Posts Tagged ‘cookie’

Cantuccini

Tuesday, April 15th, 2014
Cantuccini

Cantuccini

TWD – Tuesdays with Dorie


Cantuccini

These little Italian biscotti are super easy to make, and relatively quick.  Cantuccini are a specific type of biscotti, usually dipped in a sweet Tuscan Italian wine called Vin Santo.  When I was in Italy I was served this after dinner, and it’s delightful.  Vin Santo brings out the flavor of the almonds, and dipping the Cantuccini softens it.
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Gingersnaps

Tuesday, December 17th, 2013
Gingersnaps

Gingersnaps

TWD – Tuesdays with Dorie


Gingersnaps

This simple little cookie is a snap to make.  I followed the recipe exactly and didn’t have any trouble at all.
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Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

Monday, March 26th, 2012

Review

Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt

After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.

I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.

During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino.  The shortbread was soft, with a slight crunch from the sea salt and fennel seeds.  The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds.  This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino.  It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat.  So, if you’re at Blue Bottle Coffee, give this pastry a try.

I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.

A year ago on The Daily Morsel

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Rugelach

Tuesday, March 6th, 2012

 

More Rugelach

More Rugelach

TWD – Tuesdays with Dorie

Rugelach

This was my first time making the delicious Rugelach.  As I was gathering all the ingredients for the Rugelach I realized this would be an excellent holiday cookie.  With all the dried fruits, nuts, and cinnamon it was also smelling like the winter holiday season.  Later, when I researched the pronunciation and history I learned Rugelach a Jewish pastry of Eastern European origin.
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Chewy Gingerbread Men

Saturday, December 10th, 2011
Chewy Gingerbread Cookies

Chewy Gingerbread Cookies

Chewy Gingerbread Men

Adapted from Cook’s Illustrated

Soft, chewy gingerbread cookies are one of my favorite holiday cookies.  The warm spices and molasses pair extremely well with coffee, milk, and hot cocoa.  Gingerbread cookies also have a wonderful holiday smell with the ginger, cinnamon, and cloves.  Be careful not to over bake this cookie; you want it nice and soft.  Store cookies in airtight containers at room temperature.  Place sheets of parchment in between the cookies to prevent the icing from sticking to the other cookies.
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