I had been wondering about what constitutes a Christmas biscuit while watching the NYT cookie week videos - of the 3 so far, I only think one is season specific.
I’m going to bake the Date, Chocolate & Peanut Dunkers, substituting walnuts for the peanuts. I love the combo of dates & walnuts with dark chocolate. Yum 😋
This is maybe kind of a weird question. I really like the look of the apple jam rolls, but I am making my holiday cookies for people with nut allergies. Do you have any recommended substitutions? My first thought would be like toast some oats with maybe some honey. I was also thinking maybe pumpkin seeds but I think that might be too different of a flavor. Do you have any advice?
oh how I long for your eventual deep-dives in Hungarian bakes, Nicola! There’s so much there I feel like is woefully unexamined. I make the soft stamped and glazed gingerbread recipe from Tartine’s first book each year, a perfect update on a more traditional mezeskalács (honey cake, aka gingerbread) my family might make. Another must is kifli - a cream cheese/ butter dough folded over a filling of pureed dried fruit, dusted with powdered sugar. Apricot is my favorite flavor, sour cherry next after that. Happy Holidays!
I do feel that I have to start baking RIGHT NOW. Thanks so much for all these mouthwatering ideas. An annual bake for me is Tessa Kiros’s recipe for twice-cooked - so biscotti- cantuccini from her book Twelve. They come out not too hard and delicious.
THIS is Christmas!!!! I cannot wait. The thing I look most forward to every single year now.
Have a wonderful holiday Nicola. Thanks for everything you’ve shared 🥰
Can’t wait to see what you bake this year!
I had been wondering about what constitutes a Christmas biscuit while watching the NYT cookie week videos - of the 3 so far, I only think one is season specific.
Those apple rolls! Gorgeous.
I’ve also been looking at those recipes and I agree with you about them not all seeming very “holiday season” apart from the gingerbread blondies.
Whereas all these cookies I can definitely see how they relate to the holiday theme.
I’m going to bake the Date, Chocolate & Peanut Dunkers, substituting walnuts for the peanuts. I love the combo of dates & walnuts with dark chocolate. Yum 😋
We're a big ginger bread household - we try to make a house every year but usually end up eating it before it's structurally sound!
I wasn't hungry, but I am now!
Those biscuits look dreamy. 🥰
So exciting! Can you advise if any we can freeze any unbaked or baked to get them all done in time for Christmas and which these are? 😍😍
This is maybe kind of a weird question. I really like the look of the apple jam rolls, but I am making my holiday cookies for people with nut allergies. Do you have any recommended substitutions? My first thought would be like toast some oats with maybe some honey. I was also thinking maybe pumpkin seeds but I think that might be too different of a flavor. Do you have any advice?
oh how I long for your eventual deep-dives in Hungarian bakes, Nicola! There’s so much there I feel like is woefully unexamined. I make the soft stamped and glazed gingerbread recipe from Tartine’s first book each year, a perfect update on a more traditional mezeskalács (honey cake, aka gingerbread) my family might make. Another must is kifli - a cream cheese/ butter dough folded over a filling of pureed dried fruit, dusted with powdered sugar. Apricot is my favorite flavor, sour cherry next after that. Happy Holidays!
I do feel that I have to start baking RIGHT NOW. Thanks so much for all these mouthwatering ideas. An annual bake for me is Tessa Kiros’s recipe for twice-cooked - so biscotti- cantuccini from her book Twelve. They come out not too hard and delicious.
I would very happily sit down for coffee, cake and long discussion about biscuits/cookies and Christmas 😉
Hi ! I’m making the apple cookies and wondering when you add the salt and lemon juice ! Thanks !