It’s always fun to make something when you’ve never actually seen it in real life. I’m very grateful that Dorie made a comparison to Milano cookies-at least gave me some frame of reference. The ingredients were simple and all things I usually have on hand.
The batter whipped up great. I was surprised how many cookie I got from the small amount.
I really experimented with piping them out different ways since I wasn’t sure how they’d turn out. The ones that look very dark brown were actually quite flavorful.
I’m not sure if these turned out quite correct but I really enjoyed he flavor. My favorite ones were the cookies that looked a little burnt so I think if I make them again I’ll be sure to get a deep bake.
Mm, so excited to see buckwheat cookies. I love buckwheat pancakes and this seemed simple and a little different.
I didn’t have the weight in chocolate already opened so I made it up with some cocoa nibs.
The smell of the buckwheat flour toasting was heavenly. I didn’t even realize toasting flours was a thing. What an easy and simple thing that makes such a difference. I saved my leftover buckwheat flour and am going to try it in pancakes.
I only baked up a couple cookies and saved the rest of the dough in the fridge so I can bake them fresh for the next few days. These came out really great and I think I may keep the cocoa nibs if I make them again. Possibly one of my favorite recipes from the book so far.
This was sort of a tasty fail for me. I can’t seem to get them to seal right. Maybe I’m just too overeager in my filling. They tasted fab anyways.
Besides the puff pastry I tend to have everything needed for these.
My bananas were probably a bit ripe for this recipe but they made a super nice caramel like sauce.
The nutmeg was also a nice touch, added a little something.
So they totally burst during cooking but they still tasted really great.