بتيفور العيد ب ٣ اطعم مختلفة 🥰 #عزة_في_المطبخ #اكسبلور #ترند #وصفات

Ingredients

• 1000 g Unsalted Butter (softened to room temperature)
• 350 g Powdered Sugar (sifted)
• 0.5 tsp Salt (fine sea salt, pinch)
• 4 large Eggs (room temperature)
• 15 ml Vanilla Extract (pure vanilla extract)
• 1200 g All‑Purpose Flour (sifted)
• 0.5 tsp Baking Powder (optional, for a lighter texture)
• 10 g Unsweetened Cocoa Powder (Spanish raw cocoa, no sugar)
• 10 g Butter (for cocoa dough) (soft, added to keep cocoa dough moist)
• 5 g Instant Coffee Powder (fine Nescafé or similar)
• 10 g Butter (for coffee dough) (soft, added to keep coffee dough moist)
• 200 g Apricot Jam (smooth, no fruit chunks; can substitute strawberry jam)
• 100 g Chocolate Spread (Nutella‑style) (optional for extra coating)
• 50 g Chopped Nuts (Almonds, Pistachios, or Hazelnuts) (optional, for garnish)

Instructions

1. Soften Butter

   Leave the butter at room temperature for about 10 minutes until it is soft but not melted.

   Time: PT10M

2. Cream Butter with Sugar and Salt

   In a mixing bowl, beat the softened butter together with the sifted powdered sugar and a pinch of salt until the mixture turns pale and fluffy.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the four room‑temperature eggs one at a time, followed by the vanilla extract, mixing after each addition until fully incorporated.

   Time: PT5M

4. Incorporate Flour (and Baking Powder)

   Gradually add the sifted all‑purpose flour (and the optional ½ tsp baking powder) by hand, folding until a smooth, non‑sticky dough forms.

   Time: PT5M

5. Test Dough Consistency

   Take a small piece of dough; it should be soft, pliable, and not stick to your fingers. If too dry, add a tiny bit of softened butter; if too wet, sprinkle a little extra flour.

   Time: PT2M

6. Divide Dough into Three Portions

   Split the dough into three equal parts: one plain (vanilla), one for cocoa, and one for coffee.

   Time: PT5M

7. Flavor Cocoa Portion

   To the cocoa portion, add the unsweetened cocoa powder and the small butter cube, then knead until the color is uniform.

   Time: PT5M

8. Flavor Coffee Portion

   To the coffee portion, add the instant coffee powder and the small butter cube, mixing until evenly distributed.

   Time: PT5M

9. Load Pastry Bags

   Fit a small round piping tip (size 9) onto each pastry bag, fill the bags with the respective doughs, and twist the tops to seal.

   Time: PT5M

10. Pipe Cookies onto Baking Sheet

    Pipe 2‑inch long, ½‑inch thick strips onto an ungreased baking sheet, leaving about 2 cm space between each strip.

    Time: PT5M

11. Bake

    Place the sheet in a pre‑heated oven and bake until the edges turn a light golden‑brown, about 12–15 minutes.

    Time: PT15M

    Temperature: 180°C

12. Cool Completely

    Remove the sheet and let the cookies cool on a rack for at least 10 minutes before handling.

    Time: PT10M

13. Prepare Jam Filling

    Transfer the smooth apricot (or strawberry) jam into a clean pastry bag for easy spreading.

    Time: PT5M

14. Assemble Petit Fours

    Pipe a thin line of jam onto the flat side of one cookie, then place a matching‑flavor cookie on top, pressing gently to seal.

    Time: PT10M

15. Optional Chocolate or Nut Coating

    If desired, drizzle the assembled cookies with chocolate spread or sprinkle chopped nuts on top.

    Time: PT5M

16. Store

    Place the finished petit fours in an airtight container. Store at room temperature for up to 2 days, refrigerated for up to 1 week, or freeze for up to 2 months.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

0.5 g