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biscuits

Lady fingers, also known as savoiardi in Italian, are widely used in dessert making, namely, for soaking up rum-splashed coffee and layering into a glass dish with that creamy, rich, sweetened and egg-fortified mascarpone for tiramisu. There are other biscuits you can use but I consider savoiardi indispensable for tiramisu. My Tuscan mother in law prefers to use Pavesini, which are thin, finger-shaped children’s cookies, but being so thin, they get soggy very quickly and they just don’t have the wonderful soft and springy texture of perfectly re-hydrated savoiardi.
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What was I thinking when I decided to pre-heat the oven on one of Florence’s hottest summer afternoons? It was all in the name of photography, actually. I suppose I could have decided to photograph something that didn’t involve turning on the oven. I could have done a panzanella, or rearranged some slices of proscuitto e melone on a plate, but I wanted to capture something that was not only quintessentially Tuscan but something that also represented the idea of conviviality: food bringing people together.
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I love these little biscuits for so many reasons. First because they are basically little dumplings, filled with goodness. I love dumplings and I love cookies, so this is just a match made in heaven for me. Another reason I love these is that they are called “stuffed birds” because in one of the many traditional forms of these cookies from Abruzzo, they are made in the shape of little birds for the Festival of St Antonino in Aquila.
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