This has never happened to me before, but when I walk by these cookies on the platter, I just can’t help but break into a big smile just thinking about having another one……
People, let me tell you….This is one of the best cookies we have made so far in the Baking Bible Project, and that’s saying something as there as been so many wonderful cookies thus far!
This weeks Alpha Bakers recipe from our baking group is Kourambiethes ( Pronounced koo-rahm-BYEH-thes ) from Rose Levy Beranbaum’s new baking book:
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog.Thank you all for your comments!
FULL DISCLOSURE: I cheated and added other things not in Rose Levy Beranbaum’s original recipe.
- 2 extra sticks of AA Butter – Land-O-Lakes
- fine sea salt
- zest of one orange
- orange oil
- almond extract
- and a WHOLE LOT OF LOVE
Before I continue, I must thank all of the Alpha Bakers for their conversation regarding the key ingredient and technique: CLARIFIED BUTTER
Rose clarified ( of course the pun is intended ) that …”when you use AA butter you lose on average 25% of the weight when clarifying. but if you use a lower quality butter there is more water and you lose more.…”
Our goal then was to clarify butter from 4 sticks of butter. As bakers think in terms of grams, 454 grams of butter then should yield, 340.5 grams…with all of our conversations, somehow we agreed that 390 grams was the goal so I increased the butter to 6 sticks of AA butter. This turned out to be almost the perfect amount with a tad left over; approximately 1/8 of a cup.
Clarifying the butter was for me more difficult than making Beurre Noisette, or brown butter, as it was very hard to see an of the milk solids at the bottom of my saucepan. The result after straining though cheesecloth draped sieve, was to have clarified butter mixed with splotches of non-clarified butter
My solution was to add a thicker layer of cheesecloth and to strain 9 different times to capture the splotchy non-clarified butter
Happily, I had my result….
I also must give thanks to Vickie Granny for recommending the additions listed above ( I added a full orange zest per her recommendation as well as orange oil and salt to the flour, baking powder mixture) So in theory I only added the almond extract, HE HE…..
Please visit Vicki Granny’s blog site at Heavenly Cake Walk
The clarified butter then was to chill for at least two hours to harden.
The slivered almonds were toasted and chopped medium-fine
Powdered sugar was added an mixed slightly
Then the miracle happened….
I found that in all three batches, I did not have the 1.1 oz for the final cookie but .9 oz
My focus group LOVED these cookies!
Unfortunately, I did not get a picture of Erica, but her comments were,
“Yes, the cookie is fabulous. I wouldn’t drink wine with that. I would have tea…it almost reminded me of a tea biscuit, but a little sweeter, and it crumbled more. I wasn’t too upset about the crumbles though…it tastes pretty awesome. Thanks!”
Would I make these again?
Would I change anything?
I think this recipe is perfect, but I was thinking that the next time I bake these delicious cookies, I am going to infuse the clarified butter with the orange zest and mix thoroughly after the straining stage and before the 2 hour refrigeration
HAPPY BAKING YA’LL!
© Tony Bridges and One Crumb at a Thyme, 2014