… 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.