A quick report on what I’ve baked recently:
Picture 1: Jam Crostata with Cornmeal Pasta Frolla crust and filling of homemade orange marmelade. It was very good! The recipe is my own, inspired & guided by Nick Malgieri’s “Great Italian Desserts” and “La Dolce Vita” by Michele Scicolone.
Picture 2: Mexican Chocolate Butter Cookies, from Cook’s Illustrated magazine. These were better after they’d aged for a couple of days. Good for a tender/crisp chocolate cookie - but, my sweetie and I both decided we prefer decadent, gooey, over-the-top chocolate cookies. Good recipe, just not to our tastes. Won’t be making them again.
Things I’ve made but didn’t take a picture of:
Infasciadedde cookies: from Nick Malgieri’s web site. Link: http://www.nickmalgieri.com/recipes/infasciadedde.html
I made a half-recipe which was plenty. These were good! The honey-almond filling oozed out a lot. You definitely want to line your cookie sheets with parchment paper for these. Chilling them before baking helped somewhat, but the filling still came out.
I loved the honey-almond taste. I used a dark buckwheat honey because that was all I had on hand, but the taste was rather strong, even for me. (I love dark, flavorful honeys.) I’d use a medium or mild honey next time.
Pecan Sandies, from “The Best Holiday Recipe 2005” or Cook’s Illustrated Web site (with subscription).
Wow! These were so good! I couldn’t stop eating them. Oink, oink! This recipe is a keeper.
I made the dough into smaller cylinders - three cylinders each about 1 inch in diameter and 12 inches long. Instead of topping each cookie with a pecan half, I brushed the top with water & gently pressed some chopped pecans on top. Next time I might try rolling the dough log in the chopped pecans instead. I may reduce the sugar by 2 T, too, but then, I am very much on the “less sweet” side of things. Most people would find it just right.
I’ll be reporting on other projects later — candied mandarin orange peel, mandarin oranges in brandied syrup, Meyer lemon curd, a wonderful Shaker Lemon Tart made with Meyer lemons, and Jim’s Fabulous Fruitcake. I still have some Zaleti cookie dough in the freezer, too.