For my first "new" recipe, I decided to try baking some cookies that my mom always makes around Christmas time. The recipe isn't all that new, but it is new to me. I've always been afraid to try it because it is from this book:
And, if you know anything about Julia Child, it's probably that she doesn't mess around when it comes to food. Luckily, this recipe ended up being a lot easier than I thought it would be. And, it didn't hurt that my mom agreed to help me get started.
The recipe is for Cantuccini, which is an Italian cookie usually referred to as biscotti (apparently all Italian cookies are called biscotti), and is found on page 313 of the book. These cookies are baked twice, so they are very hard and crunchy, and are meant for dipping. They are delicious! I'm including a paraphrased version of the recipe, but there are a lot of good tips in the book that I'm leaving out.
The ingredients are:
2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. unblanched, whole almonds
3 large eggs
2 teaspoons pure vanilla extract
1. Pre-heat the oven to 350 degrees and prepare a baking sheet with parchment paper.
2. Mix the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Then, stir in the almonds.
3. Whisk eggs and vanilla in a small bowl. Then, stir them into the flour mixture. The dough will be very dry.
4. Place on a lightly floured table or board and knead until smooth(-ish).
5. Divide the dough in half, and and form two 12-inch-long logs. They should be 2 inches wide and 1 inch high.
6. 1st Baking-Place the logs on the baking sheet and bake for 30 minutes, or until they have risen a little bit and are firm to the touch. Then remove and let them cool completely (at least 30 minutes).
7. 2nd Baking- With a serrated knife, cut the logs diagonally into 1/4-inch-thick slices.
Place them on the parchment lined pan, and then bake for 10-15 minutes, until they are crisp and golden. Let them cool on the pans.
It was a pretty time-intensive recipe, but it really wasn't all that hard. The cookies will last for a month if you keep them in an air-tight container, but ours didn't last nearly that long. I'm really glad that I tried this recipe. It was definitely a good way to start off my edible experiments!
And, if you know anything about Julia Child, it's probably that she doesn't mess around when it comes to food. Luckily, this recipe ended up being a lot easier than I thought it would be. And, it didn't hurt that my mom agreed to help me get started.The recipe is for Cantuccini, which is an Italian cookie usually referred to as biscotti (apparently all Italian cookies are called biscotti), and is found on page 313 of the book. These cookies are baked twice, so they are very hard and crunchy, and are meant for dipping. They are delicious! I'm including a paraphrased version of the recipe, but there are a lot of good tips in the book that I'm leaving out.
The ingredients are:
2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. unblanched, whole almonds
3 large eggs
2 teaspoons pure vanilla extract
1. Pre-heat the oven to 350 degrees and prepare a baking sheet with parchment paper.
2. Mix the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Then, stir in the almonds.
3. Whisk eggs and vanilla in a small bowl. Then, stir them into the flour mixture. The dough will be very dry.4. Place on a lightly floured table or board and knead until smooth(-ish).
5. Divide the dough in half, and and form two 12-inch-long logs. They should be 2 inches wide and 1 inch high.
6. 1st Baking-Place the logs on the baking sheet and bake for 30 minutes, or until they have risen a little bit and are firm to the touch. Then remove and let them cool completely (at least 30 minutes).7. 2nd Baking- With a serrated knife, cut the logs diagonally into 1/4-inch-thick slices.
Place them on the parchment lined pan, and then bake for 10-15 minutes, until they are crisp and golden. Let them cool on the pans.
It was a pretty time-intensive recipe, but it really wasn't all that hard. The cookies will last for a month if you keep them in an air-tight container, but ours didn't last nearly that long. I'm really glad that I tried this recipe. It was definitely a good way to start off my edible experiments!
1 comment:
Very yummy!
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