Tuesdays with Dorie BCM: Almond Stripes

February 26, 2019 at 5:07 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
Tags: baking, cookies

Despite flipping through Baking Chez Moi probably ten thousand times, I never noticed the recipe for Almond Stripes before the day, just a couple of months ago, when I wrote up our list of remaining recipes. It’s on the back side of a page and there isn’t a picture, so I guess I found it easy to overlook. Well, the group didn’t overlook it, and now it’s been crossed off the list!

This is a simple dough (using almond flour) to put together, but it winds up fairly stiff and can be difficult to pipe out. I was able to force it through a star tip, but all my “stripes” wound up different lengths. They just sort of stopped where they wanted to and I had to go with it. I fancied them up with a chocolate and sprinkle dip to make their wonky sizes less obvious. They wound up looking a lot like the Viennese Sablés, but I think these are a little sturdier, and are a good cookie for dunking in coffee. I added a bit of almond extract to the dough to boost that flavor, as well as the pinch of cinnamon.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

7 Comments »

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A really easy one; would be great as a lunch box treat

Comment by vanyadhanya— February 26, 2019 #

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They are adorable and I like the idea of boosting the almond flavour with extract.

Comment by Zosia— February 26, 2019 #

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Yes, these were difficult to pipe but tasted good.

Comment by Cakelaw— February 27, 2019 #

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Im impressed you managed to pipe anything out. And SNAP on the decorating!

Comment by Mardi (eat. live. travel. write.)— February 27, 2019 #

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- thanks, and i think i was inspired by you with my decoration! 🙂
  
  Comment by steph (whisk/spoon)— February 27, 2019 #
  
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I am also impressed you were able to pipe anything! Love the sprinkles 🙂

Comment by isthisakeeper— February 27, 2019 #

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These were a challenging cookie to make but oh so worth it. My husband is still raving about them.

Comment by Diane Zwang— March 1, 2019 #

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