I’ve never cared much for biscotti— I find them too hard and somewhat flavorless— but GC convinced me to try this recipe by Brunello Cucinelli from the June 2013 issue of Bon Appétit. The biscotti actually came out well, and pair nicely with coffee.
Category Archives: Baking
Grissini
GC makes these grissini (thin bread sticks) that I love.
Ginger Snaps
Ginger snaps are more of a holiday cookie, but I love the way the kitchen smells after baking them. The recipe below is from Alice Waters’ The Art of Simple Food. You can adjust the spices to suit your taste. I like to add a pinch of ground cardamom, cloves, nutmeg and allspice.
Sourdough Bread
Last February, I hosted a bread-making workshop led by the folks at Sour Flour for the Stanford Club of San Francisco. Since then, GC and I have started making all our bread at home.
Oatmeal Raisin Cookies
I don’t usually care for oatmeal raisin cookies, but this recipe from Thomas Keller’s book, Bouchon Bakery, is really great. These cookies came out crunchy on the outside and chewy on the inside. I used a mix of dark and golden raisins.
Alejandra's Kitchen 