Raisin Bars

My husband’s two favorite food items are raisins and almonds. I think his head was going to explode with both ingredients in one cookie. I took the easy route and made the raisin filling and cookie dough the night before and then baked the next day. The chilled dough took a bit of time to…

Pain de Gênes Buttons

Call me crazy but these are not cookies especially since Dorie says they are “a cross between a sponge and a pound cake”. These little almond buttons were for my almond-loving husband and he even helped by making the almond paste for me. We had almond flour in the house and with the addition of…

Chocolate Pot de Crème

Tuesdays with Dorie members were tasked with making Tea and Honey Pots de Crème this week. Since I have not been fond of our latest tea flavored recipes I thought I would make one of Dorie’s Bonne Idee. There were three to choose from; vanilla, chocolate and caramel and I chose chocolate. As expected these…

Salt-And-Pepper Sugar-And-Spice Galettes

This week on Tuesdays with Dorie we have a simple recipe with ingredients that most of us have in our cabinet. My family and I have decided we don’t like black pepper in our cookies, we have made a few over the years, so I left out the black pepper. The other spices include cinnamon,…

Almond Crescents

My husband’s favorite nut is the almond. They show up in his granola, with a meal think trout amandine and in his desserts. I voted for these knowing that they would hit the spot. These are fairly easy to put together butter, sugar, salt are blended until smooth and then vanilla and almond extract are…

Croquets

Dorie says “These might win the prize for being the crunchiest cookies in the French canon.” I agree with Dorie that these are a nutty, crunchy and sweet cookie. A mere few ingredients blended to make these crunchy cookies that look like biscotti but are not. Egg whites, sugar and a little salt are blended…

Cocoa-Almond Uglies

A chocolate and almond lovers dream cookie. These cookies get their almond flavor from almond flour and slivered almonds. The chocolate flavor comes from some cocoa powder and semisweet chocolate. In the instructions, Dorie asks that you press the confectioners’ sugar, almond flour, cocoa, cinnamon and salt through a fine strainer. I had trouble getting…

Moroccan Semolina and Almond Cookies

Tuesdays with Dorie Dorie’s Cookies These cookies required semolina flour. I was unable to find semolina flour in bulk so I bought a package of Bob’s Red Mill semolina flour, 2 pounds of it. Looks like I will be doing more baking with semolina flour. These cookies came together easy with no chilling time which…

Smoky Hearts

Tuesdays with Dorie Dorie’s Cookies The savory cookies or cocktail cookies as Dorie calls them have been a hit or miss in my house. I was apprehensive about this one. I recently cleaned out my spice drawer throwing away all expired spices. My smoked paprika was one of the casualties. I was confident that I could…

Almond Stripes

Tuesdays with Dorie Baking Chez Moi Like many of my fellow bakers, I had trouble piping my ‘dough’, more like almond paste. The dough only moistened by one tablespoon of egg white needed much more to extrude through a piping bag. I also needed to bake mine longer than 8-10 minutes. Once baked, Dorie gives…