montjoye: (Default)
( Apr. 5th, 2017 10:57 am)

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Macaroons (based on verbal instructions from Mistress Elspeth):
3 egg whites
300g almond meal
300g sugar
mix, roll to balls on baking paper, bake ~25min at 150C or until lightly browned.

They seemed pale to me, then I realised that the last two years I have included some roast hazelnut meal. That would explain the colour difference! The hazelnut version is more effort though because I make my own meal, and I'm recovering from lurgy so that was deemed too hard this year.


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The biscotti recipe I used is the same as last year, but not GF this time. Based on a "traditional" italian one, and not far distant from the medjeeval one, but less fatty, no cream or butter and with the sugar in the mix rather than used as a dredge.www.cooks.com/recipe/o23qs8us/italian-biscotti.html. This year the mix wouldn't come together without extra liquid, hence the alcohol and water/juice additions.

My changes:
Made up in two halves, no vanilla

One half add:
1/2t aniseed, crushed and mixed with the dry ingredients
1/2 cup unblanched almonds, coarsely chopped and toasted in the oven
1t vodka
water to bring together

Other half :
finely grated rind of half an orange
1/2t ground coriander
1/t grand marnier
juice 1/2 orange to bring together
(I wanted some alternate flavour for those who don't like aniseed and R had already planned a sweet with rose water. R tells me she has evidence for coriander being used in biskit in our time frame)

Of course, now I'm worried there isn't enough. Sensibly, I think there is. It's the hind brain that wants more on hand. The macaroons are 2 and a half each for a dessert, hopefully to go with fluffy lemon cheese. The biscotti are meant for a lunch. There is one of each flavour per person plus a bunch spare. I could make a batch of different macaroons for spare if I have time?


The anise ones could use more anise. They tasted lovely but no noticeable anise flavour. Quanities were fine.SaveSaveSaveSave
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These biscotti are a new experiment.  I wanted something both more authentic and gluten free to do with the egg yolks leftover from the macaroons below. I've made an HA recipe for "bisket" a few times before, which is nice, but is too brittle to transport successfully. www.godecookery.com/engrec/engrec47.html

(Ooo, or there is this one that I just found  www.elizabethan-era.org.uk/bisket-cakes.htm)

The biscotti recipe I used is a "traditional" italian one*, and not far distant from the medjeeval one, but less fatty, no cream or butter and with the sugar in the mix rather than used as a dredge.  www.cooks.com/recipe/o23qs8us/italian-biscotti.html

My changes:
used GF flour
leave out the vanilla
used 4 yolks and 3 whole eggs
divide the mix in two (actually I made it up as two separate mixes)

One half add:
1/2t aniseed, crushed and mixed with the dry ingredients
1/2 cup unblanched almonds, coarsely chopped and toasted in the oven

Other half :
half this sugar was light muscavado.
finely grated rind of one orange mixed into the egg
~80g pistachios
(I don't have any historical basis for the orange and pistachio. I wanted some alternate flavour for those who don't like aniseed and R had already planned a sweet with rose water)

I think I left them in the oven a bit too long in the drying stage. They are still tasty though, just a bit more toasty than is perhaps ideal.


Gotta say, GF flour sure is different than wheat flour to work with! First time I've used it.


The macaroons below are the same as I did last year montjoye.dreamwidth.org/422789.html.

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montjoye: (Default)
( Jun. 3rd, 2015 04:01 pm)
I've been thinking of making Anzac biscuits since before Anzac day. I had no sweet biscuits left in the house, so today I finally made some. The catch is that I thoroughly dislike desecrated coconut. So here below is today's attempt. I've combined two recipes and replaced the coconut with nuts.

Mix in a large bowl:
1 extrovert cup of rolled oats
1 shy cup of sugar
1 cup plain flour
1/2 cup almond meal
1/2 cup chopped walnuts

Heat together until simmering:
125g butter
2T golden syrup
2T water
Then add 1t bicarb, stir, let it foam up, then mix into the dry ingredients

Form to balls, on trays, 180deg, ~15min. Cool on trays until they hold shape, loosen, finish cooling on racks.

They are pretty jolly good. I think I might use mixed chopped nuts next time. The walnuts are yummy but there would be better crunch from things like almonds.
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