montjoye

Macaroons

Spiced almond/pistachio
3egg whites, whipped
300g castor sugar, whipped in gradually

fold in:
1/4t fresh ground cardamom seeds (seeds from 4 pods. Enough, maybe a little too much?)
1/2t rose water (not enough)
250g almond meal
2t ground pistachios

spoon to tray- on reusable non stick mat or baking paper
Sprinkle with anther 2t ground pistachios
bake ~25min at 150C

Hazelnut almond
3egg whites
300g castor sugar
100g roast hazelnut meal
150g almond meal
50g LSA meal
1/4t cinnamon (can barely taste)

beat eggwhite and sugar together a bit. Fold/mix in nuts and spice
roll into balls and fingerprint
place on baking paper on trays
bake ~30min at 150C

Biscotti

two batches of:

2 c. all purpose flour
2/3 c. sugar
2t. baking powder
1/4 t. salt
2 whole eggs
2 egg yolks

One mix add:
2/3c unblanched almonds, coarsely chopped, toasted
1 t. anise seed, crushed with mortar & pestle
1t tsp. gin
little water to bring to a stiff mix

Other mix add:
1t ground coriander seed
grated rind half an orange
1t grand manier
orange juice to bring to a stiff mix

Preheat oven to 350 degrees. Grease and flour 2 baking sheets. Sift together flour, sugar, baking powder and salt into large bowl. Stir in crushed anise seed. Beat together eggs, yolks and grog(in place of vanilla). Pour into flour mixture; stir to form stiff dough. Knead almonds into dough in bowl. Do not over work the dough too much with hands.

Divide dough into 4 equal pieces. Roll each quarter on lightly floured surface with floured hands into roll about 15" long and 1" in diameter. Place 2 rolls on each baking sheet. Bake for 30 to 35 minutes or until lightly browned. Leave oven on. (If baking one pan at a time, refrigerate second pan until needed.)

Slice rolls diagonally, into 1/2" thick cookies; place in one layer, cut side up on baking sheet. Bake in 350 degree oven for 5 to 10 minutes or until crisp. Cool on wire rack. Biscotti can be stored up to 3 weeks in an air tight tin at room temperature. "Age" at least 1 day before serving.

Tags:

biscuits,
festi

the white ones are whipped almond
3egg whites, whipped
300g castor sugar, whipped in gradually
300g almond meal folded in.
spoon to tray- on reusable non stick mat or baking paper
bake ~25min at 150C

the darker domed ones are hazelnut almond
3egg whites
300g castor sugar
100g roast hazelnut meal
200g almond meal
mix/knead together
roll into balls
place on baking paper on trays
bake ~25min at 150C

The tiny ones are mostly meant for Angele prior to game on. I hope they keep well enough. Based on atomicshrimp.com/post/2012/06/17/Egg-Yolk-Cookies
for both, beat egg yolks with sugar until pale. Fold in the rest. spoon to baking paper on trays. Cook 150C about 15min.

Chocolate
3 egg yolks
90g castor sugar
120g almond meal
heaped teaspoon dutch cocoa
few drops vanilla
(next time, try blending the cocoa into the almond meal before trying to mix with the wet stuff! I think I lost quite a bit of the air when trying to get the ruddy cocoa to mix in)

Lemon
3 egg yolks
90g castor sugar
120g almond meal
grated rind of one lemon (defrosted in this case with the liquid drained off)

Edit: I don't recommend the egg yolk ones. They were edible, but the texture was a bit tough and unappealing.

Tags:

biscuits,
festi

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.

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

Tags:

biscuits,
festi

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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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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Festival biscuits 2019

Festival biscuits 2018

Festival biskits 2017

Festival biskets 2016

Anzac notes

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