Tag: Cookies

Basler Brunsli and Tozzetti…A Saveur Cookie Challenge Double Post

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… And now back to our regularly scheduled programming…

Yesterday was hot day at Coco Cooks. But now I’m shifting my focus back to holiday baking. Certain Someone took me to New York last week and I didn’t get a chance to post week three’s cookie from Saveur. So today I’m doing a double post ( weeks 3 and 4), so there is still time to get some cookies in your repertoire.

For my final two cookies I chose the complex and rich Basler Brunsli from Switzerland

and a Tozzetti from Rome,Italy.

Both were relatively easy to prepare. Allow for time with Basler Brunsli as it requires a drying out and rest time of three hours. The appealing part of the Basler Brunsli is that it is a Gluten Free cookie, for those that need  a good gluten free recipe. Originating in Switzerland its composed of ground almonds, chocolate, cloves and cinnamon. I cheated and took a cue from some other bakers and used almond meal rather than grind my own.

For the Tozzetti, I took Bakers License. I didn’t have all the ingredients but variations of it. I mixed Anise extract with rum, rather than anise seed and Sambuca. I didn’t have whole hazelnuts, but chopped. And I only had ground almonds which I toasted with the hazelnuts. The flavor profile didn’t change, just the presentation of whole sliced hazelnuts in the Biscotti. This is a different recipe from other Biscotti , as you don’t mold a slab but pour the batter in  a jelly roll pan and bake. But it works. I like them as they are not too sweet.

I would call both of these cookies the Grown Folks cookies. The flavors are more sophisticated and complex. They are sturdy cookies that will pack well in your holiday gift boxes. You can find the recipes for Basler Bunsli here and for Tozzetti here.

Check out the other Smart Cookies in our Holiday Baking Pursuits.

Krumkakes… A Saveur Cookie Challenge

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Krumkake has been on my radar for years. The only thing preventing me making some was the lack of equipment. On Ebay I found a old school cast iron Krumkake iron  and won the the bid for $16 plus shipping. The price coming in far less than a new  electric Krumkake maker.

Krumkakes are a crisp Norwegian cookie that according to my friend Becca is a the predecessor to the waffle cone. At this time of year, especially in areas full of Norwegian descendants, they yearn for Krumkakes , just like Grandma used to make. Well my grandmothers weren’t Norwegian, but Nigerian and American,but I can understand the longing. After the initial fail rate of badly burnt Krumkakes, I got the hand and managed to to make some pretty respectable cookies. Lacking the cone shaped Krumkake former, I used cannoli tubes and a pointed turkey baster. I got a more cannoli shaped cookie.

The intricate designs didn’t transfer as strong as I would have liked. I’m assuming this was due the age and wear and tear of the iron. But nevertheless, I was very satisfied. I filled my cookies with Whipped Cream infused with Apricot Brandy and stabilized with Dr. Otekers Whip It. Don’t fill your Krumkake until you are ready to eat. The shells keep for a few days in a airtight container.

As I said before . dont get discouraged. After a few you will get the hang of it. See.They are really delicious and just crumble in your mouth. So delicate, so be careful.

The cardamon scented batter is quite thick and all you need is tablespoon full per cookie.

Click here for the recipe and enjoy! Be sure to check out my other baking friends. We have been through Gourmet, and Bon Appetite. This year we chose a cookie a week from Nick Malgieri’s choices at Saveur.

Check out the other Smart Cookies in our Holiday Baking Pursuits.

Caramel Crumb Bars…Cookies We Love, A Saveur Cookie Challenge

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Can it be that time of year again? A year ago, our group of bakers were challenging ourselves  for a second year of  12 Days of Cookies . At the beginning its all fun, but midway one starts to run out of steam with all of the other holiday demands. For that reason we didn’t decide until last minute to do it again. It’s a love hate thing with the cookies, but we do miss it so. It wouldn’t be the holidays without baking. Rather than add any more pressure or calories, to our already busy lives, we are keeping it light and easy this year. We love  Nick Malgieri’s Smart Cookies From Around the World, in Saveur, we are going to just do a cookie a week for the month of December.The option to do more if desired, is always open.

So to begin , I’m starting off with a favorite from New Zealand, Caramel Crumb Bars. A bar type cookie built on shortbread, with a spread of caramel , and then more crumble.Buttery, crumbly, and chewy with a rich caramel, they are simply sensational. I’m tempted to make another batch with nuts perhaps. I could easily eat the whole tray. Click here for the recipe. I found the recipe easy to throw together. Just be mindful of the instructions, as you will not be using all of the butter or flour at the same time. While I worked on the caramel, I chilled my sheet pan in the freezer. The only other word of caution I can give is to watch that caramel and keep stirring. But all in all this is simple recipe with maximum flavor.

Check out the other Smart Cookies in our Holiday Baking Pursuits.