Nothing finishes off an authentic Mexican meal better than a delicious Mexican dessert. The desserts of Mexico are a wonderful blend of appetizing delights from fried ice cream to scrumptious baked goods like cookies and cakes. A mixture of sugar, fruits, milk and cinnamon is the common base of most Mexican desserts.
Mexican desserts have been influenced by both Native People including both the Aztec and Mayan and European settlers with the main influence being that of the Spanish but also people from France played a part in the development of food recipes in Mexico.
Kishi Arora of Foodaholics demonstrated how to make simple yet decandent Mexican desserts at our Natures Basket Store in Delhi.
Mexican wedding cookies: Several Mexican desserts are related to a special occasion, and the wedding cookies are one of those desserts.
- 510 gms pecans toasted
- 75 gms sugar
- 680 gms of butter (soft)
- 150 gms sugar
- 2 tsp. vanilla
- 870 gms of ap flour
- 1 ½ tsp. salt
- Toast the pecans in oven once cool; grind them with the sugar until fine.
- Cream the butter and 150 Gms sugar until light and fluffy.
- Add the vanilla to the butter mix
- Add the ground pecan mixture and then the flour slowly to the butter mix.
- Mix the dough and let it cool for a bit. Make small round or scoop out the mix on a baking tray.
- Bake at 160 for 15-20 mins.
- When fairly cool toss in icing sugar and store in a container. Enjoy with tea or coffee.
Kishi’s Mexican Flourless Cake:
- 115 gms butter
- 115 gms chocolate
- ¾ c sugar
- 3 large eggs
- ½ c unsweetened cocoa
- ½ tsp. cinnamon
- ½ cayenne
- Preheat oven to 180 degree, and butter an 8 inch round cake pan. Line it with parchment paper and butter that too.
- Melt the chocolate and butter over a double boiler. Remove from heat.
- Add sugar and whisk in eggs slowly. Sift in ½ the cocoa powder, cinnamon and cayenne.
- Pour the batter into the pan and bake for 25-30 mins.
- Decorate with cocoa powder and different decorations.