chewy amaretti lentil chicken soup giveaway: guess the yuki shroomaki (japanese mushroom roll)


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back in the saddle

Tuesday, November 13th, 2018

Recipe: chewy amaretti

I meant to take one week off from blogging as life began to (dog)pile up on me. I liked that week off from the blog so much it became three weeks. It’s a bit of an internal battle for me to give up as much time as I do to blog. Thanks for bearing with me as I reassess the balance of my time in the weeks and months ahead. If you seek the daily ins and outs of my life’s shenanigans, you can find those on my Instagram.

Life with Yuki continues to be mostly wonderful and a tiny bit frustrating. The frustrating aspects are just puppy stuff. And as puppies go, Yuki is pretty damn great. The snow has been falling this autumn, filling our high country with soft, fluffy white stuff. It’s been so good and cold that most of our ski resorts are opening ahead of schedule. The backcountry has been delightful, although there have been plenty of avalanches, so please be careful out there! Yuki went on her first ski tour over the weekend and had a blast. We think she will probably be a great ski dog if we can teach her to run forward instead of jumping on Neva’s head. I suspect much of that is the puppy in her.


yuki and neva on halloween

jeremy grabs some turns in the backcountry

moose passing through!

napping on new dog blankets i made (yuki chewed a hole in hers 2 days later)

yuki’s first ski tour – she’s a colorado mountain dog!



Today’s recipe for Italian amaretti cookies is RIDICULOUSLY simple, but took me forever to make. Why? Because I originally wanted to try a version that called for amaretto extract (not liqueur) and that amaretto extract got lost in the mail and has been touring the country for the past month. Thank you, USPS! Eventually, I settled on this recipe that doesn’t require amaretto extract (but I did add some amaretto liqueur). It packs all of the almond goodness into a tiny little cookie that is gluten-free, crunchy outside, and chewy inside.

almond extract, granulated sugar, powdered sugar (two bowls), salt, almond flour, marcona almonds, egg whites, amaretto liqueur



You don’t have to adorn your cookies with an almond (or a candied cherry) on top, but I love almonds and thought 1) it looks pretty and 2) it lets people with nut allergies know that this has nuts. Blanched almonds work well. I wanted to use marcona almonds for their extra sweetness, but all of the ones I found were flavored with truffle oil, rosemary, or sea salt. I bought some sea salt marcona almonds and rinsed them, then patted them dry with a towel. They worked great.

If you mix the dough by hand, it starts out sandy and unconsolidated, but keep at it and it will eventually turn into a sticky dough with the consistency of almond paste. If you use a stand mixer, the dough comes together in no time. I’ve tried both ways and I prefer using the mixer.


stir the almond flour, granulated sugar, 6 tablespoons of powdered sugar, and salt together

add the egg whites, almond extract, and amaretto liqueur

mix until cohesive

form a 6-inch disk, wrap in plastic and refrigerate



**Jump for more butter**

skepticism

Sunday, March 18th, 2018

Recipe: salted butter chocolate chunk shortbread cookies

“Have you tried Alison Roman’s salted butter chocolate chunk shortbread cookie?”

Ellen and I were discussing shortbread cookies when she asked the question. I actually had it on my list of recipes to try, but I hadn’t tried them yet. She hadn’t tried them either, but she didn’t see what all the fuss was about. And there has been a lot of fuss over these cookies in baking circles. I’m always looking for good shortbread recipes because I find those to be the best cookies to ship. Fast forward a week and Ellen is texting me as she recovers from foot surgery. A friend had made the cookies and dropped some off for her convalescence. “They are gooooood.” Okay, I trust Ellen’s tastes, so I set about making a batch to see what was what.


we took some backcountry skiing, because that’s what we do



The first batch I baked was very frustrating. The weights and volume measurements in the recipe didn’t really jive and had discrepancies by as much as 15%. I went with weights, because that’s far more accurate and easier to troubleshoot. The cookies spread too much and too quickly once they went into the oven, which could very well be my altitude (8500 feet above sea level). While the texture and flavor were good, the appearance was unacceptable (for my standards). Even baking the second half of that batch at a lower temperature and for longer resulted in more spreading than I was willing to tolerate, although slightly less. Research on the internet revealed that the New York Times version used more flour. I figured it was worth another shot.

vanilla, butter, flour, brown sugar, granulated sugar, egg, turbinado sugar, flake sea salt, chunk chocolate

beat together cold butter, sugars, and vanilla

mix in flour until just combined

add the chocolate



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silly things we say and do

Sunday, December 17th, 2017

Recipe: italian rainbow cookies

This was the scene Wednesday night: an assembly line of gift bags, gift boxes, tissue paper, cards, ribbons, cookies, candies, labels, and a checklist scribbled four times over with crossouts, notes, tick marks, and arrows. Maybe I was tired or maybe I am getting smarter, but as the clock spun ahead into the night, I began to unload cookies from my “to make” list like ballast from a sinking ship. French macarons? No. Peppermint kisses? Nope. Mini sour cream coffee cakes? Jettisoned from the list. I like people, but I like them more when I’ve had more than 4 hours of sleep.


holiday cookies and candies



After we had prettied up the packages and set them on the table to ship or deliver the next day, I let out a big sigh (more like an agonized primal scream) and said, “I’m not making anymore EXPLETIVE cookies! And I’m going EXPLETIVE skiing tomorrow!” We actually got four inches of snow overnight, so the logical next step was…

the lovely new high-speed lift that brings us to the powder 8 minutes faster

it was good while it lasted



And can you believe less than 48 hours after declaring NO MORE COOKIES, I was in the kitchen making… cookies? It’s true. I kinda blame Jennie Perillo for that. She posted a photo of her Italian rainbow cookies on Instagram last weekend, which prompted me to finally research the recipe and buy the ingredients – except I had all of those holiday cookies to crank out. I put the project on indefinite hold until Jennie posted ANOTHER photo of those gorgeous cookies on Thursday and I waved the white flag.

italian rainbow cookies



All my life, I had zero interest in Italian rainbow cookies and here’s why: I assumed they were the same as Neapolitan coconut candies – little sweet tricolor rectangles which I thought were disgusting when I was a kid. No one in my Chinese immigrant family set me straight on the distinction between the two, most likely because they had no idea either one existed. Then a couple of months ago we stopped at Whole Foods to grab a salad and their cookie bar was 50% off. For some reason, I decided to give an Italian rainbow cookie a try and to my delight, it tasted of almonds.

almond extract, almond paste, flour, sugar, chocolate, eggs, salt, apricot preserves, butter, red and green food coloring



There are a lot of recipes for Italian rainbow cookies on the web. They’re also called seven layer cookies or three layer cookies or Italian flag cookies, and they more or less follow the same process and list of ingredients. I found Deb‘s discussion to be quite helpful regarding the chocolate layers and the slicing, but decided on a smaller quantity for my first batch because you never quite know what you’re getting into when you decide to bake something at high altitude. Jennie’s recipe amounted to about 75% of Deb’s quantity and I liked the way she baked all three colors in one pan. So I reduced Deb’s recipe by a quarter and baked it up Jennie’s way. Either way, these are not quick cookies, so set aside a full day or parts of two days.

Most people whip the egg whites first and then make the batter, but I like to reverse that order because no good can come of letting whipped egg whites sit around and deflate while you make the cookie batter. Also, the recipe calls for almond paste, which is not the same as marzipan. Marzipan has a higher ratio of sugar to almond than almond paste. Some of you already know this, some of you do not. Remember what Gandalf said, “I’m trying to help you.”


beat the sugar and almond paste together

add butter

mix in the egg yolks and the almond extract

add salt and flour



**Jump for more butter**