Friday, July 31, 2015

Introduction to Pastry and Baking Class Eight: Cookies

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.

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

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