holiday cookie #1
last night i baked a batch of almond shortbread from fine cooking's holiday baking issue. they're delicious, if a bit less almondy than i'd hoped — that's what i get for using last year's almonds (which i had hermetically sealed and stowed in the freezer). to remedy that, i dipped each cookie in callebaut semi-sweet, then sprinkled with chopped almonds. if i'd had almond oil on hand i would have added a few drops to the chocolate.
i experimented a little bit with the dipping. i like the dipped corner better than the dipped half, but that required a very deep pool of chocolate. so the first half of the cookies got the corner, and, as the depth of chocolate in my bowl decreased, i moved to the half. (click the tiny picture to compare.)
one cookie down, eleven to go.
Comments
those are stunning. but you're right. I like the corner-dipped ones better.
Posted by: terry | November 12, 2003 08:10 AM
Beautiful.
Posted by: Molly | November 12, 2003 08:21 AM
What did you use to make the pretty edges?
Posted by: Molly | November 12, 2003 11:32 AM
I also vote for the corner. But --- whatever would be wrong with having the whole thing dipped? Is there such a thing as too much chocolate?
Posted by: yr maw | November 12, 2003 05:34 PM
Sometimes you only want a little chocolate. A few months ago I was experimenting with making chocolate chip cookies with the minimal amount of chips I could get away with.
Posted by: charlene | November 13, 2003 10:34 PM
I made shortbread over the weekend. It was very crumbly and difficult to roll - like pie dough that didn't mesh too well. Is that normal or did I do something wrong? I used a BHG recipe.
Posted by: delegatrix | November 24, 2003 10:26 PM
interesting. i do not know. this is the first time i've made shortbread. i found it shockingly easy to work with, but it must be said that the dough contains ground almonds, which probably helped it hang together.
Posted by: julie | November 25, 2003 06:15 AM
When I've made shortbread, it's always been the kind that you pat in the pan and then cut into bars - and yep, that dough was very crumbly and hard to work with.
I've never made the rolled variation, though...
Posted by: betsy | November 25, 2003 11:57 AM