The next chapter in TSOB is cookies. Nothing difficult there, right? Well, I did learn that you want cold butter for creaming, which was surprising. This helps keep the cookie from getting thin. I hate thin chocolate chip cookies.
As you know if you've read my other posts, I love the chocolate/hazelnut combination. My next favorite flavor has got to be almond. At work we make these almond scones and I just get so happy smelling the almond extract. So when I started flipping through the cookie recipes, I settled on the almond ones. These cookies have almond paste, Disaronno (an "Italian liqueur flavored with herbs and fruits soaked in apricot kernel oil" that tastes of almond), and whole almonds on top.
I'm not sure what makes them Chinese. In TSOB, Yard shares that apricots are in the same family as almonds. Their pits are often marketed as "Chinese almonds" and are used in traditional Chinese dishes. I don't eat much Chinese food, instead I prefer Italian. And to me, these cookies are a great almond shortbread made with an Italian liqueur.
Before I go on to the next TSOB chapter, pies and tarts, I think I'll revisit the financier chapter.
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