Italian lemon biscuits

Very easy and very tasty lemon cookies. They are flaky and intensive lemon-y. The pastry is kind of shortbread but more flaky because of added corn starch. Lemon juice and zest is inside and second dose outside in lemon icing so we get really lemon-y treat. Enjoy!


about 30 cookies



  • ¾  cup + 2 tablespoons softened butter
  • ½ cup icing sugar
  • pinch of salt
  • 1 cup all purpose flour
  • ½ cup corn starch
  • zest and juice of 1 lemon


  • 1 cup icing sugar
  •  2 tablespoons lemon juice
  • zest of 1 lemon



In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in lemon juice and zest, mix together. Gradually add both flours and salt  still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The dough is more sticky than usual so it can form not regular ball. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for about 30 minutes to get more pliable pastry. Remove dough from the fridge and divide in half. Roll each part on a floured surface with your hands to shape a log about 2.5 inch in diameter. Wrap regular shaped rolls in a cling film (separately) and place in the fridge for 2 hours or overnight.

Once the rolls are cooled become to be stiff and easy to cut. Slice each into 3/8 inch wide slices. Place cookies onto a cookie tray lined with parchment paper. Do not keep them very tight because they will slightly rise in the oven. Place in the fridge for 30 minutes.

Preheat oven to 320°F. Bake cookies for 5-6 minutes then increase the temperature to 350°F and bake for further 10 minutes until light golden in colour with slightly darker edges. Cool on a wire rack.

Make icing: mix all ingredients until smooth, thick but still liquid mixture. Pour 1 teaspoon over each cookie and place on a wire rack until icing is set.


Category: Cookies.

Tags: lemon.

Tiramisu cheesecake

I named this cake tiramisu cheesecake because it is a cheesecake variation of that popular Italian dessert. The cheese layer coffee flavoured is delicate and creamy but clear in taste. On the top is placed cloud of mascarpone cheese and whipped cream which is light and complements the whole taste. This dessert is very yummy, subtle and sophisticated. I think it is the one of top cheesecakes on my blog. Enjoy!


You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch



  • 170 g tea biscuits
  • ¼ cup butter, melted


  • 500 g cream cheese
  • ¾  cup sugar
  • 2 tablespoons instant coffee (powder or granules)
  • ½ cup boiling water
  • ½ cup whipping cream
  • 3 tablespoons coffee liqueur (I used Kahlua)
  • 3 eggs


  • 250 g mascarpone* cheese
  • 250 ml whipping cream
  • 5 tablespoons icing sugar
  • 1 tablespoon cocoa powder

* use real Italian product (without corn starch)

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: dissolve coffee in boiling water. Heat the cream gently and stir in the coffee liquid. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

When the cheesecake is in the oven make cloud: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. Beat cream until stiff peaks. Add mascarpone cheese and sugar and beat on lower speed until incorporated. Heat gelatine gently in a double boiler or microwave until dissolves, not boil. Stir one tablespoon mascarpone mixture in liquid gelatine and mix. If the mixture is smooth add to the bowl with creamed mascarpone and mix immediately. Pour the cloud mixture into silicon mould at will and place in fridge for few hours or overnight. Before removing from mould freeze for 30 minutes in freezer. If you do not have proper mould may pour the mascarpone mixture direct over cooled cheesecake and place in fridge for overnight.

Next day remove cheesecake from the pan and place on a cake stand. Remove frozen cloud from the mould and place on the top of cheesecake. Dust with cocoa powder. Store in fridge.



 Category: Cheesecakes.

Tags: coffee, mascarpone.

Vegan oat cookies with pecans and apricots

Oat cookies are very easy to prepare and can have endless flavour variants depending on added ingredients. You find few recipes on my blog. Today I baked further ones because we all love them and moreover they contain ingredients rich in microelements like: oat, nuts and dried fruits. Furthermore this recipe is vegan so it eliminates lots of allergens and is friendly for various diets. Cookies are crunchy outside and chewy inside. They are incredible yummy and we can eat them without compunction as it is a healthy snack. Enjoy!


about 30 cookies



  • ¾ cup all purpose flour or glutenfree flour
  • 1 cup rolled oats
  • 60 g pecan nuts
  • 8 dried apricots
  • 75 g coconut oil
  • ¼ cup maple syrup
  • ¾ cup caster coconut sugar
  • ½ cup coconut cream
  • 1 teaspoon vanilla extract
  • 1 small ripe banana, mashed into puree



Chop nuts finely. Cut apricots with kitchen scissors into small pieces. In a large bowl mix together flour, oats and half of the coconut sugar. Add pecans and apricots.

Place oil, maple syrup, cream and remaining sugar in a saucepan and heat until boiling. Cook for further 5 minutes until thicken slightly. Pour over the flour mixture, add vanilla and banana puree and mix until combined.

Preheat oven to 325°F and line a large cookie tray with parchment paper.

Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball before baking and bake each batch for 18 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


Category: Cookies.

Tags: apricots, banana, pecans, vegan.

Sweet buns filled with ricotta and blood oranges marmalade

Filled sweet buns are very popular in countries of middle Europe. They are usually quite flat and bigger than breakfast buns. Made of soft yeast dough and filled with various fillings like: fruits, marmalade, cottage cheese, custard. During my childhood I often ate them in my way from school. My beloved one were these with cottage cheese filling. Today recipe is for that kind of sweet buns and I made the filling of ricotta cheese mixed with blood oranges marmalade. The taste is just heavenly thank the delicate moist cheese enriched with hint of oranges. Buns are soft, yummy and simply perfect for the whole family. Enjoy!


12 buns



  • 2 ¾ cups + 2 tablespoons bread flour
  • 4 teaspoons dried yeast
  • 1/3 cup lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract


  • 220 g ricotta cheese ( ½ standard pack)
  • 7 tablespoons blood oranges marmalade (recipe here or store bought)


  • 7 teaspoons icing sugar
  • 1 tablespoon blood oranges juice


Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, sour cream, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1.5-2 hours until doubled in size.

Make filling: mix ingredients together.

Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Spread the filling evenly onto the dough and roll into a swiss roll starting to fold wider site.  Cut the roll into 12 even slices. You may place each slice in one hole of 12-holes muffin pan or lay them all side by side on a flat brownie pan depending on what shape is desired: they will be more flat in brownie pan. Grease muffin pan with soft butter or line the brownie pan with parchment paper. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for about 25 minutes until light brown in colour. Serve warm or cooled.

Before serving make icing: mix icing sugar and juice until smooth thick but still liquid mixture. Pour icing over the top of buns.



Category: Yeast cakes.

Tags: orange, ricotta, yeast.

Napoleon's hats

These cookies come from German tradition and are known as ‘Mohntaschen’ what means poppy seeds pockets. They were made of shortbread pastry and filled with poppy seeds filling. Later they were adapted into Jewish kitchen where are known as ‘Hamantaschen’ what means Haman’s pockets. Today they can be filled with many various fillings depending on what the baker likes. I filled them with blood oranges marmalade and almond black sesame frangipane. After baking I named them: Napoleon’s hats because they look exactly like those hats. Enjoy!


about 46 cookies


Ingredients for pastry:

  • 2/3 cup butter, soften
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling 1:

  • 5-6 tablespoons blond oranges marmalade (recipe here)

Filling 2:

  • ½ cup ground almonds
  • 4 tablespoons sugar
  • 1 tablespoon black sesame seeds
  • 1 tablespoon flour
  • 1 tablespoon butter, melted
  • 1 egg



Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.

Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.

Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.

Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.


Category: Pastries/tarts.

Tags: almonds, orange, sesame.