Thats a beauty
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Thanks.
This was my third bake of the stollen pound cake. I felt like it was not as delicious as the previous two, but that could be because maybe I’m tired of it, or because it was only 24 hours old when I served it. I’ll have a leftover slice today and see if my second theory holds water.
My opinion of the fruitcake cookies, however, has not changed. They’re one of the best cookie recipes I’ve ever made.
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Updated to add that I had a slice of the stollen poundcake today on the train, and it was much improved. The cake needs AT LEAST 48 hours to rest before serving for maximum deliciousness.
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Not sure what additional treats I’ll be producing… I just took a C-19 test cuz I feel like crap. Looks negative so far.
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ugh: 'tis the season for colds and more!! Hope that you feel better
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Salt-roasted peanuts, loosely based on a David Lebovitz recipe with the addition of cumin, cayenne, and chili powder.
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These look like cookies, but I can only find Honigkuchen recipes that are for cake. Can you (when you have a minute after holidays!) direct me? I sure like the simple classy look of these.
Try this (accept the Chrome offer to translate to English):
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That whole site looks great–an unexpected Christmas present, thanks!
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Hi rosyred,
The cookies are just a type of lebkuchen that contains honey in the dough. Instead of glazing with icing, they have been brushed with an egg wash and then had a blanched almond half pressed on top prior to baking. There are many recipes for lebkuchen online, just don’t confuse them with elisenlebkkuchen, which needs to be baked on wafer sheets (also called oblaten).
This is the type of recipe you’re looking for:
Just remember to roll out the dough when it is cold, or it gets very sticky.
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Thank you ma’am!
i was late making, late giving (to local friends), and am even later posting about the few simple cookies I made this year. Not much to look at, I’m afraid (sort of a study in brown). Two sablés and two tassies.
Sablés:
- At 12 o’clock, brown butter, vanilla bean, and crushed candied cocoa nibs
- At 6 o’clock, pink peppercorn and candied ginger
Tassies:
- At 3 o’clock, maple with toasted almonds, dried cranberries, and mini chocolate chips
- At 9 o’clock, bourbon old fashioned pecan, with bourbon-soaked dried cherries and Angostura bitters
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All sound wonderful!
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Thank you, I was fairly pleased with how they turned out.
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Love the interesting flavor combinations
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Credit to Benjamina Ebeuhi for the idea — though not the specific recipe — for the pink peppercorn and candied ginger sablés (her recipe is in her book A Good Day to Bake). The candied cocoa nib sablés have a nice nutty flavor, but although I generally feel brown butter is a good idea, I think I actually prefer these without; the pure buttery flavor sets off the other two components better. Oh, and I intended to add orange zest to the pecan tassies to emulate the orange peel garnish for an old fashioned but forgot.
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