Tag Archives: almonds

Biscotti d’anici

Posted on 16 December 2013 by pattiblaine

Sharon Tyler Herbst claims this version of biscotti originates in Venice and is beloved by both northern and southern Italians. There are many variations on the recipe. The version Ms. Herbst provides, laden with sliced, toasted almonds and lightly flavored … Continue reading →

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Basler Brunsli

Posted on 14 December 2013 by pattiblaine

Named for Basel, Switzerland, these chocolate meringue cookies are unusually spiced with cinnamon, nutmeg and cloves. After whipping up the meringue base, I folded it into a mix of ground almonds, cocoa powder, finely grated semi-sweet chocolate and a bit … Continue reading →

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Vanillekranse

Posted on 11 November 2013 by pattiblaine

Remember this: Patti’s got a gun? I revisited the Spritz cookie recipe for Vanillekranse (vanilla wreaths). This time no lemon zest, but with extra vanilla and bits of candied cherries. And definitely the gun. Aren’t they pretty? Surprisingly, they were … Continue reading →

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Lebkuchen

Posted on 18 October 2013 by pattiblaine

Lebkuchen is the German compound for overkill. Or overload. Or it should be. (sigh) Actually, it translates to gingerbread. (Incidentally, so does Pfefferkuchen, another appellation for these sweet spicy treats.) While Lebkuchen the word has been around since the early … Continue reading →

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Zimtsterne

Posted on 17 October 2013 by pattiblaine

Zimtsterne, or cinnamon stars, are traditional holiday cookies of German origin. Meringue-based, they are delicate, light and airy. They are also a pain in the ass to make. Or maybe they would be a little easier with a few modifications … Continue reading →

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Schwowebredles

Posted on 26 September 2013 by pattiblaine

I had a migraine when I started to make these, and somehow misread the recipe. Duh. Three cups of flour instead of the necessary one-and-a-third later, I realized my error only after a few minutes of consternation when the powdery … Continue reading →

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Brune kager

Posted on 24 September 2013 by pattiblaine

Brune kager, Danish brown cakes, are thin and crisp. Sweetened with dark corn syrup, molasses and brown sugar, and rich with finely chopped almonds and butter, they must be a delightful Christmas-time treat. Fresh orange zest, cinnamon, cloves, nutmeg and … Continue reading →

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Pepperkaker

Posted on 18 September 2013 by pattiblaine

In Norwegian, Pepperkaker; in Danish, Pebernødder; in Swedish, Pepparnötter; in German, Pfeffernüsse; and here at home, peppernuts. Ms. Herbst says the chopped toasted almonds are optional. But they’re peppernuts, nødder, nötter and nüsse, and in Norwegian nøtter, so really. Why … Continue reading →

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Gorikhivnyk

Posted on 28 August 2013 by pattiblaine

Despite several futile attempts to learn otherwise, I have no idea what gorikhivnyk means, or even exactly of what it might be a transliteration. Ґоріхівнйк, maybe? Maybe. Google did not help. Google Translate did not help. Sharon Tyler Herbst was … Continue reading →

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White chocolate-almond macaroons

Posted on 15 August 2013 by pattiblaine

Airy and delicate may be two of the descriptors Sharon Tyler Herbst used in her blurb about these cookies. I baked them on the 28th of June before leaving for Ohio and our first whirlwind of vacation on the 1st … Continue reading →

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