Nuts Hearts

Ingredients:

150 g butter
125 g sugar
50 g of chopped nuts
260 g flour
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 egg white
40 nuts
White chocolate to decorate.

Preparation:

Mix the butter with the sugar.
Add the clear of egg and the chopped nuts.

Mix the baking powder, jengibre, the cinnamon and the flour, by aside.
Sift the dry ingredients on the butter mix.

Overturn the mass on a greasde plate.
Refrigerate for 30 minutes.

Stretch the mass to a thickness of 5 mm.
Cut hearts with cake cutter.

Bake for 25 minutes at 190ºC (350ºF).
Let cool.

Bathe the surface of the pieces with white chocolate, melted in bath Maria.
Place a nut on each piece.

Strawberry Tower

Ingredients:

32 g flour

22 g butter

10 g sugar

1 teaspoon vanilla

Picks of salt, cinnamon and lemon rind

Cheese Mass:

60 g cream cheese

10 g sugar

Drops balsamic vinegar

Preparación:

Cremate the butter in the beater.

Add the dry ingrdientes.

Envolve the mass in plastic paper.

Refrigerate for 20 minutes.

Stretch the mass to cut in circles.

Bake for 15 minutes at 200ºC (400ªF).

Cheese Mass:

Beat the cheese cream until cremating it.

Add the rest of the ingredients.

Place the cookies as it bases.

Distribute the cheese on the cake.

Place the strawberries of outside inwards.

Nuts Leaves

Ingredients:

180 gr butter
4 teaspoons vanilla
50 gr sugar glass
350 gr flour
250 gr chopped nuts

Preparation:

Beat the butter until smoothing it.
Add little by little 1/4 of cold water and vanilla.
Incorporate the sugar, the flour and the nuts until forming a manageable mass.
Let cool for 1 hour.

Stretch the pastry on a greased surface.
Cut it with cake cutters.

Place them in a greased tray.
Bake at 160ºC for 10 minutes.

Let cool.
Dust it with sugar glass.

Fig Truffles

Ingredients:

4 sweetened and chopped figs
1/4 cup heavy cream
1/2 cup cookie crush
1 additional cup cookie crush
1/4 kg chocolate cover coffee Not 117 (melted)
1/3 margarine bar
1 teaspoon lemon rind

Preparation:

Mix the hot heavy cream with the melted margarine, the grated rind of the lemon, the figs and the melted cover of coffee #117.
Join it with the 1/2 cup of cookie crush.

Let cool for 15 minutes.

Make small balls and soon pass them through the additional cookie crush.
Serve them in capsules.