You do you.ġ/4 teaspoon flaky sea salt or kosher saltĨ ounces (225g) unsalted butter, at room temperatureĢ/3 cup packed (140g) light brown sugar, or replace about a third of the light brown sugar with dark brown sugarġ cup (100g) lightly toasted pecans, coarsely chopped I like to bake these cookies in rectangles, but you can roll the dough into round logs to slice and bake, or roll the cookies on a lightly floured surface and use a cookie cutter to cut them into whatever shape suits your fancy. If that happens, use your fingers to nudge any crumbly bits back into place before baking.įeel free to swap out the pecans with another nut, such as walnuts, cashews, hazelnuts, or almonds, although almonds are firmer and may cause the cookie dough to crumble a little more when slicing it. The cookies may crumble a bit at the edges, where the nuts are, when you slice the dough. You can eyeball it.) You can also swap out unsalted butter with salted butter, and omit the flaky sea salt, although I prefer the little éclats (sparkles) of salt in the cookies. In my original recipe, I called for light brown sugar, but here I used one-third dark brown sugar and two-thirds light brown sugar. However, even though I have a larger kitchen now …Īdapted from my book, Ripe for Dessert: My Best Recipes They’re expensive in Europe, but in the “you do you” category, I needed to have one. My first kitchen in Paris was tiny, and a stand mixer would have taken up one-third of the entire kitchen, so I decided to go without. One thing the French don’t have, though, is nostalgia for their robots pâtissiers, as Americans do with our KitchenAid mixers. If I’d had a Breton mother-in-law back in those days to set me straight, I maybe would have spread a different word back then! ) If you published a recipe with salted butter back then, in the U.S., all heck would break loose, since bakers (myself included) drilled it into people’s heads that we all should only bake with unsalted butter. (The book is now out of print, but the recipe appears in my newer book, Ready for Dessert: My Best Recipes. That said, in this recipe, which I developed in the 1990s for my first book, Room for Dessert, I used unsalted butter.
0 kommentar(er)
