I just had the best time of my life.
I catered for my friends' 3-year anniversary dinner and made them a 5 course meal. I honestly enjoyed it better than they did.
Here's the menu
Amuse bouche of 3 mini crostinis -- pumpkin seed butter, parmesan and lemon ; miso ricotta and roasted tomatoes : ricotta with wholegrain mustard, basil, anchovies and orange zest.
Appetizer -- ricotta gnocchi with herbs and lemon
Main - Romesco sauce potato cakes and spiced chicken
Dessert -- Torta Caprese with whipped cream
Petit fours -- crostini with dark chocolate and sea salt flakes ; hazelnut cinnamon crescent cookie ; chocolate hazelnut cookies ; crostini with white wine syrup soaked apricots, orange zest and mint.
It wasn't bad. Oh I loved it so much, thank you Kelsey and Nathan -- hands down my favorite couple.
ANYWAY. How does that relate to these cookies. Well, I got the recipe for the hazelnut cookies I made tonight from the same cookbook as these cookies right here. And these raspberry chocolate cookies. Yea it's a fantastic pastry book. A bit on the $$ side, but it was a worthwhile investment for me. I really only spend money on cookbooks and kitchen stuff and food.
These cookies are beautifully delicate and fancy and refined, I mean just look at the name -- I don't even know how to pronounce these. They're so delicate and full of flavor and just melt heavenly in your mouth.
Recipe from Patisserie
Makes about 3 dozen cookies
3 tbsp/35g sugar
1 vanilla bean, cut crosswise into thirds
1 stick/250g butter, diced and softened
1 cup + 1 tbsp / 140g flour
3/4 cup / 60g ground almonds
1/2 tsp vanilla extract
Preheat oven to 170C
Grind the sugar with the vanilla bean in a food processor to make vanilla sugar.
Sift the vanilla sugar into a medium bowl along with the butter, flour, ground almonds and vanilla extract.
Stir with a wooden spoon until smooth.
Shape the dough into a ball and cut it into quarter
On a lightly floured work surface, roll each quarter of dough into an even log
Line up the logs and cut into 1 inch pieces
Arrange them on a greased and lined baking sheet, spacing them slight apart
Bake for 15 - 2- min, until the cookies are firm but pale.
Leave to cool then dust with icing sugar.