Cooking
Page 248 in the old book / page 269 in the new book
Tartlets again, but this week they're almond. The recipe is very similar to last week's. The filling is the same but for the chocolate and flavorings and the pastry is still shortbread-like, but even richer this go-round with two whole sticks of butter and an egg. I had no problems making these, but the end-product was generally thought to be bland.
The recipe suggests a couple of variations where either candied cherries or pineapple are put under the filling and the finished tartlets are dusted with powdered sugar. I think this would make for some pretty cookies and might be appreciated by those that were bored with these sweet, but (in spite of all the almonds in them) not very almondy cookies.
I had remembered Suzanne's criticism of last week's cookies (she couldn't taste the almond) and was concerned that the fact that my almonds had been in the freezer for a number of months might have deadened their flavor. Whether or not that was the case, the freshly-purchased blanched almonds in these cookies were no more flavorful. Even though I enjoyed these tartlets, I would have to agree that the almond flavor was subdued at best. Perhaps toasted almonds or maybe even almonds with their skins on (unblanched) would convey more flavor. I think a hazelnut version of this cookie would also be nice.
Here's the panel...
Suzanne: "The Almond Tartlets were the same shape as last week’s cookies and also had the same pie-crust flaky shell. This week I could taste the sweet and crunchiness of the almonds. This was a great cookie with my morning coffee. Rating - 4.0"
Denny: "Very plain. Couldn't taste the almonds. -1 for no chocolate gives them a 1.0 in my opinion. Rating - 1.0"
Laura: "Moist and flaky tartlet crust. Almond filling is sweet but nothing terribly exciting (and I love almond flavor). Rating - 3.5"
Terri: "These are very tasty, but not quite as good as the chocolate version from last week. I'm not a chocoholic, and I do love almonds, but this tart seemed a bit bland. Rating - 3.5"
Overall rating by the panel - 3.0
Next week - Connecticut Date Slices
Nutrition Facts
- Mondays With Maida - Chocolate Tartlets
Page 246 in the old book / page 267 in the new book I started worrying about this chapter some time back. One reason was that the cookies looked more difficult, but another was I didn't have some of the required equipment. I started hunting around...
- Mondays With Maida - Señoritas
Page 218 in the old book / page 242 in the new book Sorry, my cookie post is arriving a little late today... I just got back from a wonderful weekend which I'll tell you a little about in the next day or two. These cookies have lots going for them:...
- Mondays With Maida - Dione Lucas' Sablés
Page 190 in the old book / page 218 in the new book I've gotten off easy the last couple of weeks - if only all rolled cookie doughs were as easy to handle as this one! Once again the dough is rolled unchilled between sheets of wax paper, chilled...
- 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...
Cooking
Mondays with Maida - Almond Tartlets
Page 248 in the old book / page 269 in the new book
Tartlets again, but this week they're almond. The recipe is very similar to last week's. The filling is the same but for the chocolate and flavorings and the pastry is still shortbread-like, but even richer this go-round with two whole sticks of butter and an egg. I had no problems making these, but the end-product was generally thought to be bland.
The recipe suggests a couple of variations where either candied cherries or pineapple are put under the filling and the finished tartlets are dusted with powdered sugar. I think this would make for some pretty cookies and might be appreciated by those that were bored with these sweet, but (in spite of all the almonds in them) not very almondy cookies.
I had remembered Suzanne's criticism of last week's cookies (she couldn't taste the almond) and was concerned that the fact that my almonds had been in the freezer for a number of months might have deadened their flavor. Whether or not that was the case, the freshly-purchased blanched almonds in these cookies were no more flavorful. Even though I enjoyed these tartlets, I would have to agree that the almond flavor was subdued at best. Perhaps toasted almonds or maybe even almonds with their skins on (unblanched) would convey more flavor. I think a hazelnut version of this cookie would also be nice.
Here's the panel...
Suzanne: "The Almond Tartlets were the same shape as last week’s cookies and also had the same pie-crust flaky shell. This week I could taste the sweet and crunchiness of the almonds. This was a great cookie with my morning coffee. Rating - 4.0"
Denny: "Very plain. Couldn't taste the almonds. -1 for no chocolate gives them a 1.0 in my opinion. Rating - 1.0"
Laura: "Moist and flaky tartlet crust. Almond filling is sweet but nothing terribly exciting (and I love almond flavor). Rating - 3.5"
Terri: "These are very tasty, but not quite as good as the chocolate version from last week. I'm not a chocoholic, and I do love almonds, but this tart seemed a bit bland. Rating - 3.5"
Overall rating by the panel - 3.0
Next week - Connecticut Date Slices
Nutrition Facts
- Mondays With Maida - Chocolate Tartlets
Page 246 in the old book / page 267 in the new book I started worrying about this chapter some time back. One reason was that the cookies looked more difficult, but another was I didn't have some of the required equipment. I started hunting around...
- Mondays With Maida - Señoritas
Page 218 in the old book / page 242 in the new book Sorry, my cookie post is arriving a little late today... I just got back from a wonderful weekend which I'll tell you a little about in the next day or two. These cookies have lots going for them:...
- Mondays With Maida - Dione Lucas' Sablés
Page 190 in the old book / page 218 in the new book I've gotten off easy the last couple of weeks - if only all rolled cookie doughs were as easy to handle as this one! Once again the dough is rolled unchilled between sheets of wax paper, chilled...
- 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...