California Raisin Baguette Cookie

AuthorCalifornia Raisins
Rating

By Chef Judy Koh

California Raisin Baguette Cookie
Yields1 Serving
Ingredients for pastry dough
 145 g Unsalted butterBaker’s % - 60.41
 1 g Salt (1/4tsp)Baker’s % - 0.42
 74 g Icing sugarBaker’s % - 30.83
 56 g Egg (1no)Baker’s % - 23.33
 45 g Almond powderBaker’s % - 18.75
 240 g Plain flourBaker’s % - 100
 2 g Vanilla essence (1/2 tsp)Baker’s % - 0.83
Notes:
 Use egg yolk and a drop of egg yellow color for glazing; blue coloring for the star decoration.
Ingredients for raisin almond filling
 20 g Ground almond Baker’s % - 60.41
 200 g California RaisinsBaker’s % - 100
 30 g Unsalted butterBaker’s % - 30.83
 2 g Grated fresh orange zest (1tsp)Baker’s % - 23.33
 2 g Lemon juice (1/2tsp)Baker’s % - 18.75
Method
1

Cream the butter, salt and icing sugar.

2

Add in the egg, almond powder and plain flour.

3

Flatten the dough and rest it in the fridge.

4

In the meantime, process the California Raisins with the butter until a paste in formed. Add in the orange zest and lemon juice. Mix well and place in a piping bag fitted with a nozzle.

5

Roll the chilled dough out and flatten between two plastic sheets.

6

Reserve a small portion of the dough and mix well with edible blue coloring. Roll the dough flat and chill.

7

Pipe the raisin mixture onto the uncolored dough and wrap.

8

Cut into 2 inches long (chill in the fridge before cutting if needed).

9

Brush with egg yolks. Punch out little stars from the blue colored dough to decorate the pastry.

10

Bake at 190°C until golden brown.

CategoryCooking Method

Ingredients

Ingredients for pastry dough
 145 g Unsalted butterBaker’s % - 60.41
 1 g Salt (1/4tsp)Baker’s % - 0.42
 74 g Icing sugarBaker’s % - 30.83
 56 g Egg (1no)Baker’s % - 23.33
 45 g Almond powderBaker’s % - 18.75
 240 g Plain flourBaker’s % - 100
 2 g Vanilla essence (1/2 tsp)Baker’s % - 0.83
Notes:
 Use egg yolk and a drop of egg yellow color for glazing; blue coloring for the star decoration.
Ingredients for raisin almond filling
 20 g Ground almond Baker’s % - 60.41
 200 g California RaisinsBaker’s % - 100
 30 g Unsalted butterBaker’s % - 30.83
 2 g Grated fresh orange zest (1tsp)Baker’s % - 23.33
 2 g Lemon juice (1/2tsp)Baker’s % - 18.75

Directions

Method
1

Cream the butter, salt and icing sugar.

2

Add in the egg, almond powder and plain flour.

3

Flatten the dough and rest it in the fridge.

4

In the meantime, process the California Raisins with the butter until a paste in formed. Add in the orange zest and lemon juice. Mix well and place in a piping bag fitted with a nozzle.

5

Roll the chilled dough out and flatten between two plastic sheets.

6

Reserve a small portion of the dough and mix well with edible blue coloring. Roll the dough flat and chill.

7

Pipe the raisin mixture onto the uncolored dough and wrap.

8

Cut into 2 inches long (chill in the fridge before cutting if needed).

9

Brush with egg yolks. Punch out little stars from the blue colored dough to decorate the pastry.

10

Bake at 190°C until golden brown.

Notes

California Raisin Baguette Cookie
IngredientsDirections