This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one we chose specifically to pair with the previous offering this month – Parisian macarons. After I baked, I snuck a few mismatched shells off the tray with this recipe in mind.
It’s not something I’ve ever heard of before, to be honest – macaron shells, baked a second time after being dipped in butter – and it didn’t really sound much like biscotti but it is the best description really. These have a more intense almond flavour than regular macaron shells and are obviously crunchier (you can’t really tell they’ve been dipped and double baked in butter) and are a lovely addition to a morning espresso – they are perfectly dippable! An interesting use of mismatched or “not perfect” shells but to be honest I mostly just eat those as is LOL!
Get the recipe for Dorie Greenspan’s Macaron Biscotti on page 292 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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