Tuesdays with Dorie: Almond Stripes from Baking Chez Moi

Dorie Greenspan Almond Stripes on eatlivetravelwrite.comThis 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…

Dorie Greenspan Almond Stripes on eatlivetravelwrite.comI used a large star piping tip (larger than Dorie calls for in the recipe based on how stiff the dough was) but still busted through two disposable piping bags as I tried to pipe…

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.


Baking Chez Moi CoverTuesdays 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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5 thoughts on “Tuesdays with Dorie: Almond Stripes from Baking Chez Moi”

  1. Everyone is singing from the same songbook on this one – the dough was almost impossible to pipe. I also wrecked a disposable piping bag trying to pipe this dough, and as I only had one bag, I had to try and plug the dyke while I piped and shove the escaped dough back into the bag. That said, these biscuits tasted very good.

  2. I added more egg whites than the recipe called for. I managed to make these work and my husband is still raving about them. We loved them with chocolate. Hopefully some day you will be able to get this recipe to work.


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