This weekâs 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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These sound interesting- as you say, a goid way to use mismatched macaron shells.
This week’s bake was amusing to me. I wandered through the kitchen and saw these on a tray, had a brief look, and reckoned “oh, an unfortunate over-cooked macaron batch”. đ
BUT NO! They then appeared as a treat later in the day, much to my chagrin.
hahaha! you should know mardi wouldnât mess up like that. đ
I agree…I would rather just eat the mismatched ones plain not double baked. I like the chewy texture better!
a fun thing to try and i was glad it wanât much work.
I skipped these as I used everyone of my shells to make a sandwich. Glad you enjoyed them with coffee.