In class eight of Intro to Pastry and Baking with Chef Faith Drobbins, we made lots of different cookies and had a cookie swap with our classmates. Cammi and I made Checkerboard cookies, Amaretti Macaroons, and Chocolate and Walnut Biscotti.
Each recipe had a different technique. After mixing:
Checkerboards were: Chilled. Rolled. Measured. Cut. Formed. Egg Washed. Baked.
Amarettis: Piped. Baked. And Sugared.
Biscottis: Formed into three logs. Baked. Cooled. Cut. Baked Again.
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| Petit Chocolate and Vanilla Checkerboard Cookies |
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| Amaretti Cookies, an Italian Macaroon dusted with Swedish Pearl Sugar |
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| Crispy Chocolate and Walnut Biscotti Dipped in Double Espresso Coffee |
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| Classmates make Grande size Checkerboard Cookies |
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| Chef Dobbins Taught Us to Write with Chocolate |
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| And, my Corny but Fun Visual Play with my Nikon D7100 and macro lens |
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