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.
Happy Weekend, Kids!
This month's cookie is "Angelo" in many ways. The idea started with
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.
Tuscan Cookies (Created from
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
** 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.
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