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This may be the one. A tentative OMGsquee for the latest test of the chocolate-filled shortbread pillows--now tentatively named Pandoras. (My mom came up with that. I like it.)
The secret ingredient: Italian hazelnut paste.
Holy moley that stuff is good. It's hazelnuts, ground between steel rollers to the smooth, liquid consistency of heavy cream. The flavor is dark and deep. I mixed a tablespoon of it with two tablespoons of melted Belgian milk chocolate, and used the result (kind of an uber-Nutella) to fill my test cookie.
I got the dough just right this time by adding an extra handful of rice flour, and rolling it a tiny bit thicker than last time. The result was crisp and golden, and sturdy without being tough. The filling didn't shrink or seep out or burn during baking, and it had enough body not to moosh out messily when I cut into the finished cookie.
Yes, cookie. I just made one. I ate it or I'd post a picture. It was delicious.
The secret ingredient: Italian hazelnut paste.
Holy moley that stuff is good. It's hazelnuts, ground between steel rollers to the smooth, liquid consistency of heavy cream. The flavor is dark and deep. I mixed a tablespoon of it with two tablespoons of melted Belgian milk chocolate, and used the result (kind of an uber-Nutella) to fill my test cookie.
I got the dough just right this time by adding an extra handful of rice flour, and rolling it a tiny bit thicker than last time. The result was crisp and golden, and sturdy without being tough. The filling didn't shrink or seep out or burn during baking, and it had enough body not to moosh out messily when I cut into the finished cookie.
Yes, cookie. I just made one. I ate it or I'd post a picture. It was delicious.
(no subject)
17/5/09 04:13 (UTC)(no subject)
17/5/09 04:14 (UTC)(no subject)
17/5/09 04:14 (UTC)(no subject)
17/5/09 04:16 (UTC)What do you think: cookies and wine? Cookies and scotch? (Bit wintry for the time of year, maybe...) The classic, cookies and coffee? I'm vacillating.
(no subject)
17/5/09 04:18 (UTC)(no subject)
17/5/09 04:19 (UTC)(no subject)
17/5/09 04:30 (UTC)(no subject)
17/5/09 07:12 (UTC)Anyway, it must be good if you ate it before you could photo it. Sigh, just have to make another batch.
(no subject)
17/5/09 15:43 (UTC)It took living in Europe for me to figure out that they were just gianduia--secret ingredient, hazelnut paste--and not very good gianduia at that. But I still love the flavor combination of chocolate and hazelnuts.
(no subject)
17/5/09 17:01 (UTC)(no subject)
17/5/09 18:35 (UTC)Hm. Iced herbal tea of some kind? Any thoughts?
(no subject)
17/5/09 18:59 (UTC)(no subject)
17/5/09 19:13 (UTC)I'm sure we'll have a lovely time! I just got a look at my back yard and it's so far beyond pitiful that we'll probably have to sit indoors or on the front porch.
Guests=motivation, huh?
(no subject)
18/5/09 21:02 (UTC)(no subject)
18/5/09 23:34 (UTC)