Swissôtel The Bosphorus - Luxury hotel - Chef's Special

Chef's Special

Here is the special  “GINGER CHESTNUT COOKIE,” which has become one of the most beautiful symbols of the new year, and maybe smelled and tasted!

First, start by preparing all the materials listed below.

 

100 GR CHESTNUT PUREE

100 GR CHESTNUT SUGAR

400 GR POWDER HAZELNUT

2 GR VANILLA LIQUID

10 GR cinnamon powder

30 GR WHEAT FLOUR

10 GR POWDER GINGER

10 GR GINGER Grated

6   EGG WHITE

100 GR Dried Apricot Puree

50 GR CRUSHED ROASTED HAZELNUT

 

Combine the chestnut puree and the crushed chestnut sugar in a mixing bowl. The apricots should then be pureed.

In a separate bowl, combine all of the remaining ingredients except the egg white. To fluff, the egg whites, use a whisk or a mixer.

Your dough is ready after going through all of these steps and blending the egg white you prepared with the other ingredients.

We’ve arrived at the most pleasurable phase of the cookie-making process: shaping them!

You can use a rolling pin to open the dough, cut it into desired shapes, and place it on the trays! You can put it in a preheated oven at 160 degrees for 14-16 minutes of impatient waiting before eating it with tea or coffee.

I hope you love making it as much as I did!

  • chefs-special
Book a room
Book a room
close