Before you mentioned it, I’d never heard of spraying with water.
1 Like
It was a shortbread tin!
2 Likes
My biscotti slicing technique is to use a large spatula/pancake turner on the side of the slice away from the next cut, holding the slice firmly upright as I cut, then use the turner to lower the slice.
My cardamom biscotti loaf is soft enough that a table knife actually works well for slicing with a straight down (not sawing) motion
In the oven: another batch of KA shortbread, again with orange oil, but this time with added chopped cranberries. Baking it in my Nordic Ware snowflake shortbread pan.
5 Likes
Early celebration as my son in law is on call on Christmas Day and Boxing Day. Cookie tray from left to right has Parisian chocolate chip cookies , hermits (both recipes from Baking with Dorie)
Sugar cookies(Anna Wilson) walnut and maple biscotti (king arthur). Pralines(jubilee). Runner in background woven by me a few years back.
18 Likes
beautiful selection, and i love the textile!
4 Likes
Gorgeous, both the cookies and especially the runner
5 Likes
Playing around more with rugelach. I used Ina Garten’s dough with a modified version of the Serious Eats filling. My modification here was to add toasted hazelnuts to the filling. I also took Dorie Greenspan’s suggestion to spread the dough with a slick of homemade raspberry jam before topping with the chocolate and nuts. For a neater appearance and more uniform result, I rolled the dough into a log instead of shaping little crescents.
These are delicious, appealing, and atm my preferred version. The raspberry adds a hint of acidity to balance the chocolate, without overwhelming it. The nuts add a nice toothy bite. My notes for next time include adding a pinch of salt to the filling, and cutting the pieces just a tad wider (resulting in one fewer cookies) to minimize toppling.
17 Likes
Wowza
1 Like
They look great! Big improvement to slice instead.
2 Likes
Those are gorgeous.
1 Like
They look lovely!
(Though I do enjoy the rustic non-uniformity of rugelach made by various friends’ moms, that tell you they were made at home with lots of love 
.)
4 Likes
I’m here to recommend a great savory snack or hors d’oeuvre. I didn’t make these rugelach, but in the past, I used the onion jam (without the crème fraîche and breadcrumb step at the end) in puff pastry spirals, and served warm or reheated, they were super delicious and very popular. The jam would also be very good on crostini with goat cheese. It’s slightly sweet, with lots of umami.
7 Likes
Me, too. My comment was misleading…I like that the roll once and slice method would be much less fussy work!
2 Likes
I’m considering making a meyer lemon tart for christmas dinner. Can I make it the day before, or would it be best made day-of?
I’ve made them the day before plenty of times, and they’ve been just fine. I use Alice Medrich’s recipe (but note the error in that link — to have enough curd to fill the tart, you must double the recipe, and you’ll have a bit left over). With Meyers, I reduce the sugar by 25 percent and find it perfect.
4 Likes
Thank you.
KA’s shortbread in my Nordic ware snowflake pan. I added orange oil and some chopped cranberries, then made a new-to-me ginger glaze recipe that involved steeping fresh ginger in heavy cream, then blending, then mixing with powdered sugar. A lotta work for a few tbs of glaze, but it’s nice and gingery!
14 Likes
Christmas carrot cake. Maida heatter recipe. My sister helped with the little almond paste carrots with blanched quartered pistachios for the stems.
19 Likes
Wow, those look perfect!
3 Likes
