In order to change things a little and not to fall into a routine, I made some "Cantuccini" for Christmas. I had eaten them a few times before, but had never baked such cookies for the end of year celebrations. Since I love those biscotti an awful lot, it was a good occasion for me to get active in the kitchen in order to make a few for me as well as for my gift baket...
"Cantuccini" ("Cantucci" or "Biscotti Di Prato") are traditional Italian almond biscotti from Firenze, the capital city of Tuscany. They are twice-baked cookies which are meant to keep long, therefore they are of a harder nature.
At the origin, they were flavored with aniseeds, but now, many variants are to be found (with chocolate, candied orange or lemon, raisins/currants, dried cranberries, nuts of all kinds, different types of flour, etc...), whether sweet or savory. It is a very popular bakery item all over Italy and is also widely spread in Europe or in the US where many different recipes can be found.
Those "Cantuccini" were are real success both for the baker (me) and the gourmet eaters that were the happy recipient of my parcel! They were crunchy to the perfection, not overly sweet, beautifully nutty and had a delicious amaretto flavor (although the extract used doesnt originate from the same almond). Because of their hard texture, "Cantuccini" are ideal for biscuit dunkers, because they can be dipped in coffee, milk, alcohol or any other beverage in order to soften them. Those wonderful cookies will delight all foodies in search of a delicate treat to end the afternoon or dinner in beauty...
This recipe comes from a dainty little book that I'm proud of possessing and that I recommend to anyone interested in cookies, brownies, bars, scones and more: "Afternoon Delights" by James McNair & Andrew Moore.
Makes about 1 dozen large biscotti.
Ingredients:
2 Cups Plain white flour
1 Cup Castor sugar
2 Tsp Baking powder
1/4 Tsp Salt
3 Eggs (~50g), lightly beaten
1 Tsp Almond extract
1 Cup Almonds, lightly toasted and coarsely chopped
Method:
1. Preheat the oven to 150° C (300° F).
2 Line a baking tray with kitchen parchment.
3. In a bowl, combine the flour, sugar, baking powder and salt. Whisk to mix well.4. Mix together the beaten eggs with the almond extract.5. Add the egg mixture to the dry ingredients in the bowl and mix well with a spoon.
6. Stir in the toasted nuts.
7. Transfer the dough to a lightly floured work surface. Dust your hands with flour and gently knead it until it comes together, about 1 minute.8. Transfer the dough to the lined baking tray and shape (with floured hands) into an even, flat rectangle about 15x23 centimeters (6 by 9 inches).
9. Transfer the baking tray to the oven (middle rack) and bake until the dough is lightly golden and feels firm when lightly touched in the center with your fingertip, about 50 minutes.
10. Remove the baking tray to a wire rack to cool for about 15 minutes.
11. Peel the dough rectangle from the parchment and transfer it to a cutting board.
12. Return the parchment to the baking tray and set aside.
13. Using a serrated knife, slice the rectangle into slices 2 centimeters wide (3/4 inches).
14. Lay the slices (with one of their cut side down), about 2.5 centimeters (1 inch) apart on the lined baking tray.
15. Return the baking tray to the oven and bake until the exposed cut sides of the slices are golden, about 20 minutes.
16. Then, turn the biscotti over, return the baking tray to the oven, and continue baking until the other exposed sides of the biscotti are golden, about 20 minutes.
17. Remove the baking tray to a wire rack to cool for a few minutes.
18. When the biscotti are cool enough to handle, transfer them directly to the rack to cool completely.Remarks:Instead of almonds, you can use hazelnuts, pistachios, pine nuts or any other nuts as long as you toast them first and replace the almond extract by 2 teaspoons pure vanilla extract.
To toast the nuts: place them on a baking tray and transfer to an oven that has been preheated to 190° C (350° F) and toast the nuts, stirring occasionally, until lightly browned and fragrant, about 10 minutes.
Once you've added the egg mixture to the dry ingredients and started mixing, the dough will be crumbly.
The kneaded dough should be sticky.As the dough bakes, it will spread into a large, rounded rectangle.
The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.
Serving suggestions:
Eat accompanied by Vin Santo, a tight expresso, ristretto or coffee.
(Florence -Pic by Spiros Vagelakis www.trekearth.com)
After a week without host nor clear informations, our long-awaited WCB event is back!!!
For the very first time, the kind Sher and the beautiful Upsie of "What Did You Eat?" from USA are hosting the round-up... If you wish to participate the rules are easy: leave them a comment with your permalinks or send them an email with all the informations needed.
Sometimes, Fridolin can be a real pain in the backside when HIS space is occupied by Maruschka. His Heirness "King Gümpel" is then all stressed and gets in his typical "unemployed" modus (not knowing what to do of himself and searching for something).
If she is on his tree top or bedside, he doesn't can't lie down and then paces back and forth in the apartment looking like a clueless and lost goof!
Fridolin can't install himself anywhere else; it has to be on his usual spot or nowhere.
Generally, during this uncalm lapse of time he will do all kinds of stupidities like opening the cupboards, going under the bed/settee or putting his nose where he should not (that cats!), grrrrr!
But, at the end he always chases her away and there's a lot of hissing...
At the moment, the weather here isn't like it should be in January. It is very warm (15° C), "foehny" and rainy/sunny (like light rainstorms)! When you look outside, you feel more as if it would be October or the beginning of spring. The smell in the air is metallic/electric, pungent and reminds me of the warmer days when nature is awakening and the soil liberates a deep perfume... It's crazy! I have to pinch myself in order not to daydream about the sweet song of birds, the buds starting to open and nature going wild! No, it is still winter and that's the problem.I have read that the last time it was so warm was in 1920 and, then, the temperatures were even more incredible (17.6° C)!
As I'm still hoping to see Mr. Winter come back to finish his work, I thought that a few pictures showing the foggy side of Veyrier would please you and put you back into a winter mood.
Here, as we are very close to the Arve river and the Salève mountain, the (low) fog can be quite thick and build up in only a few seconds. I call it "mushy peas"...
Looking towards the village. Normally, on the right, you should see the church...
On a less foggy day. The church is more visible...
The sun above gives the fog an eerie color...
The sun is rising.At the foot of the Salève, you can see the filaments of fog being stretched by a strong current of air (like in a corridor). That's generally where everything starts...
A few months ago, I bought a bottle of "Kewra Water" (Pandanus flower water) from my favorite Indian store...
You can't compare it to "Pandanus Essence/Extract" (made with the leaves of the pandanus plant) as it has a very distinct flavor and tenacious smell that somehow reminds me of incense and rosewater, whereas the delicate flavor of "Pandanus Essence" is close to the one of vanilla, with a subtle herby green touch and a Thai jasmine rice aroma.
I know that it can be used to make sweets (Barfi, etc...) and can also be used in the preparation of savory dishes (Basmati rice, meat, etc...).
I have only experimented with this scented water when making muffins (which turned out fine), but would like to know more about it's use...
I would be very grateful if you could give me recipes, links or tips, because I'm a little out of ideas considering the fact that "Kewra Water" is a very special flavoring.
Thanks a lot!
(Kewra Water -Pic by www.spicesofindia.co.uk)
For my Christmas goodie gift basket, I wanted to make some cookies that were not going to be the usual ones you find everywhere. So, I settled upon making non-traditional cookies that still had a festive taste, but which were radically different from the ones we are all used to see, bake or buy during this period of the year...
After a long research, I stumbled upon this 1964 South African King David Schools "Lemon Honey Cookies" recipe which I found on Chanit's wonderful blog "My Mom's Recipes And More" from Israel (I really recommend you to visit her blog as you'll not be deceived by what you'll find). I must say that whenever I visit her site, I always find many great baking recipes that I print and keep like treasures in my immense cookery files!
Those "Lemon Honey Cookies" are pleasantly smooth, light and ever so slightly crunchy/snappy on the outside, a bit like little hybrid cakes. The honey gives them a warm, aromatic and hearty and deliciously rich taste dimension/deepness. As I love lemon flavored food, those cookies are perfect and to my taste; a real sensation!...
Makes about 45 cookies.Ingredients:125g Unsalted butter1/2 Cup Castor sugar1 Egg (~50g)1/3 Cup Light runny honey2 Cups Plain white flour1/2 Tsp Salt1 Tsp Baking powderThe rind of 1 lemon
Method:1. Preheat the oven to 190° C (375° F).2. Cream the butter and sugar together.3. Add the egg, runny honey and lemon rind.4. Sift all dry ingredients.5. Add to the butter mixture and blend well.6. Drop by teaspoonful on to a baking tray (cookie sheet) lined with parchment paper.7. Bake in the hot oven for 10 minutes.8. Cool on a wire rack.Remarks:Instead of using lemon rind, you can replace it by orange rind.Don't forget to use untreated lemons or oranges. Otherwise, wash/brush their skins thoroughly under water.
Serving suggestions:Those cookies are ideal as gifts (Christmas, birthdays, etc...) and delicious at any time of the day to accompany your coffee or tea...
(Lemon Zest -Pic by http://imagesource.art.com)
(Honey -Pic by www.bbc.co.uk)
A few weeks ago, I asked you to tell me what the following Swiss speciality was (see link).
Nobody had really found out what it was, although certain bloggers were quite close to coming up with the right answer. Vanessa of "Confiture Maison" spoke about "Zopf/Zupf Bread", Paula of "The Cookbook Junkie" thought that it looked like a "Poppyseed Roll". For a very obvious reason, Burekaboy of "Is That My Buréka?" knew what it was, but didn't want to spoil the game and decided to keep his mouth shut!!!
So what was this mysterious food item?!?....
It was a "BÜNDNER BIRNBROT"!!!
It is a peasants' pear and nut bread from Grisons which is in many ways similar to the Alsatian "Beerawecka". It is made with dried pears, dates and figs, almonds, hazelnuts, walnuts, sultanas, raisins, candied orange and lemon, "Birnbrot" spices and "Zopf Bread" dough, Kirsch, and many more ingredients...
This special Christmas (it is also eaten throughout the whole year) bread is delicious when cut in slices and eaten with butter. "Birnbrot" is very nourishing and healthy. Due to it's sturdy nature, it can be kept for quite a long time.
~The inside of a "Birnbrot". ~
Although I don't know who should be hosting this week's WCB round-up, I nonetheless decided to write a cat oriented-post, because I can't withhold the following picture any longer!...Does anyone know who is hosting the event? Is there a volunteer yet?
Lately, I haven't been able to show you any picture of my kitties sharing the same bed or cuddling together for the simple reason that, during the winter, Fridolin and Maruschka's habits change.
Now that the heating is on, Fridolin prefers to lie on the cat tree which is next to the radiator and insert all four feet in it's slits.
Maruschka doesn't really seem to like to be too close to any form of heating, so she stays in the basket or on the bed...
But, during the evening, they both cuddle up together on the bed and sleep like two lazy babies.
As a matter of fact, this picture was taken on late weekend evening (or should I say early morning?!) just before they were to be transported out of the bedroom into their night quarters.
I love their face on this picture. Maruschka looks stressed with her big saucer eyes and Fridolin is "zenly" equal to himself, as usual...
************
!!!NEW WCB SCHEDULE!!!
If you want to volunteer and host our weekly WCB event, then leave a message on the blog "Cat Blogosphere".
"Fudge" brings me back to childhood and England, because I remember that it was always a type of confection that I loved to eat when on holidays in this beautiful country. It is also very much linked to the yummy world of Thorntons, the famous chocolate manufacturer (see info). I can still remember that awesome sweet smell which perfumed the whole town of Belper, Derbyshire. It was so surreal...
According to popular lore, "Fudge" is supposed to have originated from the United States more than 100 years ago, although it's origin is still disputed. It is also well spread in England as you can find it everywhere. It could be compared to "Toffee" as they both hold similarities when it comes to their creaminess, softness and sweetness. The main difference resides in the fact that, unlike "Toffee" which has a glossy surface and is caramely and chewy (it can be hard, though), "Fudge" has a slightly, granular, gritty and grainy texture with a mat surface. It can be elaborated with many different ingredients (nuts of all kinds, raisins, cherries, etc...) and different flavors (vanilla, chocolate, maple, lemon, mint, etc...), but the basis always stays the same: cream or milk/condensed milk, sugar and butter.
This "Chocolate Walnut Fudge" recipe (source: www.thatsmyhome.com) that I am presenting is made in the old-fashioned way and is kind of traditional. It is simple to make, but has a great gustatory effect on those who have a bite of it! The walnuts add a "Brownie" taste to this chocolate "Fudge" and offer a punchy alternative to this candy. A delicious and dreamy journey back to our innocent and cherished childhood...
Ingredients:2 Cups Castor sugar1 Cup Heavy cream1/2 Cup Unsalted butter60g Unsweetened chocolate, chopped1 Tbs Light corn syrup1 Tsp Vanilla extract1/2 Cup walnuts, toasted and chopped
Method:1. Line the bottom of a 22 x 12 centimeter (9 x 5-inch) loaf pan with baking paper and grease the sides of the tin.2. Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan over medium heat until butter and chocolate melt and sugar dissolves.2. Increase heat and bring to a boil. 4. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 112° C to 115° C (234° F to 240 ° F , soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.5. Remove from heat and, without stirring, add vanilla extract.6. Cool until 43° C (110° F) or pan is lukewarm and skin forms on mixture.7. Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.8. Stir in nuts. 9. Spread evenly in lined pan.10. Chill 6 hours or until firm.11. Invert pan, peel off foil, invert fudge and cut in 2.5 cm (1-inch) squares.
Remarks:Instead of using corn syrup, I used either light runny honey or molasses spread ("Mélasse à Tartiner" only found in Switzerland).Serving suggestions:
Eat "Fudge" like any chocolate, either alone or with a cup of tea, a cup of coffee or a glass of dessert wine/liquor (Muscat, Samos sweet wine, Porto, etc...).
(Fudge -Pic by www.chocolatesandcandies.net)
One of my neighbors is a woman of 78 with whom I have become quite friendly within the last three years. We like to speak about nothing and everything around a cup of coffee. With her there is no generational clash although we have nearly half a century age difference. She is a very generous woman. Sometimes, as her health problems are a bit limiting her, I offer my help if she's in trouble or can't do something. She is always grateful for what I do for her and always gives something in exchange, even when I refuse her offerings, but never succeeds to make her change her mind! A sweet person...I have met her daughter a few times and I think that she is happy to know that there is a kind soul around who can "keep an eye" on her and come in helpful if something goes wrong (even though she takes good care of her mother).So, to my surprise, Friday the 23rd of December, a delivery man rang my doorbell and brought me a special case...
Firstly, I wondered what he had in his hands and if it was a joke as I knew that nobody I know would do such a crazy thing. After I questioned him on the origin of this mysterious gift, I understood that it came from my neighbor's daughter. Wow!!!It seems that she appreciates the things I do for her mother and wanted to thank me for my presence at her side.That's a beautiful and touching Christmas present!!!
Here's what this case contained:- 500g Scottish smoked salmon
- Salmon eggs from USA
- Lump eggs from Danemark
- A bottle of French white wine: Domaine des Buissones "Sancerre" 2005
Sometimes life offers it's fair share of positive and totally unexpected surprises...
"Cantuccini" ("Cantucci" or "Biscotti Di Prato") are traditional Italian almond biscotti from Firenze, the capital city of Tuscany. They are twice-baked cookies which are meant to keep long, therefore they are of a harder nature.
Makes about 1 dozen large biscotti.
10. Remove the baking tray to a wire rack to cool for about 15 minutes. 
Serving suggestions:
