My mom gave me Gateau: the Suprising Simplicity of French Cakes by Aleksandra Crapanzano because the concept is basic, easy French cake recipes. I had been looking for easy to memorize, basic cake recipes and this was perfect. The author writes about how many French people have a few on-hand recipes memorized that they can whip up in a moment’s notice or add innovations or build upon. I would give this book five stars.
Organization – The book is organized according to: simple classics, citrus cakes, regional cakes, chocolate, layer, holiday and recipes that are more complex. She also has a separate section for sauces, soak sauces and ganaches. I have to say that I love the way she organized her book and found her recipes very easy to follow and understand.
Readability –the book is easy to follow, but more importantly, well-written. I enjoyed her introduction and explanations thoroughly. She also includes sections on terms and ingredients that are very thorough, yet well-explained for a novice cook.
Recipes – the recipes we tried were delicious, and yes – easy. Here are the ones that we cooked. I can tell you that the Bittersweet Chocolate Espresso Cake will now be a staple in our house.
Here is an alternate to the classic Almond Biscotti that is sweet and decadent. Before the purists chase me down, I know this isn’t canon, but it is great regardless. The brown sugar makes this texture a bit softer than a classic almond biscotti. If you do not have Grand Marnier, feel free to substitute with a dash of orange juice.
Time:3 hours (including chilling & cooling). Actual assembly time is around 30 minutes.
Yield:3 dozen
You will need:
1 cup brown sugar
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup slivered almonds, unsalted & lightly toasted
2 tbs orange zest (two small oranges or 1 large)
1 stick of unsalted butter, melted
3 large eggs
3 tbs Grand Marnier
1 tsp vanilla extract
Dark Chocolate chips (Milk chocolate is also fine)
Step one:
Preheat oven to 350 degrees.
Layer almonds on a sheet pan and toast for 3-5 minutes. Check the almonds every minute to ensure they do not become overcooked – the color should be very light brown. Cool.
Step two:
Blend melted butter, sugar, Grand Marnier, and vanilla extract in a large bowl.
Add eggs.
Stir in flour, baking powder, and salt until just combined.
Stir in almonds.
Step three:
Chill the dough for 30 minutes to ensure that it is easier to work with.
Step four:
Wet your hands (this makes shaping easier) and halve the chilled dough and form 2 loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes.
Allow the loaves to cool for five minutes on the baking sheet.
Remove the loaves (I use a pizza spatula) and cool on a wire rack for and additional 15 minutes.
Cut the loaves with a serrated bread knife.
Step five:
Place biscotti (cut-side down) on a clean baking sheet and bake another 15-20 minutes. The color should be light golden.
Cool the biscotti on a wire rack.
Step six:
Melt chocolate chips and either drizzle over the cooled cookies or press cookies on one side into the chocolate.
Cool and refrigerate to set. Store in an airtight container when done.
These are the classic Christmas cookie that I grew up with and this is my great-grandmother’s recipe. The recipe itself could possibly go further back.
While many families get nostalgic about sugar cookies or their specific treats, these were the cookies that we prized the most in my family. My mother was the master at this, and always made them well in advance of her mother’s Christmas Eve party. It was difficult work hiding them from us, and I remember scouring cupboards, sewing tins, and the deep freezer in a vain attempt to find them. In truth, they symbolize a lot for me – the work my mother put in, my grandmother’s amazing Christmas Eve family party where our extended relatives rolled up in car after car. We were so happy to see each other and be around our cousins, aunts and uncles. This was a time when video cameras were not an economic reality for most. A few pictures exist, but what remains is mostly in my mind. I don’t remember a lot of the food that was served (although I am certain there was a massive amount), because I was focused only one thing – my utter excitement at seeing those cookies on the plate and finally being allowed to eat them. We never ran out, despite all of those people – no doubt due to my mother’s insanely good hiding skills.
Supposedly the crescent shape is to symbolize victory over the Turks, but who knows? What I do know is that I miss the bygone era of dressing your best, and celebrating your whole extended family without the distraction of phones and television. I didn’t know it at the time, but we were so very fortunate to have one another.
I’ve seen many iterations of this cookie, and even ones where you dip the ends in chocolate. I hope you pardon my insistence that the old way is the best way – at least for me. Sometimes simplicity is the best way, because it connects me to a time and place that lives only in my heart and memories. It’s also really delicious.
Ingredients:
2 cups cake flour or soft flour (White Lily)
1 pinch salt
1 cup unsalted butter, softened
3/4 cup powdered sugar
3/4 cup almond flour
2 tsp vanilla extract or 1/2 vanilla pod, seeds scraped into the dough
Steps:
Cream butter and sugar together. Mix in the rest of ingredients util a crumbly dough forms. If the dough is too crumbly, add 1-2 tbs water
Use your hands and press the dough together and wrap in plastic wrap.
Chill the dough for an hour.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment or silpats.
Break off the dough in to the size of a small walnut and roll into small cylinders and taper the ends into dull points. Each should be the length and thickness of your pinkie finger. Bend into a crescent shape and place on baking sheet about 1 inch apart.
Bake for 14 -17 minutes until edges are golden. They should not brown. Dust with vanilla powdered sugar while slightly warm. When cool, dust again or roll them around in sugar.
*Pro tip -if you find it tricky to roll between your hands, cover a board with plastic wrap and roll the pieces against the plastic, using the heel of your hand
*Pro tip – Place two vanilla pods in your container for powdered sugar to infuse it with more flavor.
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