the-big-cookie-cookbook-2

edition
Photography by Natalia Khoroshaieva

and Dmytro Khoroshaiev
Welcome to the wonderful world of cookies!
It’s my absolute pleasure to present to you
The Big Cookie Cookbook, a comprehensive
collection of 25 cookie recipes that over the
years I’ve come to love.
In The Big Cookie Cookbook, you'll discover

an array of flavors and textures that will
satisfy even the most discerning cookie
connoisseurs.
We've carefully curated a selection of recipes that encompass

everything from nutty and chocolatey delights to fruity and zesty
sensations. Each recipe has been thoughtfully crafted to bring
you a unique and unforgettable cookie experience.
Among the pages of this book, you'll find a perfect blend of new
creative recipes and beloved old favorites. Have a go at baking a
batch of fresh Oatmeal and Cranberry Cookies. Combining the
wholesome goodness of oats with the tangy burst of cranberries,
these cookies strike the perfect balance between chewy and
crispy. Prefer a more indulgent cookie? You need to make our
Viennese Chocolate Sable – one bite of one of these elegant
cookies and you’ll find yourself in pure chocolate bliss.
Fancy a recipe that all ages will love? Go ahead and make our
whimsical Whoopie Pies. These sandwich cookies are a
delightful marriage of soft, cake-like cookie and a luscious
creamy filling. They are a joy to make and an even greater
pleasure to devour!
Each recipe in The Big Cookie Cookbook comes with clear

instructions that are user-friendly and easy to follow. Whether
you're a seasoned baker or just starting your culinary journey,
you'll find the guidance you need to create each cookie
masterpiece. From the mixing bowl to the oven and onto your
plate, we've got you covered every step of the way.
Remember, the best memories are made with a cookie in hand.

So, get ready to embark on a delicious adventure through The
Big Cookie Cookbook!
Tetyana Verbytska
Founder of KICA Edition
CONTENTS
7
Biarritz cookies 11
Chocolate drops cookies 15
Chocolate medallions 21
23
Diamond cookies 29
32
Leopard cookies 34
Nantes cookies 39
Oatmeal and cranberry cookies 42
Oatmeal, cranberry and cocoa cookies 45
Orange bites 48
Orange shell cookies 51
Peanut and caramel cookies 54
Pecan and coffee cookies 60
Pistachio cookies 64
Rocher 68
Spiral cookies 73
Spritz cookies 77
Tuile cookies 81
Vanilla moon cookies 84
Viennese chocolate sable 87
Viennese sable 91
Walnut cookies 94
Whoopie pie 97
APRICOT FLOWER
COOKIES
APRICOT FLOWER COOKIES
for 12 cookies d=10 cm
ALMOND SHORTCRUST PASTRY
Ingredients Total weight: ~ 462 g 100%
• 200 g
•
• Icing sugar
• Almond powder
• Sea salt 2g
• Whole eggs
1.
the butter into cubes and use it chilled.
2.
formed.
TIP
• Almond powder can be substituted for another type of nut powder, such as
hazelnut, for example.
3.
eggs. Mix the dough until it has a homogeneous and pliable texture.
4.
5.
6.
the preparation.
7.
8
APRICOT FLOWER COOKIES
APRICOT JAM
• Apricot puree 200 g

•
• Pectin NH
• 20 g
• Lemon juice
• Vanilla ½ pod
1.
seeds, and bring everything to a boil.
2. Remove the foam.
3.
4. When ready, remove the saucepan from the heat, add lemon juice and transfer the
jam to a clean bowl.
5. Cool the jam down and stir it well before using.
ASSEMBLY AND DECORATION
Ingredients
•
• Apricot jam
• Coconut powder 200 g
1. Transfer the apricot jam to a paper cornet and pipe thin lines of jam on the edges of
2.
3.
as well.
4. Dust the edges with coconut powder.
9
BIARRITZ
COOKIES
BIARRITZ COOKIES
for 35-40 cookies d=5 cm
COOKIE BATTER
• Icing sugar
• Hazelnut powder
•
•
• Egg whites
• Sugar
•
• Orange zest
1.
2.
3.
4. Gradually fold the meringue into the batter using a spatula.
5.
homogeneous.
6. Combine the mixture with the rest of the batter and mix gently with a spatula.
7.
8.
golden brown.
9.
12
BIARRITZ COOKIES
for 35-40 cookies d=5 cm
DECORATION
Ingredients
•
• 200 g
1.
2.
3.
hardens completely.
13
CHOCOLATE
DROP COOKIES
CHOCOLATE DROPS COOKIES
CHOCOLATE SHORTCRUST DOUGH
•
• Cocoa powder 20 g
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
2. Add the eggs and mix until homogeneous.
3.
4.
5.
6.
7.
MILK CHOCOLATE AND PASSION FRUIT GANACHE
• Passion fruit puree

• Glucose syrup
•
•
• Sea salt
• Dextrose
1. Place passion fruit puree, glucose syrup and dextrose in a saucepan and bring to a
boil.
2.
16
MILK CHOCOLATE AND PASSION FRUIT GANACHE
3. Pour the hot puree mixture onto the chocolate and process everything with a hand
blender until smooth.
4.
5. Add the butter and process with the hand blender once again until smooth.
6.
temperature.
CHOCOLATE DÉCOR
Ingredients
• ~ 200 g
1.
with a second guitar and parchment paper sheets.
2.
in one direction, and then in the other.
3.
the edge. If, after cutting it slightly, the chocolate remains indented with a neat line, it
is ready to be used.
4.
neat cut is produced.
5.
6.
17
PASSION FRUIT GANACHE
• Passion fruit puree

• Inverted sugar
• Glucose syrup
• Dextrose
•
•
• 20 g
1. Add the inverted sugar, glucose syrup, dextrose and butter to the bowl with passion
fruit puree. Heat all ingredients until dissolved on the stovetop or in the microwave.
2.
mixture over it. Wait for a few seconds, then process everything with a hand blender
until a stable emulsion is obtained.
3.
TIP
• Do not prepare this ganache in advance, as it is convenient to work with it within
30-60 minutes after preparation.
18
ASSEMBLY
Ingredients
•
•
• Passion fruit ganache
• Chocolate décor
1.
2. Pipe the ganache onto half of the shortbread discs so that it covers the surface
completely.
3.
4.
5.
6. Apply ganache drops of different sizes to the chocolate décor, creating a dynamic
pattern.
19
CHOCOLATE
MEDALLIONS
CHOCOLATE MEDALLIONS
SHORTCRUST DOUGH
• 115 g 21%
• Butter 82% 175 g 32%
• Icing sugar 90 g 16%
• Egg yolks 30 g 5%
• Chopped hazelnuts 80 g 14%
• Sea salt 3g 1%
• Cocoa powder 20 g 4%
• Dark chocolate 70% 33 g 5%
1. Place room temperature butter, salt and icing sugar in the bowl of a stand mixer and
whip on high speed until the light color, smooth and airy texture.
2. Gradually add room temperature egg yolks, constantly mixing with the paddle
attachment on low speed.
3.
4. Chop the chocolate into small pieces. Add chopped chocolate and hazelnuts to the
batter mixture.
5. Transfer the batter to a piping bag.
6. Line a tray with a perforated silicone mat and pipe 35 g of the batter in 15 baking
rings d=7 cm and h= 1.5 cm.
7. Bake the cookies in the oven, preheated to 170 °C / 338 °F, for about 15 minutes.
8. Let the cookies cool down at room temperature without unmolding them.
DECORATION
Ingredients
• Baked cookies
• Tempered dark chocolate 70% 50 g
1. Transfer the tempered dark chocolate to a paper cornet.
2. Draw a mesh pattern on top of the cookies and remove them from the rings.
22
CHOUX FLOWER
COOKIES
CHOUX FLOWER COOKIES
CRAQUELIN
•
• Brown sugar
•
1.
homogenous.
2. Shape the dough into a ball and then give it a cylindrical shape.
3. Place the dough right in the middle of a parchment paper sheet and press it nicely
4. Put the rolled out layer of dough in the freezer.
CHOUX PASTE
• Water
•
• Sugar 2g
• Sea salt 2g
•
•
• Fresh eggs
1.
mixture to a boil over low heat.
2.
3.
4.
the eggs, scrape the sides of the bowl and mix the choux paste a little bit more.
5.
it aside.
24
VIENNESE SHORTBREAD
•
• Sea salt
• Icing sugar
• 200 g
• Cornstarch 20 g
• Egg whites
• Choux paste
• Frozen craquelin
1.
2. Put the butter, icing sugar and sea salt in a mixer bowl and start whipping with a
a light texture and pale color.
3. Gradually add the egg whites and mix on low speed until combined.
4.
5.
6.
7.
8. When the craquelin is completely frozen, cut out discs that will coat the choux
craquelin disc.
9.
EGG WASH
•
•
25
COATING THE COOKIES
Ingredients
• Sugar
•
1.
to time.
2.
3. Dip the ready choux into the caramel while it is still hot to form a thin crust of
caramel on the surface of the choux.
VANILLA SALTED CARAMEL
•
•
• Sea salt
• Sugar
• Glucose syrup
• Vanilla
•
1.
from time to time.
2. While this mass is caramelizing, heat the cream with the butter. Add salt to it.
3.
4. Remove the caramel from the heat, wait a little until it cools down and then pour it
into a measuring cup and process with a hand blender.
5.
room temperature for a few hours.
6.
7.
26
ASSEMBLY
Ingredients
•
•
• Sugar
1.
2.
3.
and leave it for a few minutes to harden.
27
DIAMOND
COOKIES
DIAMOND COOKIES
VANILLA AND ORANGE FLAVORED DIAMOND COOKIES
• Butter 82% 125 g 25%

• Orange zest 5g 1%
• Sea salt 1.5 g <1%
• Almond powder 60 g 12%
• 175 g 35%
• Baking powder 10 g 2%
• Vanilla ½ pod
• 1 beaten egg for coating
1. Whip the room temperature butter with orange zest, vanilla seeds, salt and icing
sugar using a whisk attachment until creamy.
2. Switch the attachment to a paddle. Add the almond powder to the bowl and mix at
low speed. Gradually add the room temperature egg yolks and mix until combined.
3.
attachment until combined.
4. Transfer the dough to a table, divide it into 2 equal parts and shape them into rolls.
Then put them in the freezer until they solidify.
5.
dough in the fridge for another 15 minutes for further stabilization.
6. Cut the dough into circles 1.5-2 cm thick. Bake the cookies at 145 °C / 293 °F for
20 minutes. Leave them to cool down at room temperature.
30
HAZELNUT
FLOWERS
HAZELNUT FLOWERS
SHORTBREAD DOUGH
• Butter 82% 60 g 24%

• Cornstarch 60 g 24%
• 65 g 26%
• Sugar 25 g 10%
• Milk 2.5% 15 g 6%
• Baking powder 3g 1%
• Finely chopped hazelnuts 200 g
1.
2. Combine egg yolks with milk, add to the mixing bowl and mix until homogeneous.
3.
thickness of 3-4 mm.
4. Put the rolled dough in the fridge for 12 hours to stabilize.
5.
d=2 cm and cut the center out of them.
6. Sieve the chopped hazelnuts to get even pieces. Then sprinkle the cookies with the
nuts.
7. Transfer the cookies on a perforated tray lined with a perforated silicone mat.
8. Bake in the oven, preheated to 150 °C / 302 °F, for 20 minutes.
9. Let the cookies cool down at room temperature.
33
LEOPARD
COOKIES
LEOPARD COOKIES
ALMOND SHORTCRUST DOUGH
• 200 g
•
• Icing sugar
• Almond powder
• Sea salt 2g
• Whole eggs
1.
are formed.
3.
4.
CHOCOLATE SHORTCRUST DOUGH (1)
•
• Cocoa powder
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
3.
shortcrust.
4.
35
LEOPARD COOKIES
CHOCOLATE SHORTCRUST DOUGH (2)
•
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
3.
shortcrust.
4.
ASSEMBLY
Ingredients
• Chilled almond shortcrust dough

•
•
1.
2.
3.
into tubes.
4.
5. Remove the guitar sheets from the chilled almond shortcrust dough and cut out
36
LEOPARD COOKIES
ASSEMBLY
6.
rectangles into tubes.
7.
8.
9. Cover the dough with the rest of the rolled almond shortcrust dough so that it covers
its side completely.
10.
11.
12.
13.
Leave to cool down at room temperature.
37
NANTES
FLOWERS
NANTES COOKIES
EGG WASH

• Whipping cream 35% 15 g 23%
1. Pour the egg yolks and the whipping cream into а measuring cup.
2. Process the liquid with а hand blender to obtain smooth emulsion.
SHORTBREAD DOUGH

• Butter 82% 125 g 22%
• Whole eggs 50 g 9%
• 250 g 45%
• Sea salt 2g <1%
• Baking powder 5g 1%
• Vanilla 1 pod <1%
1.
and icing sugar. Cut the butter into small cubes and keep it cold until combining.
2.
seeds in the mixer bowl. Combine all the ingredients with а paddle attachment at
3.
and а uniform and elastic texture is formed.
4. Place the dough in the fridge at 3-4 °C / 37-39 °F for 12 hours.
5. Roll the dough between two guitar or parchment paper sheets to a thickness of
3 mm. Put the rolled out dough in the fridge for 5-10 minutes.
6. Cut out the circles measuring 5 cm in diameter using a round cutter.
7. Cover the cookies with the egg wash using a pastry brush.
8. Use a fork to make a decorative pattern on the surface of the cookies.
9. Bake the cookies in the oven, preheated to 160 °C / 320 °F, for 15 minutes.
10. Let them cool down at room temperature.

40
OATMEAL AND
CRANBERRY COOKIES
OATMEAL AND CRANBERRY COOKIES
for 15 cookies, 70 g each
COOKIE DOUGH
• Butter 82% 220 g 19%

• Brown sugar 200 g 17%
• 300 g 25%
• 160 g 14%
• Dried cranberries 75 g 6%
• Walnuts 50 g 4%
• Dark chocolate drops 50 g 4%
• Baking powder 5g <1%
• Sea salt 2g <1%
1. Place room temperature butter and sugar in the bowl of a stand mixer and whip with
a paddle attachment for about 10 minutes on high speed, until light and airy texture.
2. Heat whole eggs up to 40 °C / 104 °F. Gradually add warm eggs to the butter mixture,
constantly mixing on low speed.
3.
4. Add dry ingredients to the mixing bowl and mix until homogeneous.
5. Add cranberries, chocolate drops and chopped walnuts, and mix once again.
6. Place the dough in the fridge for 3 hours.
7. Line the tray with parchment paper and shape dough balls (70 g each). Place the
cookies on the tray, leaving some space between them.
9. Right after that place the cutter d=10 cm around the cookie. Mold the edges of each
cookie from uneven to perfectly round, using a swirling motion.
10. Leave the cookies to cool down at room temperature.
43
OATMEAL, CRANBERRY
AND COCOA COOKIES
OATMEAL, CRANBERRY AND COCOA COOKIES
COOKIE DOUGH
• Butter 82% 200 g 19%

• 220 g 20%
• 200 g 19%
• Dried cranberries 75 g 7%
• Walnuts 75 g 7%
• Baking powder 10 g <1%
• Cocoa powder 10 g <1%
• Sea salt 2g <1%
1. Place room temperature butter and sugar in the bowl of a stand mixer and whip with
a paddle attachment for about 10 minutes on high speed, until light and airy texture.
2. Heat whole eggs up to 40 °C / 104 °F. Gradually add warm eggs to the butter mixture,
3.
5. Add cranberries, chocolate drops and chopped walnuts, and mix once again.
6. Place the dough in the fridge for 3 hours.
7. Line the tray with parchment paper and shape dough balls (70 g each). Place the
cookies on the tray, leaving some space between them.
46
ORANGE
BITES
ORANGE BITES
for 9 bites 5x5 cm
• 200 g 43%
• Butter 82% 110 g 24%
• Sea salt 2g <1%
1.
are formed.
3.
thickness of 2-3 mm.
4. Transfer the dough to a tray and bake at 150 °C / 302 °F for 15-20 minutes to obtain
an even and golden brown color. Preferably, bake with a fan. If you don’t have a fan
assisted oven, then keep in mind that the baking time will be longer.
5. Let the shortbread cool down completely at room temperature. It will take
approximately 30 minutes.
6. Break the shortbread into pieces, grind it into powder in a food processor and
transfer to a clean mixing bowl.
SHORTCRUST BASE
• Shortbread crumbs 250 g 83%

• Orange zest 10 g 3%
• Butter 82% 40 g 13%
• Sea salt 2g <1%
1. Mix the shortbread crumbs with orange zest and sea salt.
2. Add soft butter and mix with a spatula. The shortbread mixture should stay crumbly,
but at the same time when you press, it should come together and hold its shape.
3. Put the crumbs into a baking frame measuring 20x20 cm and press using a bent
spoon to form an even layer.
4. Put the base in the freezer until assembly.

49
ORANGE BITES
for 9 bites 5x5 cm
BAKED ORANGE CREAM

• Sugar 512 g 34%
• Lemon zest 10 g <1%
• 140 g 9%
• Sea salt 4g <1%
• Orange juice 200 g 13%
• Lemon juice 120 g 8%
• Frozen shortcrust base
1. Combine whole eggs, sugar, orange and lemon zest, orange and lemon juice with a
hand blender, add sea salt.
2.
3.
steps.
4. Pour the cream over the frozen shortcrust base and bake in the oven, preheated to
130 °C / 266 °F, for about 30-40 minutes.
5. Cool down at room temperature.
DECORATION
Ingredients
• Baked dessert
• Snow sugar 100 g
1. Remove the baked dessert from the frame. Trim the sides to get a square measuring
15x15 cm.
2. Cut the preparation into 9 cubes measuring 5x5 cm.
3. Dust with snow sugar.
50
ORANGE SHELL
COOKIES
ORANGE SHELL COOKIES
SHORTBREAD DOUGH
• Butter 82% 250 g 35%

• Sea salt 2g <1%
• Egg whites 40 g 6%
• 250 g 35%
• Hazelnut powder 60 g 8%
1. Place room temperature butter, sea salt, orange zest and sifted icing sugar in the
bowl of a stand mixer and whip with a paddle attachment for about 10 minutes on
high speed, until light and airy texture.
2. Gradually add room temperature egg whites to the butter mixture, constantly mixing
on low speed.
3.
butter mixture.
4.
15 mm in diameter.
5. Pipe the shell-shaped cookies onto the tray, lined with a perforated silicone mat.
6. Bake the cookies in the oven, preheated to 170 °C / 302 °F, for 20 minutes.
7. Cool down at room temperature.
52
PEANUT AND
CARAMEL COOKIES
PEANUT AND CARAMEL COOKIES
PEANUT PASTE
• Roasted peanuts
• Grapeseed oil
Place peanuts and grapeseed oil in a food processor and grind them into a smooth and
homogeneous paste.
TIP
• You won’t need all of the peanut paste in this recipe, but making less quantity
will be tricky. You can store the leftover paste in a closed container at room
temperature for up to 6 month and then use it in your other creations.
PEANUT PRALINE
• Peanuts
• Sugar
• Sea salt 2g
1.
at room temperature.
2.
the sugar dissolves. You can swirl the saucepan, but don’t stir the mixture otherwise
color.
3.
room temperature for about 20 minutes.
4. Then put the nuts with the caramel in a food processor and process until a semi
5. Transfer the praline into a clean mixing bowl and leave it to cool down.
6.
55
SOFT CARAMEL
• Sugar
•
• 200 g
•
•
•
• Vanilla
• Sea salt 2g
1.
mixture has to be hot so that when you pour it onto the caramel it does not set and
turn into a lump of sugar instantly.
2.
TIP
• Such caramel will be dark enough, won’t burnt and will contain maximum taste.
Caramel of a lighter color cooked at a lower temperature would be suitable in
texture, but not in taste (it will be sweeter and less interesting).
3. Gradually pour the hot cream mixture onto the caramel and stir with a spatula.
4.
5.
6.
blender once again.
7. Pour the caramel into a clean container and cover it with plastic wrap touching the
surface. Let it crystallize overnight in the fridge to get a smooth and nice texture,
56
CANDIED PEANUTS
• Roasted peanuts
• Sugar
• Water 20 g
• Sea salt
1. Pour the water in a saucepan, add sugar and salt, and heat everything to
2. Remove the mixture from the heat, add the peanuts immediately and mix well until
the syrup crystals coat the nuts.
3. Spread the nuts onto a silicone mat. Let the nuts cool down at room temperature.
COOKIE DOUGH
• 200 g
• Brown sugar
• Sugar
• Peanut paste
• Sea salt
•
•
• Chopped peanuts
• Whole eggs
1. Place room temperature butter, sugar and brown sugar in the bowl of a stand mixer
airy texture.
2.
3.
5. Add chopped nuts and peanut paste, mix once again.
57
BAKING AND DECORATION
Ingredients
•
• Roasted salted peanuts
• Candied peanuts
• Chilled peanut praline
• Chilled soft caramel
1.
2.
3.
4.
5.
6.
7.
58
PECAN AND
COFFEE COOKIES
PECAN AND COFFEE COOKIES
BAKED PECAN AND COFFEE CREAM
• Pecan nuts
• Sugar
• Egg whites
• Instant coffee
• 20 g
• Sea salt
• Vanilla ½ pod
1. Palace pecan nuts in a food processor and grind into powder.
2. Add the rest of the ingredients to the food processor and mix until homogeneous.
3.
COOKIE DOUGH
•
• Brown sugar
• Sea salt
• Whole eggs
• Pecan nuts
• 200 g
•
• Vanilla ½ pod
1. Place room temperature butter, vanilla seeds and sugar in the bowl of a stand mixer
and airy texture.
2.
3.
mixture, constantly mixing.
4. Chop the pecan nuts and incorporate them into the dough.
5.
61
PECAN AND COFFEE COOKIES
BAKING AND DECORATION
Ingredients
•
• Chilled pecan and coffee cream
• Icing sugar
• Pecan nuts 20 pcs
1.
2.
3.
4.
5.
6.
7.
62
PISTACHIO
COOKIES
PISTACHIO COOKIES
PISTACHIO PRALINE
• Green pistachios 200 g

• Sugar
• Sea salt 2g
1.
down at room temperature.
2.
until the sugar has dissolved. You can swirl the saucepan, but don’t stir the mixture
light caramel color.
3.
cool down at room temperature for about 20 minutes.
4. Then put the pistachios with the caramel in a food processor and process into a semi
TIP
•
easier.
5. Transfer the praline into a clean mixing bowl and leave it to cool down.
6.
65
PISTACHIO COOKIES
SHORTBREAD DOUGH
•
• Icing sugar
• Almond powder
•
• Whole eggs
•
• Sea salt
1.
3.
4.
5.
6.
7.
ASSEMBLY AND DECORATION
Ingredients
•
• Icing sugar
• Pistachio praline
• Roasted pistachios
1.
2.
3.
66
ROCHER
ROCHER
ALMOND SHORTCRUST PASTRY
•
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
the butter into cubes and use it chilled.
2.
formed.
TIP
• Almond powder can be substituted for another type of nut powder, such as
hazelnut, for example.
3.
the eggs. Mix the dough until it has a homogeneous and pliable texture.
4.
the silicone mats.
5.
6.
7.
to a clean mixing bowl.
69
ROCHER
CARAMELIZED SUNFLOWER SEEDS
• Water
• Sugar
• Inverted sugar 20 g
•
1. Pour the water in a saucepan, add sugar and inverted sugar, and heat everything to
2. Remove the mixture from the heat, add the seeds immediately and mix well until the
syrup crystals coat the seeds. Strain the excess syrup.
3.
4. Leave to cool down at room temperature.
RUM SOAKED RAISINS
• White raisins
•
• Water
1.
2. Strain before use.
70
ROCHER
ROCHER
• Cocoa butter
•
• Ground shortbread
• Candied orange peel
• Caramelized
1.
2. Add all ingredients to the chocolate and mix well to cover all ingredients with it.
3.
temperature for an hour to stabilize.
71
SPIRAL
COOKIES
SPIRAL COOKIES
•
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
are formed.
3.
4.
CHOCOLATE SHORTCRUST DOUGH
•
• Cocoa powder
•
• Icing sugar
• Almond powder
• Sea salt
• Whole eggs 20 g
1.
3.
shortcrust.
4.
74
SPIRAL COOKIES
ASSEMBLY
Ingredients
• Chilled almond shortcrust dough

• Chilled chocolate shortcrust dough
• Beaten egg
1. Apply a thin layer of the beaten egg mixture to the almond dough using a pastry
brush. It is needed to connect the layers of dough together, so that they do not move
2.
Roll the dough tightly to create a beautiful spiral pattern.
3.
4.
5.
golden brown. Leave to cool down at room temperature.
75
SPRITZ
COOKIES
SPRITZ COOKIES
for 15 S-shaped cookies
VIENNESE SABLE
•
• Sea salt
• Hazelnut powder
• Icing sugar
• Egg whites
• 200 g
1.
2. Then add the hazelnut powder and mix until combined.
TIP
• In order to get more aromatic and tastier cookies, use unblanched powder made
from roasted nuts.
3. Gradually add the room temperature egg whites, mixing thoroughly each time.
4.
until combined.
5.
6.
down at room temperature.
78
SPRITZ COOKIES
for 15 S-shaped cookies
PRALINE FILLING
• Hazelnut and
almond praline
• Cocoa butter
1.
spatula.
2.
3.
Closed French Star tip.
4.
79
TUILE
COOKIES
TUILE COOKIES
TUILE BATTER

• Sugar 85 g 22%
• Butter 82% 45 g 12%
• 20 g 5%
• 120 g 31%
• Sea salt 2g <1%
• Odorless vegetable oil
1.
homogenous.
2.
3.
4 hours.
4. Line the tray with a silicone mat and brush it with an odorless oil.
5. Spoon the tuile batter on the mat. Spread as evenly and thinly as possible into circles
measuring 10 cm in diameter.
6. Place the tray in the oven, preheated to 150 °C / 302 °F, and bake for 10 minutes.
7. Working very quickly, peel each tuile off the silicone mat and lay the hot cookie on a
release easily.
82
VANILLA MOON
COOKIES
VANILLA MOON COOKIES
VANILLA SUGAR
• Fine sugar 500 g 95%

• Vanilla powder 25 g 5%
TIP
•
VANILLA DOUGH
• Butter 82% 100 g 25%

• Sugar 50 g 13%
• Sea salt 1g <1%
• 150 g 38%
• Vanilla ½ pod
1. Whip room temperature butter, vanilla seeds, sugar and salt with a whisk.
2. Add room temperature egg yolks and mix with a whisk until homogenous.
3.
mixture. Mix with a whisk until smooth.
4.
5. Shape the dough into small moon-shaped cookies (25 g each).
6. Bake the cookies on a tray lined with a perforated silicone mat in the oven, preheated
to 170 °C / 302 °F, for 20 minutes.
7. Right after that, dust the cookies with vanilla sugar.
85
VIENNESE
CHOCOLATE SABLE
VIENNESE CHOCOLATE SABLE
VIENNESE SABLE
•
• Sea salt
• Icing sugar
•
•
1.
2.
3.
paddle attachment until combined.
4.
paper.
5.
room temperature.
DARK CHOCOLATE GANACHE
•
• Inverted sugar
•
•
• Sea salt
1.
2. Transfer the chocolate and sea salt into a measuring cup.
3. Pour the hot cream mixture onto the chocolate and process with a hand blender
until smooth.
4.
5. Add butter to the chilled chocolate emulsion and process with the hand blender until
smooth.
88
VIENNESE CHOCOLATE SABLE
DARK CHOCOLATE GANACHE
6.
ASSEMBLY
Ingredients
•
•
1.
2.
89
VIENNESE
SABLE
VIENNESE SABLE
VIENNESE SABLE
• Butter 82% 160 g 31%

• Sea salt 1.5 g <1%
• Hazelnut powder 50 g 10%
• 200 g 39%
1. Whip the softened room temperature butter (18-22 °C / 64-72 °F) with salt and icing
2. Then add the hazelnut powder and mix until combined.
TIP
• In order to get more aromatic and tastier cookies, use unblanched powder made
from roasted nuts.
3. Gradually add the room temperature egg whites, mixing thoroughly each time.
4.
until combined.
5.
the W-shaped cookies on a baking sheet covered with a silicone mat or parchment
paper.
6. Bake at 150 °C / 302 °F for about 20 minutes, then leave the cookies to cool down at
room temperature.
DECORATION
Ingredients
• Baked cookies
• Tempered dark chocolate 70% 250 g
1. Transfer the tempered dark chocolate to a plastic bowl.
2. Dip each cookie halfway into chocolate, let excess drip off, and place it on a tray.
3. Leave the cookies at room temperature for a few minutes so that the chocolate
crystallizes.
92
WALNUT
COOKIES
WALNUT COOKIES
COOKIE DOUGH
• Butter 82% 115 g 14%

• Almond praline 30 g 4%
• 135 g 16%
• Cinnamon powder 3g <1%
• Baking soda 3g <1%
• Sea salt 2g <1%
• 80 g 10%
• Desiccated coconut 35 g 4%
• Chopped walnuts 40 g 5%
• Dark chocolate drops 85 g 10%
• Milk chocolate drops 85 g 10%
• Vanilla 1/2 pod
• Whole walnuts 50 g
1. Place room temperature butter, sugar, praline and vanilla seeds in the bowl of a
stand mixer and whip with paddle attachment for about 10 minutes on high speed,
until light and airy texture.
2. Combine whole eggs and egg yolks, and heat up to 40 °C / 104 °F. Gradually add
warm eggs to the butter mixture, constantly mixing on low speed.
3.
5. Add chocolate drops and mix once again.
6. Line a tray with parchment paper and shape dough balls (40 g each). Place the
cookies on the tray, leaving enough space between them.
7. Cut the whole walnuts in 4 and place on each cookie preparation.
8. Place the tray with cookies in the oven, preheated to 175 °C / 347 °F, and bake for
about 10 minutes.
95
WHOOPIE PIE
WHOOPIE PIE
WHOOPIE PIE DOUGH
•
•
• Whole eggs
• Sugar
•
•
• Sea salt 2g
• Cocoa powder
1. Melt chocolate and butter in the microwave or in the water bath.
2.
3. Add warm chocolate and butter mixture to the whipped eggs and mix with a spatula
until smooth.
4.
spatula until smooth.
5.
6.
paper, and press lightly.
7.
8.
98
WHOOPIE PIE
VANILLA CREAM
• Cream cheese
•
• Icing sugar
• Vanilla ½ pod
1. Combine the icing sugar, butter and cream cheese in a bowl of a stand mixer and
2.
ASSEMBLY
Ingredients
•
• Vanilla cream
1.
2.
3.
4.
99
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Copyright©2023 International Pastry Academy KICA, All rights reserved

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Photography by Natalia Khoroshaieva

In The Big Cookie Cookbook, you'll discover

We've carefully curated a selection of recipes that encompass

Each recipe in The Big Cookie Cookbook comes with clear

Remember, the best memories are made with a cookie in hand.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

Ingredients Total weight: ~ 326 g 100%

• Apricot puree 200 g

2. Remove the foam.

5. Cool the jam down and stir it well before using.

ASSEMBLY AND DECORATION

4. Dust the edges with coconut powder.

Ingredients Total weight: ~ 707 g 100%

4. Gradually fold the meringue into the batter using a spatula.

CHOCOLATE SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

2. Add the eggs and mix until homogeneous.

MILK CHOCOLATE AND PASSION FRUIT GANACHE

Ingredients Total weight: ~ 293 g 100%

• Passion fruit puree

MILK CHOCOLATE AND PASSION FRUIT GANACHE

with a second guitar and parchment paper sheets.

PASSION FRUIT GANACHE

Ingredients Total weight: ~ 153 g 100%

• Passion fruit puree

Ingredients Total weight: ~ 526 g 100%

5. Transfer the batter to a piping bag.

1. Transfer the tempered dark chocolate to a paper cornet.

Ingredients Total weight: ~ 200 g 100%

4. Put the rolled out layer of dough in the freezer.

Ingredients Total weight: ~ 300 g 100%

Ingredients Total weight: ~ 507 g 100%

a light texture and pale color.

Ingredients Total weight: ~ 200 g 100%

COATING THE COOKIES

VANILLA SALTED CARAMEL

Ingredients Total weight: ~ 500 g 100%

from time to time.

VANILLA AND ORANGE FLAVORED DIAMOND COOKIES

Ingredients Total weight: ~ 500 g 100%

• Butter 82% 125 g 25%

attachment until combined.

Ingredients Total weight: ~ 248 g 100%

• Butter 82% 60 g 24%

4. Put the rolled dough in the fridge for 12 hours to stabilize.

8. Bake in the oven, preheated to 150 °C / 302 °F, for 20 minutes.

9. Let the cookies cool down at room temperature.

ALMOND SHORTCRUST DOUGH

Ingredients Total weight: ~ 462 g 100%

2. Add the eggs and mix until homogeneous.

CHOCOLATE SHORTCRUST DOUGH (1)

Ingredients Total weight: ~ 231 g 100%

2. Add the eggs and mix until homogeneous.

CHOCOLATE SHORTCRUST DOUGH (2)

Ingredients Total weight: ~ 231 g 100%

2. Add the eggs and mix until homogeneous.

• Chilled almond shortcrust dough