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.
|Petit Chocolate and Vanilla Checkerboard Cookies|
|Amaretti Cookies, an Italian Macaroon dusted with Swedish Pearl Sugar|
|Crispy Chocolate and Walnut Biscotti Dipped in Double Espresso Coffee|
|Classmates make Grande size Checkerboard Cookies|
|Chef Dobbins Taught Us to Write with Chocolate|
|And, my Corny but Fun Visual Play with my Nikon D7100 and macro lens|