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
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almond stripes

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!

Tuesdays with Dorie BCM: Viennese Sablés

April 24, 2018 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 10 Comments
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viennese sablés

It’s BCM week, but here I am with another cookie for you. This time I come with Viennese Sablés, which Dorie describes well as being a lot like the butter cookies in the blue tin. Traditionally, these are piped into a “W” shape. I happily went along with that since my last name begins with “W,” but thew in a couple of other random squiggles for good measure. Because even a good vanilla butter cookie can use a little chocolate, I packed a few of these up and brought them to work to dip into the bowl of dark chocolate that I temper everyday. These are perfect for tea or coffee time.

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

Tuesdays with Dorie: Parmesan and Thyme Sablés

December 8, 2009 at 1:11 am | Posted in BCM, groups, other savory, savory things, tuesdays with dorie | 46 Comments

parmesan and thyme sablés

I was thrilled to see that Bungalow Barbara chose a recipe for TWD that can swing sweet or savory– Sablés.  Between all the junk I munch on at the bakery, and all the desserts I make at home, these days I need a salt fix more often than a sugar fix.  I went with a parmesan cheese sablé, and since I had heaps of fresh herbs left from Thanksgiving, I threw some thyme in there, too.  Cheesy, buttery and salty…with that perfect crumbly texture– exactly what I wanted with a glass of white wine.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here), or read Bungalow Barbara.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Linzer Sablés

December 2, 2008 at 12:34 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 47 Comments

linzer sablés

Seems the next few weeks of TWD will be dedicated to cookies.  Very holiday-appropriate, no?  Despite my best intentions, I never make a multitude of Christmas cookies…when the time comes, this little elf just doesn’t really feel up to the task, so I guess this will give me a bit of a shove.  First up, we have Linzer Sablés, chosen for us by noskos of Living the Life.  If you’ve ever had a linzer cookie or torte, you will know that they usually have a pastry made with cinnamon and ground nuts, and some type of jammy filling (often raspberry).  I love this combo…I even made linzer cupcakes once.

I think linzer dough is most tasty and flavorful when made with hazelnuts.  Alas, I still do not have my food processor, and pre-ground hazelnut meal is hard to find here.  Almond meal’s pretty easy to source (I got a nice speckled one, made with skin-on almonds, from TJ’s), so I went with that this go-round.

I made half a batch of dough, but guess I forgot what I was doing when it came time to add the cinnamon.  Luckily I caught myself before the full 1 1/2 teaspoons went in, but my dough was dark with the extra spice.  It actually had great flavor!  I used mixed berry preserves from Sarabeth’s as my filling.  I was careful to roll my dough to a thickness 1/4-inch, as Dorie states.  After sandwiching the cookies, I wished I’d rolled them thinner.  Too much cookie and not enough jam.  Next time, I’ll go about 1/8-inch instead.

For the recipe, look in Baking: From My Home to Yours by Dorie Greenspan.  You can also find it on Living the Life.  Check out the TWD Blogroll to find plenty of other baking tips for these cookies!

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