In the last two weeks I've made alfajores, a delicate cookie with origins in Spain and Latin Ameria. The first recipe was from the book, The Art of Peruvian Cuisine. The basics were pretty basic; a simple dough with just flour, sugar and...
At the end of a meal in Rome last August, the waiter brought cookies to the table. These circular, sugar speckled treats proved addictively satisfying. Known as "ciambelline di vino rosso" (wine cookies) the memory of their tender anise...
Last Sunday I had the chance to meet the Israeli-born spice expert, Lior Lev Secarz, owner of La Boite, his shop that sells spices and biscuits. Introduced by Gennaro Pecchia, I was invited to come over to Lior's spice lab to watch the final game of the...
Falling in love with Tumminia flour, a whole grain Sicilian variety from the bio-diverse miller Molini del Ponte, I was eager to try using it for something other than bread. I found a biscotti recipe that specified mixing Tumminia with "OO"...
Ever buy cookies from a store that isn’t local and find that they generate intense cravings? Such a thing happened when my wife returned from Paris with a bag of Bonne Maman Croquant de Coco; a sort of sable cookie with an overload of coconut that make...
