This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was pain de gênes – “soft, chewy cookies with a texture that’s a cross between a sponge and a pound cake.” (Sorry, Dorie, I gotta disagree here – these most definitely fall into the “cake” category, there is nothing cookie-like about them!).
Dorie says the recipe commemorates “the 1800 siege of Gênes, or Genoa, when people had to survive on almonds. Eventually the French, under Napoleon’s troops, took Genoa from the Austrians and while neither situation was probably great for the Italians, we’ve got this recipe, which is usually turned into a round cake or a loaf. Here the batter baked in mini-muffin tins, makes buttons, small and cute and full of flavor.”
Now, here’s the thing. Almond paste isn’t the same thing as marzipan so when I got around to making these I realised that I didn’t have time to find almond paste anywhere close to me (marzipan? yes, almond paste? no). Luckily, almond paste only involves a few ingredients (ground almonds, icing sugar, vanilla and egg white) and I found an easy recipe here. I quartered that recipe to make approximately 100g as I was only making 1/2 of Dorie’s recipe (12 “buttons”).
I used oat flour in these as I was planning on giving them to a gluten-free friend and even though they might have come out a little more dense than had I used regular flour, they were quite delightful (I tasted one and gave the rest away – too good!).
The texture? They are like a cross between a financier and a sponge cake with a touch of angel food cake in there for good measure. These were good but I think I’d make financier over these anyday. Though I might just add some flaked almonds to the BOTTOM of my financiers one time – I love that look!
Get the recipe for Dorie Greenspan’s Pain de Gênes buttons on p 182 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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