A pound of Kerrygold and 10 oz of good-quality chocolate. Pretty painful!
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While catching up on EYB news I happened to notice Book Larder in Seattle is hosting a free zoom interview with Aleksandra Crapanzano about her new book Chocolat on Thursday Oct. 16 at 12:00.
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I was just “looking” at that on Amazon…tempting!
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The zoom is free. All you have to do is sign up. And of course, trying to convince yourself you don’t absolutely have to have the book right now.
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Really? Most unusual! I definitely do not concur!
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Italian water cake, in the interest of science, I baked two small cakelets to test out their properties, @Saregama . These are fine textured and soft crumbed, very much dependent on what flavoring you use. I used a drop of Fiori di Sicilia and sprinkled some crunchies on top. These would benefit by a sauce of some kind on the side, be it chocolate, caramel or fruit. As they were very small, 50g flour for the two, they baked rapidly. These were baked in a 325* convection bake mode rather than the suggested 350*. No browning on top because of the short bake, although I think a cake would likely get some light browning. I think I considered this cake when the egg shortage existed, so if you need an eggless cake, this might be worth considering.
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So darn cute!
Thanks for the test run — these might work well for my soaking purpose, will try one out before the final.
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Could you turn them into sandwich cookies? The glue would help hold them together.
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Over the weekend I made a batch of sourdough discard crackers with dried rosemary and coarse sea salt and sourdough discard banana bread–both from The Perfect Loaf. Again the banana bread was a hit at work.
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So this is the final final recipe for these, no more tinkering … texture is perfect, great taste with ground pistachios and ground cardamom. Today I gave some to a friend I see now and then, he’d tasted the previous recipe with the fragile cookies. He liked the flavor but complained that they should either be round or square, not in between! I said that I’m an amateur, doing the best I can. I’m glad I’m not married to him … one day I might SNAP and I know I wouldn’t take well to prison life.
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Pitas because they’re being devoured, at the moment. 100g of freshly ground Red Fife wheat subbed in for some of the white. It’s a very nice tasting grain.
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What is the final final recipe for these?? Very hard to discern from your posts but I am sure I am not the only one very interested! Sounds fabulous!!!
I started off with the recipe from the cookbook A Whisper of Cardamom … Pistachio Cardamom Shortbread Biscuits. I can’t find an online recipe but here is the ingredient list:
(This is for a double recipe and I upped the cardamom here by 50%)
120 g shelled, toasted pistachios
2 sticks unsalted butter
½ cup castor sugar
12 Green Cardamom pods, seeds ground
110 g Rice Flour
230 g All-purpose Flour
Good pinch of Fine Sea Salt
Laurie Ellen’s Cardamom Shortbread Good Things, Samin Nosrat
2 ¾ (370 g) all-purpose flour (weigh the flour)
½ teaspoon baking powder
16 Tablespoons unsalted butter, room temp (2 Sticks)
1 ½ cups powdered sugar
1 Tablespoon + ½ teaspoon freshly ground cardamom DIVIDED
Note: I needed 60 cardamom pods to get this amount)
1 ½ teaspoons kosher salt
1 large egg, lightly whisked
1 ½ teaspoons vanilla
¼ cup granulated sugar
120 g raw pistachios (3/4 cup) toast on paper plate in microwave 3 times,
44 seconds each time. Cool before grinding in mini chopper, some larger
bits for texture.
Samin Nosrat’s recipe is much better because the cookie isn’t fragile. I added ground pistachios … it was a cardamom shortbread that required 60 pods; previous recipe required 8 but I added 12. It takes a while to remove the seeds from those pods and grind them in an electric coffee grinder. Nosrat’s recipe says they stay crisp in a tin so that’s what I’ve been using. The smell is intoxicating. I mix the dough one day, roll into plastic wrap, refrigerate, then slice and bake the next day. I haven’t yet tried to do from frozen.
(I got this cookbook as an ebook from my library … I had to wait a little while.)
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Cookie photos are above and also in the September thread.
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@Aubergine Indian stores sell bags of just the cardamom seeds.
I know, I have some. Maybe I’m a fanatic but I was thinking removing them from the pods they’d be better, fresher.
I’ve been working my way through a bag I bought and split with my mother several years ago (well-sealed, with a little taken out at a time for use) and it’s still as potent. But it’s your call if you enjoy peeling the pods.
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Thank you for taking the time to type all of that!! Just to be clear, it’s the second recipe that you have settled on?
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Yes, from Samin Nosrat’s new cookbook, Good Things.
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