Saturday, February 9, 2013

cookie o' the month...































Sometimes, it's best to not say much.

This month's cookie has left me speechless.


I'll let the picture and Baker Beth's recipe tell the story.


Brilliant.


Happy Weekend, Kids!

-angelo

This month's cookie is "Angelo" in many ways. The idea started with this post, from 2009. (And he's now even more in need of a "BIG chunk of time off.") My brain started thinking of Tuscan treats but it was firing in too many directions. Almonds? I've already made almond biscotti for him. Olive oil? Hello, essence of Greece. Wine? He dips his cookies into wine. I may as well put wine into a cookie. Rosemary? Well, that's not specific to him so much as it's evocative of Tuscany. But one of the inspiration recipes calls these "wine doughnut cookies," which is about as "Angelo" as a recipe can get.


As I mulled, I eventually mulled my way around to putting everything into one cookie.

There are recipes for wine and olive oil cookies. And there are recipes for almond biscotti. This is a bit of a hybrid with a twist. Chopped toasted almonds add a little extra flavor and texture. And rosemary pairs wonderfully with olive oil but none of the flavors are so pronounced that you can't enjoy these any time of day or without feeling like you need to break out a red checkered tablecloth and cram a candle into an empty bottle of Chianti. Or watch "Moonstruck." Though I'm always up for watching "Moonstruck."

As the original version of these are traditionally paired with dessert wine, they're not very sweet, so you can consume them with whatever you please.

Angelo, my friend, I hope that these will tide you over until you can make it to Tuscany. In the meantime, perhaps you can put on "La Boheme" and sit in your back yard and pretend.

Enjoy, kids.
— Beth

Tuscan Cookies (Created from this recipe and this recipe and my own ideas.)

1/2 cup white wine*
1/2 cup extra-virgin olive oil**
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
2 1/2 to 3 cups flour
1 teaspoon finely chopped fresh rosemary leaves
1/3 cup finely chopped toasted almonds Turbinado sugar

Preheat oven to 350°F. Mix together the wine, olive oil, granulated sugar, baking powder, and one cup of the flour. Mix in additional flour until the dough comes together into a consistency not unlike Play-Doh. Stir in the rosemary and almonds until evenly distributed. Pinch off a bit of dough, about the size of a walnut, and roll between your palms into a thin cylinder. Form into a circle, overlapping the ends slightly and pinching to seal. Reshape into a circle as necessary.

Press the top of the cookie into a dish of turbinado sugar then place the cookie, sugar side up, on a parchment-lined baking sheet. Space about an inch apart. Bake the cookies about 20 minutes or until pleasantly golden. Remove to racks to cool completely. Store in an airtight container.

Yield: About 28 cookies

* One of the recipes I used as a starting point states that you can use any kind of wine. I drink red, so, for my first attempt at this recipe, I used red. Specifically, I used Carmenere because I like its herbaceous quality, which I reinforced with the rosemary. And you can do the same ... if you think you might like cookies that turn out to be an oddly purple hue. For the second go-'round, I used Pinot Grigio.

** The same starting-point recipe also states that you can use any kind of vegetable oil, but really, why would you want to use a tasteless oil when you can use extra-virgin olive oil which is so lovely and fruity? We're going for Tuscan, not Wesson.

One year ago: Browned-Butter Scotch-Glazed Madeleines

Two years ago: Componentized Chocolate Chips


4 comments:

dstoutholcomb said...

Yum! I had a cannoli from Vaccaro's tonight--didn't know about the Italian theme then. Love Moonstruck, too. Saw Cher in the 80's, too.

A--Sarah Blakely did start a Spanx line for men recently. Can't remember the line's name.

dstoutholcomb said...

Oops, Sara doesn't have an "h"in her name...the line is just SPANX for Men, but I don't think you need it.

Janelle said...

omg, these look incredible! I may have to whip up a batch tomorrow and curl up by the fireplace with a glass of vino & Moonstruck!!

And yes, I've heard that Spanx is for guys now too, but why does that seem so creepy??? ;)

angelo said...

Denise, Janelle--Get To Baking! Ha. And Spanx for guys seems creepy because it is. IT. JUST. IS. Carry On...

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