One of my favorite cookies are sablé Breton. They are made from a basic dough composed simply from butter, sugar and flour. Indulged with tea or coffee, the mouth-feel is sandy (sablé) and oh so buttery. But without ever feeling overwhelming. Recently I made a batch...
Italian biscotti are an adult indulgence. My evidence? I made the batch below for a children’s party. Despite one child telling me that the sprinkles were nice, they went uneaten. Must have been the anise. That’s okay, more for my espresso and vin...
As usual my sister is filled with a busy schedule, and that includes making läckerli, my brother in-laws favorite go to cookie for office parties; and it’s no wonder for the taste of the Baselland delicacy, of a nut and spiced baked cookie lingers if they last...
Tapping into Ian Lowe’s savory and sweet formulas, I made some of these almond biscotti using a fantastic Italian flour from Pivetti, along with organic fennel seeds. Here are photos of the results. They dip well in tea or coffee, and have that added digestive...
Having been told that maiorca flour can be used to make cannoli shells, I used it to make a batch of petit beurres cookies. The results were not quite a sable, more or less a digestive biscuit, nice to dip into your espresso or warm milk. Next time I may mix in...
