Cooking
This tenth go-round of the now famous Is My Blog Burning is hosted by Jennifer, aka The Domestic Goddess, and has as its theme “Cookie Swap”. Because of time constraints, I did not attempt to come up with a creation of my own, but instead turned to Epicurious for inspiration. When I came upon the Holiday Biscotti with Cranberries and Pistachios, I knew I’d found my cookie. They looked festive with red cranberries and green pistachios, sounded easy, and featured an ingredient that was new to me – pistachios.
I found shelled pistachios at Trader Joe’s, which made assembling the dough for these cookies extremely easy. The recipe indicates that the finished dough is sticky, but I found it was not difficult to handle. Forming the logs took just a minute or two and wasn’t messy at all. While baking, they smelled amazing – mostly from the butter and lemon, I think. There were a number of comments on the recipe at Epicurious that said a longer baking time was needed, so I upped the time to 33 minutes. After cooling I used a bread knife to slice the logs. There was some crumbling, but it wasn’t bad.
After a second bake and cooling, the cookies are finished with a dunk in some melted white chocolate and then briefly cooled in the refrigerator. I nibbled on the ends as I sliced the logs and ate one finished cookie. The cookies are delicious – the anise and lemon combination is wonderful and the white chocolate is the perfect final touch. I didn’t pick out a noticeable pistachio flavor, though. Maybe I need to eat another one…
- Cranberry Nut Blondies Recipe
The holiday season. Socializing with friends. Visiting family. Eating. Drinking. And the warmth of the oven heating up the house and filling it with delicious smells. It's a nice time of year. But I have to admit, I kind of freaked out when Is My...
- Mondays With Maida - Black-and-white Rusks
Page 262 in the old book / page 279 in the new book These two biscotti-like cookies - last week's Hazelnut Rusks and this week's Black-and-White Rusks - have left me wishing there were more like them in the book. I've had little prior experience...
- Mondays With Maida - Viennese Chocolate Cookies
Page 174 in the old book / page 208 in the new book These are very rich chocolate almond cookies that taste surprisingly light. I thought they were wonderful, but most of the cookie panel was less enthused than I. What I found most interesting and pleasing...
- Mondays With Maida - Ischler Cookies
Page 171 in the old book / page 206 in the new book I knew these were going to be a hit - how could they not? Two cookies, rich with butter and ground almonds, are sandwiched together with some sweet and tart apricot jam and then given a crowd-pleasing...
- Mondays With Maida - Neapolitans
Page 134 in the old book / page 170 in the new book "Busy" is the word that comes to mind for these cookies. "Busy" as in cluttered and "busy" as in you're going to be busy for a while making these cookies ;) Unlike some other two-tone cookies, the...
Cooking
IMBB10 – Holiday Biscotti
This tenth go-round of the now famous Is My Blog Burning is hosted by Jennifer, aka The Domestic Goddess, and has as its theme “Cookie Swap”. Because of time constraints, I did not attempt to come up with a creation of my own, but instead turned to Epicurious for inspiration. When I came upon the Holiday Biscotti with Cranberries and Pistachios, I knew I’d found my cookie. They looked festive with red cranberries and green pistachios, sounded easy, and featured an ingredient that was new to me – pistachios.
I found shelled pistachios at Trader Joe’s, which made assembling the dough for these cookies extremely easy. The recipe indicates that the finished dough is sticky, but I found it was not difficult to handle. Forming the logs took just a minute or two and wasn’t messy at all. While baking, they smelled amazing – mostly from the butter and lemon, I think. There were a number of comments on the recipe at Epicurious that said a longer baking time was needed, so I upped the time to 33 minutes. After cooling I used a bread knife to slice the logs. There was some crumbling, but it wasn’t bad.
After a second bake and cooling, the cookies are finished with a dunk in some melted white chocolate and then briefly cooled in the refrigerator. I nibbled on the ends as I sliced the logs and ate one finished cookie. The cookies are delicious – the anise and lemon combination is wonderful and the white chocolate is the perfect final touch. I didn’t pick out a noticeable pistachio flavor, though. Maybe I need to eat another one…
- Cranberry Nut Blondies Recipe
The holiday season. Socializing with friends. Visiting family. Eating. Drinking. And the warmth of the oven heating up the house and filling it with delicious smells. It's a nice time of year. But I have to admit, I kind of freaked out when Is My...
- Mondays With Maida - Black-and-white Rusks
Page 262 in the old book / page 279 in the new book These two biscotti-like cookies - last week's Hazelnut Rusks and this week's Black-and-White Rusks - have left me wishing there were more like them in the book. I've had little prior experience...
- Mondays With Maida - Viennese Chocolate Cookies
Page 174 in the old book / page 208 in the new book These are very rich chocolate almond cookies that taste surprisingly light. I thought they were wonderful, but most of the cookie panel was less enthused than I. What I found most interesting and pleasing...
- Mondays With Maida - Ischler Cookies
Page 171 in the old book / page 206 in the new book I knew these were going to be a hit - how could they not? Two cookies, rich with butter and ground almonds, are sandwiched together with some sweet and tart apricot jam and then given a crowd-pleasing...
- Mondays With Maida - Neapolitans
Page 134 in the old book / page 170 in the new book "Busy" is the word that comes to mind for these cookies. "Busy" as in cluttered and "busy" as in you're going to be busy for a while making these cookies ;) Unlike some other two-tone cookies, the...