This week's Tuesday with Dorie recipe is Almond Stripes. The name does not really befit these beautiful, chewy, almond flavoured biscuits. which are incredibly elegant and would hold their own on any high tea table.
I had the benefit of reading the reviews of this recipe from the other Dorie bakers, with the biggest issue being how difficult the mixture for these biscuits is to pipe into the stripes for which they are named. Unfortunately, even knowing that, I had exactly the same issue. I added the whole egg white instead of just a tablespoon to the mixture, but still managed to tear a sturdy plastic piping bag in the process of trying to force the biscuit dough through the piping tip.
No matter - they worked out in the end. I decided to dip one end of my almond stripes into dark chocolate because - well, chocolate! It also made the biscuits appear more striking.
These biscuits were a winner taste-wise, but the relative difficulty in piping them is a factor against making them very often.
To see what the other Dorie bakers made this week and what they thought of them, visit the LYL section of the TWD website.
Hehe I agree, I feel like these need a fancy name! :)
ReplyDeleteYour cookies do look very elegant, especially displayed on that pretty plate.
ReplyDeleteI definitely agree that I'd like these to be easier to pipe out because they tasted so good!
ReplyDeletethat looks like a lovely platter of teatime treats! chocolate dip is a must. :)
ReplyDeleteYou have the stripes!!! Good job! :)
ReplyDeleteSorry that your dough was still stiff with a whole egg white. We loved these especially with the chocolate.
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