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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The cranberries do make them look very pretty and festive! Lovely!
love your festive touches!
Love the pumpkin seed/dried cranberry idea. Perfect for fall!
Super easy is right. I love your green and red take on this cookie.
Your cookies look so ready for holiday festivities. Great what a fun inspired take!
The cranberries do add a festive touch…and I would think an extra zing! These were a surprise…very good!
Your pumpkin seed and cranberry version is gorgeous!! I may have to copy this idea when I make them.