This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a little something like biscotti – though they are not twice baked and the dough is a little more unwieldy than biscotty dough (it’s both tough and sticky which makes it hard to work with).
They are a crunchy little cookie that’s perfect with an espresso (you need to dip it in!) and works with any nuts you have on hand – the recipe calls for whole almonds but I used pumpkin seeds and dried cranberries to make it look a little more festive! I like the idea of these for a holiday platter!
Verdict? Super easy, super tasty and you could totally sub a gluten-free flour (like oat flour) to make them for friends who can’t eat wheat.
Get the recipe for Dorie Greenspan’s Croquets on page 310 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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