This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I had a little difficulty with. “Almond Stripes” are a sort of piped out shortbread cookie made with almond meal, kind of like these Viennese Sablés we made last year except that I couldn’t for the life of me pipe them out (I note I also had issues piping out the Viennese Sablés…). As I was making the dough, I thought it was much stiffer than it should be to be able to pipe it but put it down to my cold kitchen and added about double the amount of egg white the recipe called for to compensate – still not super soft…
In the end I rolled out the dough and cut it with a knife then scored the top and because they ended up being so “plain”, I dipped them in chocolate and sprinkles. Because sprinkles make everything better!
Get the recipe for Dorie Greenspan’s Almond Stripes on page 348 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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