It is hard to believe that Beethoven wrote his most famous works when he was almost totally deaf. His, “Ode to Joy” is, in my opinion, just glorious. I have two beautiful memories of this piece. It was sung, in German, at my wedding. The mass ended and this beautiful voice and violin filled the air with JOY!
The other memory I have is a visit to the Sagrada Familia Cathedral in Barcelona on an exceptionally hot summer’s day in August. I should say that the outer appearance of the cathedral is architecturally impressive but I was a bit intimidated by its grandeur.
Just looking up is overwhelming!
The view while waiting in the line to enter.
But nothing really prepared me for what was inside. The outside is dark but the inside is stunningly illuminated by the sunlight entering through the ceiling. When I raised my eyes,I heard “Ode to Joy.” It was playing in the background to remind people that this is a place of worship.
Not only did my feeling of joy that I had on my wedding day come back but I also felt so much gratitude to be able to be there. To be able to see how a genius (Antonio Gaudí) could transmit his creativity into reality!
Well, this post is about Beethoven and these cookies make me think of him because they are like mini Sacher Torte cakes. Sacher Torte is a traditional cake from Vienna, where Beethoven spent a lot of his life. I like to think he enjoyed that that from time to time, and that he would have enjoyed these too. A little bit of joy in a cookie.;)😇
300 g flour
50 g unsweetened cocoa
1/4 tsp salt
250 g unsalted butter, softened
100 g sugar
150 g apricot jam
20-22 candied cherries, cut in half
[I put sprinkles instead of cherries because my husband isn’t wild about candied cherries]
200 g dark chocolate, cut into chunks
2 tablespoons unsalted butter
[I made more of a chocolate coating than icing by adding a bit less butter]
Preheat the oven to 180°
Cover baking trays with parchment paper. Sift the flour, cocoa and salt in a bowl.
In another bowl, beat the sugar and butter until pale and creamy. Add the egg, beating until well incorporated. Add it to the flour mixture and mix until smooth.
Form little balls about the size of a walnut and arrange them about 5 cm apart on the baking trays. With your thumb, press the center of each gently.
Bake 12-15 minutes until firm to the touch. Leave them on the tray 2-3 minutes to let them harden slightly.
With a teaspoon, fill the center with a bit of apricot jam.
Transfer them to a baking rack to let them cool down completely.
Melt the chocolate and butter bain marie style.
Let it cool down.
Fill a cake decorator with the icing or in my case, the coating. Choose a star shaped tip and decorate the tops if using icing. If using a coating, carefully top the jam.
They look beautiful but taste like heaven…Joy in a cookie!
Enjoy! Xxxx Natascha