste, shaved almonds – however the almond flavor gets in there is fine with me – so it should come as no surprise that my favorite flour to bake with is almond flour. I love the richness that it adds to baked goods, and because of the natural oils from the almonds, you use less fat in your recipes. A few years ago, I tried a Bakewell tart with frangipane, raspberry jam and icing. The tart, which originated in England, was delicious, but little too sweet and rich for my taste. I loved the combination of flavors but wanted a lighter version, so I decided to create my own. The bottom layer is a crispy shortbread crust, the filling is a raspberry jam, and the top is a moist almond cake made with olive oil and Meyer lemon zest. These bars are perfect for breakfast, afternoon tea, or a late-night snack. Enjoy!

Raspberry Almond Cake Bars

Yield: 9 large bars or 16 small bars

Non-stick baking spray


Shortbread Cookie Crust

1 stick of unsalted cold butter, cut into 16 cubes

1/4 cup of sugar

1/4 teaspoon of Kosher salt

1 teaspoon of vanilla extract

1 cups of unbleached all-purpose flour


Almond Cake Layer

1/2 cup of unbleached all-purpose flour

3 ounces of almond flour

1 teaspoon of baking powder

1/4 teaspoon of Kosher salt

2 large eggs

1/2 cup of sugar

1 teaspoon of almond extract

1/2 teaspoon of vanilla extract

3 tablespoons of whole sour cream

1/3 cup of extra virgin olive oil

1 teaspoon of Meyer lemon zest



1/2 cup of raspberry jam (Bonne Maman is my preferred brand)

1/2 teaspoon of organic cornstarch



1/8 cup of toasted sliced almonds

Organic confectioners sugar for dusting, optional



1. Preheat the oven to 325°. Grease an 8″ x 8″ baking pan with non-stick spray.

2. To make the shortbread, add the butter pieces into a stand mixer with paddle attachment. Beat on medium-low speed for 1 minute.


3. Add the sugar and beat for about 2 minutes until creamy. Using a rubber spatula, scrape the sides of the bowl. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of the salt. Beat until just combined.

4. Reduce the speed of the mixer to low and slowly add 1 cup of the flour. Mix until most of flour has been absorbed by the butter-sugar mixture.


5. Using your hands, press down on the shortbread so the mixture comes together.


6. Transfer to the greased pan and press down evenly to create the shortbread crust. Using the tines of the fork, create holes throughout the crust.


7. Bake in the oven for about 20 minutes

8. While the shortbread is baking, add 1/2 cup of flour to a medium bowl. Whisk in 3 ounces of almond flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt. Set aside.


9. In a large bowl, whisk the 2 eggs and the sugar until combined. Add the almond extract and 1/2 teaspoon of vanilla extract. Whisk again.


10. Add the sour cream and olive oil and whisk until smooth.


11. Add the flour mixture and fold in with a rubber spatula until no lumps are present. Set aside.


12. Remove the par-baked shortbread from the oven. Let cool for 5 minutes.


13. Increase the temperature of the oven to 350°.

14. Add the cornstarch to the raspberry jam and whisk well.


15. Spread the jam evenly over the shortbread, leaving 1/4″ border.


16. Carefully spoon the cake mixture over the jam and smooth out with a rubber spatula.


17. Sprinkle with toasted sliced almonds.


18. Bake in the oven for 35-40 minutes until golden brown. Use a toothpick to test the center for doneness.


19. Cool on a wired rack for about 1 hour before cutting. Dust with confectioners sugar.


20. Serve with coffee or tea. Leftovers keep well in an air-tight container for up to 3 days.

Pecan Malt Syrup Tart

Of all the wonderful pies I’ve had over my life, my favorite from back when I was a child is pecan pie. This southern classic has to be one of the sweetest pies I have ever eaten, and I recall baking it middle school with a pre-made pie shell and both light and dark corn syrups. This was the default recipe one found on the side of every Karo corn syrup bottle and back then, when it came to desserts, the sweeter the better. Now as an adult, I find pecan pies to be cloyingly sweet, but I still have fond memories of the dish, so I started experimenting with ways to reduce the sugar level while maintaining the integrity and the custardy structure of the pie.

My solution is, rather than using corn syrup for the entire pie, I substitute half of it with barley malt syrup, as malt syrup has less sugar than corn syrup. Plus it has a malty flavor that I love! I also reduced the amount of sugar in the recipe and added more pecans. And of course, I made my own pie shell. Overall, the recipe is pretty easy. There is some advanced preparation required with the par-baked pie shell, but you have that ready, it’s easy as pie. I recommend you make this dish for Thanksgiving or your next holiday gathering. Enjoy!

1 par baked 10-inch tart shell (see recipe below)
2 cups of pecans, chopped
4 eggs, room temperature
1/2 cup of sugar
1/2 cup of organic corn syrup*
1/2 cup of organic barley malt syrup
1/2 teaspoon of salt
2 teaspoons of vanilla extract
1/2 cup of unsalted melted butter, cooled
Special equipment:
10-inch tart pan
Pie weights or dried beans

1. Heat the oven to 350°

2. Spread the chopped pecans on a baking sheet and toast for 5 minutes. Let cool.


3. In a large bowl, add the eggs and sugar and whisk for about 1 minute.


4. Add in the corn syrup, malt syrup, salt, vanilla extract and melted butter and whisk until combined.


5. Put the par-baked tart shell and the pan on top of a baking sheet. In the tart shell, add cooled pecans and spread evenly.


6. Give the custard mixture a final whisk and pour over the pecans.


7. Place the pecan tart in the oven and bake for about 35-40 minutes (turning the tart at the halfway mark) until the center is set.


*Organic Light Corn Syrup and Barley Malt Syrup can be found in most natural foods market like Sprouts or Whole Foods.

One 10-inch Tart Shell

1 cup of flour
2 tablespoons of sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 stick of cold butter (cut into cubes)
1/8 cup of cold water

1. To make the tart crust, place the flour, sugar, baking powder, and salt in a food processor. Pulse 3-4 times.


2. Add butter. Pulse 3 to 4 times.


3. Add water. Pulse 2 to 3 times until the dough comes together.


4. Move the dough to work station and gently knead it until it just comes together, and then form into a disk. Do not overwork the dough or it will yield a tough crust.


5. Wrap with plastic wrap and place in the refrigerator for at least 2 hours.

6. Heat the oven to  325°

7. Roll out the tart crust wide enough to cover the tart pan. This will be roughly be 13 inches in diameter


8. Press the crust down into the pan. Using a rolling pin, roll over the crust and to cut the portion hanging over the tart pan.


9. Place the crust and pan in the freezer for 5 minutes.

10. Meanwhile, cut out a round piece of parchment paper about 12-inch in diameter.

11. Remove the pie crust from the freezer and line the parchment paper over the crust. Add the pie weights. Par-bake for 20 minutes.

12. Once out of the oven, remove the pie weights and parchment paper. Let the shell cool completely on a wired rack.

Birthday Cupcakes with Organic Sprinkles

Whenever my 4-year old sees sprinkles on donuts or cookies at bakery, I can’t steer him away from them. I make suggestions for other healthier options, but he’s insistent on the confetti-speckled treats. He, along with most kids, are drawn to the cute little, colorful dots. The sprinkles make kids smile from ear to ear. As a mom who’s constantly looking for healthier alternatives, I try to avoid foods with artificial coloring, so I recently started using sprinkles with natural food coloring. The colors are derived from natural vegetable dyes. Although the colors are little more pale and not as vibrant, the kids don’t notice the difference.

What better time than my son’s 9th birthday to use these sprinkles. They are perfect toppers and decoration for birthday cupcakes. Here is a simple birthday cupcake recipe using the best ingredients. The frosting is light and not too sweet and the cake is moist and tender. The sprinkles add a nice crunchy texture. These cupcakes are popular with the kids, but the leftovers were a hit with the adults at my office as well. Enjoy!

Birthday Cupcakes with Organic Sprinkles

Yield: about 1 dozen

1 1/2 cups cake or pastry flour
2 teaspoons of baking powder
1/2 teaspoon of sea salt
6 tablespoons of unsalted organic butter, at room temperature
1/2 cup of organic sugar
2 large organic egg whites
1 large organic egg
2 teaspoons of vanilla extract
1/3 cup of low fat organic milk
Vanilla bean frosting (recipe below)
3 oz of organic or natural dye sprinkles*

1. Heat oven to 350°. Line a muffin tin with 12 cupcake liners.

2. In a medium bowl, add the flour, baking powder, and salt. Whisk to combine. Set aside.


3. In a stand mixer with a paddle attachment, beat butter and sugar on medium speed for 2 minutes. Scrape the sides.


4. Reduce the speed to low. Add the egg whites one at a time, and then the whole egg, beating well between each addition. Add the vanilla extract. Scrape.


5. Alternate 1/2 of the flour and then 1/2 of the milk. Repeat. Stop the mixer once the batter is just combined.


6. Remove the bowl off the mixer. Fold in 2 oz of the sprinkles.


7. Using a large ice cream scoop, divide the batter into the cupcake liners. (Make sure you level out the batter evenly to the top, no more and no less to ensure perfect size for icing.)


8. Bake for 18 to 20 minutes until the toothpick comes out clean.


9. Cool on a wire rack until cool before frosting.


10. Using an off-set spatula, spread a generous amount of vanilla bean frosting on each cupcake. Decorate with the remaining sprinkles.

Vanilla Bean Buttercream Frosting

1 cup of unsalted organic butter, at room temperature
1/2 teaspoon of Kosher salt
1/4 vanilla bean, seeds scraped
3 cups of organic powdered sugar
2 teaspoons of vanilla extract

1. On a stand mixer on medium speed, add the butter, salt and vanilla bean seeds. Beat for 2 minutes.


2. Reduce the speed to the lowest setting and add the powdered sugar, 1/2 cup at a time, making sure that the sugar is incorporated before adding the next 1/2 cup.


3. Add the vanilla extract and increase the speed to medium and beat until cream about 1-2 minutes. The frosting should be light and fluffy.


4. Place in an airtight container and keep at room temperature until ready to use.


*India Tree and Sprinkels brand offers sprinkles with natural dyes.


Peach Cobbler

Summer is my favorite time to visit the farmers market because of all the stone fruits that are in season. Nectarines, peaches, plums, pluots – all of them are plentiful everywhere you turn. They are ripe, sweet, juicy and tart; in other words, they’re perfect for making warm cobblers!

Cobblers are baked fruit desserts that have a shortcrust, crumble or biscuit topping. I have tried many different versions of cobbler and my favorite combination is peach cobbler with a biscuit-like topping. In this recipe, I sprinkle crystallized sugar on the biscuit topping, which makes the crust crispy on the top but still moist above the cooked fruit. Since this recipe uses less sugar than most other cobbler recipes, it is important use ripe and sweet peaches. Serve the cobbler with some good vanilla bean ice cream and you’ll have a wonderful summer treat! Enjoy!

Peach Cobbler

Serves 9-12

6 cups sliced ripe, yellow peaches (1/2 inch thick slices)
1/3 cup of sugar + 1/4 cup of  sugar
1 tablespoon of organic cornstarch
1 tablespoon of fresh lemon juice
1/2 teaspoon of ground cinnamon (divided in half)
3/4 cup of unbleached all-purpose flour
3/4 teaspoon of baking powder
1/2 scant teaspoon of Kosher salt
1/4 teaspoon of baking soda
4 tablespoons of unsalted butter, cold and cut into 12 cubes
1/2 cup of buttermilk
1/2 teaspoon of vanilla extract
2 tablespoon of heavy cream
Crystallized or turbinado sugar, for topping
Vanilla bean ice cream, for serving

1. Preheat the oven to 400°F.
2. In a large bowl, add the sliced peaches, 1/3 cup sugar, cornstarch, lemon juice and 1/4 teaspoon cinnamon. Stir to combine. Set aside.

3. In a food processor, add the flour, 1/4 cup sugar, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Pulse 3 to 4 times.

4. Add the cubes of butter. Pulse 5-6 more times or until the mixture is pea-sized chunks. Transfer the mixture to a medium bowl.

5. Add the buttermilk and the vanilla extract to the dry mixture. Using a rubber spatula, fold in carefully until just combined. Set aside.

6. Grease a 9 x 9 square baking pan with a non-stick spray. Give the peach mixture a quick stir. Pour filling into the pan.

7. Spoon the crust mixture in evenly-spaced dollops on top of the peaches.


8. Brush the crust with heavy cream. Generously sprinkle the crystallized sugar on top.

9. Bake in the oven for 35-40 minutes or until golden brown. (Check the cobbler at the 20 minute mark. If the cobbler browns too quickly, you can cover it with aluminum foil.) Cool for at least 20 minutes.

10. Spoon into a bowl and serve with a large scoop of your favorite vanilla bean ice cream.


Mini Berry Tarts

Fruit tarts are delightful summertime treats, with the combination of rich pastry cream, crispy tart shell, and seasonal berries, creating a wonderful taste and texture sensation in your mouth. The crust is crispy with hint of salt, the pastry cream is sweet, smooth and creamy, and the berries add a lovely tart flavor. Because making fruit tarts is such a production, I reserve making them for special occasions. With blue and red berries in season, what better time than the 4th of July to make these lovely treats!

A typical fruit tart shell is made with pâte sablée, a rich French crust that resembles a shortbread cookie in flavor and consistency. For my tarts, I use a graham cracker crust recipe, which is more crispy and golden in color. It holds up well to the pastry cream without getting soggy. It also has just enough salt to balance out the sweetness. The pastry cream recipe has Grand Mariner and orange zest to add a hint of orange flavor. Make the pastry cream and the tart shells a day in advance so you can just assemble the fruit tarts the day of serving. This recipe makes 12 mini fruit tarts, perfect for a family gathering. Enjoy!

Mini Berry Tarts

Yield: 12 mini tarts

1/3 cup of heavy cream
1 tablespoon of sugar
1/2 teaspoon of vanilla extract
1 1/2 cups Grand Marnier pastry cream (recipe follows)
12 mini graham cracker tart shells (recipe follows)
1 cup of fresh raspberries
1 cup of fresh blueberries
Superfine sugar for sprinkling, optional

1) in a medium bowl, add the heavy cream, sugar, and vanilla extract. Whisk vigorously until your mixture gets to medium peaks.



2) Fold 2/3 of the mixture into the pastry cream. Fold carefully so as not to deflate the whipped cream. Reserve the remaining portion in the refrigerator for decoration.


3) Using a small ice cream scoop (just shy of 1/8 cup), portion out the pastry cream to each of the tart shells.


4) Arrange the berries on top of the pastry cream. Sprinkle a little sugar, if using.


5) Take the remaining whipped cream out of the refrigerator. Place a star tip on a pastry bag and add the whipped cream, decorating the fruit tarts with stars. Serve immediately or place in the refrigerator until ready to serve.



Graham Cracker Tart Shells
(Adapted from Claudia Fleming’s Recipe)

Yield: 12 mini tart shells

1 cup of unbleached all-purpose flour
1/4 cup of whole wheat flour
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/2 cup of unsalted butter, cut into cubes
1/8 cup of brown sugar
1/8 cup granulated sugar
2 tablespoons of honey

1) In a medium bowl, add both types of flour, salt and cinnamon.


2) In a stand mixer using the paddle attachment, add the butter, both types of sugar, and the honey. Beat on medium speed for 2 minutes. Scrape the bottom with a rubber spatula.


3) Set the mixer on low speed. Slowly add the flour mixture. Beat well until there is no visible flour.


4) Scrape the dough and transfer onto a large sheet of plastic wrap. Flatten into a disk and double wrap. Place in the refrigerator for at least 2 hours.


5) Once the dough has chilled, remove from the refrigerator.

6) Line a baking sheet with parchment paper. Set aside.

7) Dust a workstation lightly with flour. Roll the dough into 1/8″ thickness. Using a round 3 1/2 inch cookie cutter, cut out 12 circles. Carefully transfer each circle to the parchment-lined baking sheet. Place the entire baking sheet into the refrigerator for 10 minutes.


8) While the dough circles are being chilled, grease 12 mini tart pans* with cooking spray. Heat the oven to 325°.

9) After 10 minutes, take out the cut dough from the refrigerator. Quickly press each of the circles into the tart shells. Using a fork, make several pricks in the dough, even on the sides.


10) Transfer the tart pans onto a baking sheet. Place the entire baking sheet into the freezer for 5 minutes.

11) Remove the tart shells from the freezer. Place them directly into the oven and bake for about 18 minutes or until golden brown.


12) Cool in the tart pans for 10 minutes. Tap the bottom of each tart pan to remove the tart shells. Cool completely on a wired rack. The tart shells can be made a day in advance and placed in an airtight container.


*Use mini tart pans with a 2″ base and the rim 3″. If you don’t have mini tart pans, you can use muffin tins. Just make sure you line the muffin tins with 2″ parchment paper circles.


Grand Marnier Pastry Cream

Yield: about 1 1/2 cups

3 large egg yolks
1/3 cups of sugar
1 1/2 tablespoons of organic cornstarch
1 cup of whole milk
1/4 vanilla bean, seeds scraped
2 teaspoons of Grand Marnier
1/2 teaspoon of orange zest, optional
1 tablespoon of unsalted butter

1) In a stand mixer with the paddle attachment, beat the egg yolks and sugar on medium speed for about five minutes. The consistency will be thick and the color will be light yellow.


2) Meanwhile, in a medium sauce pan, add the milk and the vanilla bean with seeds. Bring to a boil. Turn off the heat.


3) After five minutes, reduce the mixer speed to low and add the cornstarch. Beat until the cornstarch is no longer visible.


4) Keeping the mixer on low, add the boiled milk mixture in a slow stream. Make sure you don’t pour too quickly or the mixture will curdle.


5) Transfer the entire mixture back to the medium sauce pan. Cook on low heat for 5 minutes, stirring constantly with a rubber spatula, scraping the bottom as you stir.


6) Add the Grand Marnier and orange zest and swap out the rubber spatula for a whisk. Cook for an additional 3 minutes, whisking constantly. Once the mixture boils in the center, cook for 1 more minute. The mixture should be thick like pudding.



7) Pour the mixture into a fine mesh sieve and place over a medium glass bowl. Using a rubber spatula, press down the pastry cream mixture. You should get a smooth and shiny pastry cream in the bowl. Whisk in the butter.



8) Place a plastic wrap directly on the pastry cream to avoid a skin from forming. Place in the refrigerator for 3 hours to cool. This mixture could be made a day in advance.