Fennel Pollen Shortbreadss
Chocolate Biscotti with Chipotle and Hazelnuts.
This year we decided to give cookies from Michelle Hines Abram Thibeault, godmother of our BlueStar stove and a renowned local baker, rather than making them ourselves. Her 2021 deadline has passed, so file that link away for next year. And try these three cookie recipes which will give you plenty for your holiday cookie exchange with extras to enjoy at home.
Dark Chocolate Biscotti with Chipotle Chili Powder. Sweet and chocolate-y with just a hint of heat, what’s not to like? And making biscotti is a treat because you get to bake them twice, filling your kitchen with delicious smells each time. Do go to the trouble to roast and husk fresh hazelnuts; in fact, make some extras because they’re delicious and can be used in other bakes. Recipe here.
Christina Tosi’s Corn Cookies.
Christina Tosi’s Corn Cookies. These deceptively ordinary-looking but intensely flavored cookies are easy to make and an excellent introduction to Chef Tosi’s world. We used up our freeze dried corn and now use finely ground corn flour (NOT coarser cornmeal) which has become widely available; just be sure the flour is very fresh. Recipe here.
Fennel Pollen Shortbreads. Mm, butter. Mm, fennel. If you don’t have fennel pollen try grinding fennel seeds and doubling the amount. Don’t use fennel seeds straight up as that would interfere with the smooth texture of the shortbreads. Recipe here.
The best part? While the corn cookies are sturdy as a hockey puck (though much tastier), the shortbreads and biscotti are on the delicate side so you’re sure to end up with some imperfect pieces after you wrap up your holiday cookie exchange. Those are yours, as the baker, to gobble down without remorse!
