Cookie Musings - 062007

I baked 4 batches of sweets today. 3 of them I will give to Charlie's Place with the help of a co-worker who will deliver them, and 1 batch was Apricot, White Chocolate, Almond scones, which is a slightly different version from Simply Scones by Leslie Weiner and Barbara Albright. I would include the link to St. Martin's Griffin press, but it just leads to an inquiry page, not the page for the book. I used almonds instead of walnuts. They were really big, and I undercooked them because the tops were browning already. However, they tasted AWESOME! I mean I'll try the recipe again, make the scones little 2" diameter rounds, and give them away, they were so good!

I also baked Biscotti Toscani, Chcolate Ribboned Biscotti, and Cioccolate Paradiso from Biscotti by Lou Seibert Pappas. They were good. Subtle. All 3 recipes called for whole almonds chopped into halves or thirds after toasting. I bought them already blanched, and maybe they weren't suppose to be blanched, as the taste needed a little kick. I would suggest food processing the almonds, as when they are big chunks the cookie is more likely to break. These I'm giving away as my first batch to Charlie's Place. I took the day off, and decided to bake. I'm very tired right now :D