Looks great – would you recommend? Would it still be good without the frosting?
Pears would throw off more moisture, I’d worry about that in terms of just swapping them in to this recipe.
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I’ve made this with pears that I lightly sugared and partially cooked in a skillet, drain off juices and dry.
This is delicious with apple/prunes from Paula Wolfert’s “Cooking of South-West France”.
Her phyllo dough has a little more dough on the bottom due to the way it’s folded. Butter sheet, fold in half lengthwise, butter both sides. You could also add a fine layer of cookie/breadcrumbs if you are concerned.
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Yes, I’d happily make it again, and it would be good as a snacking cake without frosting.
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This might be the most grandiose Baba-Savarin I have ever made! I usually make either a Julia Childs version or Jacque Torres, this is from “Gateau”.
It already smells divine prior to being anointed with its rum bath and subsequent apricot glaze, Chantilly cream and fruit will also be served with it.
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Oh, my!
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Gorgeous!!
Some years are like that..
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Yum! One of my favorites. I’ve made it only once, from a Pierre Hermé recipe. He says that after he makes it, he leaves it on the counter for a day or two, so that it dries up, and then soaks up lots of syrup.
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These are almost the NYT bacon fat cookies I make every year.. the bacon fat being subbed as the shortening. My recipe has a big chill before scooping, rolling in sugar and baking. The step of cooking enough bacon to get 3/4 of a cup of bacon fat is a popular event with my dogs and me!
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Yes, it’s best to dry it out so it can absorb the rum syrup. As the cake is so large, I expect I’ll be making a lot of syrup!
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Please show us the end result!!
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Will do! Thanks for asking 
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@rstuart is a genius for this toffee pretzel bark with sea salt - according to my notes I’ve been making this recipe since 2017 which simultaneously feels like five minutes ago and a decade or more ago! I love it so much that I laminated it! @shrinkrap here you go!
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A test bake of Union Square Cafe’s chocolate biscotti (gift link).
I’ve made this recipe once before, but at the time made so many modifications to it, I’m not surprised I wasn’t happy with the outcome. I’ve always wanted to revisit, sticking closer to the recipe and method. Making a half-batch this morning, I still made a few minor changes:
- I added 1/3 c. chopped toasted hazelnuts.
- I used ½ t. espresso powder, instead of ½ t. brewed espresso
- I used chopped chocolate (TJ’s Pound Plus) instead of mini chocolate chips.
- I did not let the cookie cool completely before cutting and re-baking.
Mine baked for 35 minutes at 350 degrees (first bake), doubling the sheet pan at the 25-minute mark (for reference, my oven runs slow). For the second bake, I gave it 20 minutes at 325 degrees.
This is an American style biscotti, as opposed to Italian style, resulting in a crunchy (but not rock-hard) cookie. The recipe gives a yield of 60-80 cookies baked on a single sheet pan. Fogettaboudit! My half-batch spread out to cover most of the half-sheet pan, and yielded 20 very long cookies. Next time, if still making a half-batch, I’ll divide the dough in two and shoot for 40 smaller cookies. If baking a full batch in a home oven, you’ll need two sheet pans.
These are pretty good, and a contender for taking to the annual Christmas party. Tomorrow I’ll try an Italian version from David Lebovitz, and decide which I like better.
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I’m on the train heading home after my holiday festivities, and popped over to look at the lebovitz recipe you just posted because I haven’t made any biscotti at all this year. I think I have everything the recipe calls for! You hadn’t made this one before, is that correct?
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That’s correct - I haven’t made it. If you do, please post your thoughts! I’ll do likewise.
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My packaging is never my strong point, but I did want to show a box that I did for a friend that has all 10 cookies and barks.. I package everything individually.
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NYT white chocolate raspberry cookies
I accidentally put in too much of the freeze dried raspberries but they came out fine - maybe a bit too much of the fruit flavor and texture may have suffered a tad (hard to tell unless I remake), but a unique cookie with a pretty look. Used the fancy Callebaut white chocolate I had on hand from another recipe. I’d make them again..
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