We mix the butter with the sugar for 5 minutes, we add the chocolate and mix the mixture well. We smash the biscuits in small pieces, we sprinkle them with brandy and add them with the walnuts in the butter mixture. We mix all the ingredients very well. We shape the mixture as a roll about 5 cm, we cover it with silver foil and put it in the fridge to freeze.
We soak all the ingredients in a pot with the quantity of water needed, the previous night. The next day, we boil them for 40 minutes, until the juice is curdy. It must be a smooth porridge.
We mix the butter with the sugar. We add the lemon peels and then the flour with the baking powder. We butter a baking pan N. 25. We split the mixture in two pieces, we put the first piece in the baking pan and crumble it to be like breadcrumbs by using our fingers.
We mix all the ingredients and bake the cake in 180 degrees for an hour.
We boil the sugar with the water. We put the rest of the ingredients in a big bowl, we mix them and add the syrup. We mix well so that it can be a mixture, easy to knead. In a plate, we pour a little cognac and wet our hands in it, so that they won’t get stuck when we knead. We shape the cake as we want, either round or oblong. We melt the cooking chocolate in a bain marie and steep the truffles in it, by using a fork. We put a piece of greaseproof paper in a baking pan and place the truffles on it. We put each truffle in a separate paper case suitable for truffles. We keep them either in the fridge or in the refrigerator.
In a big bowl, we mix the tahini and the sugar until it is white enough. We add the rest of the ingredients, knead them well and shape our cookies as we would like to. We bake them in a baking pan with a greaseproof paper, in 160 degrees for about 20 minutes, until they are browned. If you would like so, you can sprinkle them with some sesame before you bake them.
We mix the tahini with the sugar in a blender until it gets white. Then, we add the rest of the ingredients, we knead the dough well and shape our cookies in every shape we would like to. Our dough must be smooth. We put them in a large baking pan with a grease proof paper in it and finally, we bake them in 160 degrees for about 20 minutes , until they are browned.
Beat tahini and ¾ cup water with the lemon juice until it turns white. Successively add sugar, orange juice, water, cinnamon, carnation and mixing the semolina mixture. We pour into pan 40x35 cm and cover with almonds over the surface.
With mixer beat together the tahini and sugar until gets white. Successively add the remaining ingredients (except the chocolate) and mix well. Pour the dough on a floured baking pan or mold and bake at 160 degrees for about 30 minutes. Allow the cake to cool and pour over the chocolate, which we have melted in a bain-marie.
In a bowl, we mix the orange juice, the oil, the sugar, the cinnamon, the clove, the bicarbonate soda, the baking powder, the flour and the water, until the mixture is smooth enough. We oil a baking pan with a brush and spread sesame on its surface.
Mix the yeast with the warm milk and a bit of flour to become porridge .Cover the porrgdge and leave it in a warm place to rise .Boil the machlepi in some water and strain. Discard the machlepi and keep water . In a bowl put the flour , make a small hole and pour in the melted butter ,the sugar ,the beaten eggs , the yeast slurry ,the water from the machlepi and little salt.We knead well until the dough firm up . Put it on a floured bowl. We leave covered in a warm place to rise .
Knead the ingredients and let the dough rest a half hour almost.Open the dough in to thick sheets (2 millimeters) and cut strips squares to 15 cm long and 4-5 wide with the specific wheel.
