the stylish duo of The Bird and the Bee
Saturday, February 28, 2009
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Tuesday, February 24, 2009
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Sunday, February 22, 2009
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Thursday, February 19, 2009
Friday, February 13, 2009
Thursday, February 12, 2009
Cornmeal Biscotti
Cornmeal Biscotti1.5 cups flour
1.5 stone ground yellow cornmeal
.5 cup sugar
.25 tsp salt
1 tsp bkg powder
10 tbs or 1.25 sticks unsalted butter
1 cup currants (rinsed under hot water cooled on paper towel)
2 large eggs
1 tsp vanilla
finely grated lemon zest medium
cookie sheet parchment covered
1. In bowl combine flour corn meal sugar salt and bkg pwdr. Stir well.
2. Cut butter into 6-8 pieces and add to bowl.
3. Rub butter into dry ingredients.
Make sure no dry ingredients escape the butter. Rub until no large pieces left.
mixture should be cool and powdery. Stir in the currants.
3. Another bowl whisk eggs, vanilla and lemon zest. Then with spatula, stir eggs into the cornmeal mix. Continue stirring until mixture forms a soft dough.
4. Lightly floured surface press dough together. It will be sticky. Flour your hands and surface lightly but don'y add any more flour to dough.
Divide in half. Roll each into a log the length of your pan. Place each on pan and flaten slightly. Use dry brush to remove excess flour. Bake for 30 minutes until firm. Cool logs on pan.
5. Using sharp serrated knife slice logs diagonally every 1/2 inch. Return to pan and bake 15-20 minutes longer or until dry and crisp. Store between sheets of parchment with tight cover.
from Nick Malgieri's Cookies Unlimited book
Tuesday, February 10, 2009
Monday, February 9, 2009
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