Celia's mom and Lady Marmalade
Marzipan Cookie Dough: three pro-tips and a caveat

Christmas, cookie misnomers, feeling internal

I've decorated a bit extra for Christmas this year. I even bought a second little tree for my front room where I read and listen to music. 20141206_105601

As the kids no longer ask for piles of toys each year, money for gifts is not a big concern. I'm trying to get the boys to just collude on something they'd like to enjoy together, as two of them tend to want very little, and the other one wants everything, yet is not at all greedy or grasping.

I'm lonely; the girls aren't around, and I can't spend any time outside these days. Even getting out to do things that need doing costs me so much energy, it defines the entire day. Today I'm going to Costco, so I need to know in my head every single moment of dinner preparation ahead of time, so that I'm on top of it later on. But inside I'm doing better; I can run up and down the stairs again, and make more of each day. 20141205_140303

So I'm making odd little crafts, doing some weekend baking, working to take pleasure in my surroundings. DSC_0439

It's tough on the boys, because they still all have only learner's driving permits. (It's a long story, and not interesting.) They need more practice than they're getting. Anyway. About cookies...

This morning I was looking at an old BHG cookbook called Cooking For Two, and a recipe mentioned rusks. I looked that up to learn they are twice-baked toasts. Thicker than Melba, more like what we'd call biscotti, only plainer. Apparently, people in the UK used to put them in baby bottles, which freaked me out a little, but most people did survive what parents used to do. A baby will learn to expect what it is given, so we try to do better with that these days.

Of course, what we call biscotti are not really what they call them in Italy (I'm not looking up the name, I think it starts with c) and not what my grandma called them, either. When my grandma, mom, and aunts made biscotti, they used 5 cups of flour and 6 eggs plus a few other things to create soft, round, barely sweet and very plain cookies that were then dipped in powdered sugar icing and sometimes had sprinkles added. They made pans and pans of them. And Grandma would shape some of that same dough into braids at Easter, and bake colored eggs right into them. (You just cook the eggs before dying so they are barely hard-cooked. Mom worried over this, but I have the internet to verify things.)

When we visited their house, we usually brought Stella D'oro Anisette Toasts for Grandpa, and these you'd recognize as biscotti, though actually, they have more of a spongey texture to them when dipped in coffee. The name has changed, I suppose because they aren't like what we are used to now. Or something.

Toast

I'm sure you know by now that the singular of biscotti is biscotto, which is actually just a cookie, after all. If you say you want a biscotti, it's kinda weird.

But today or tomorrow, I am going to make marzipan cookies. How can marzipan be a cookie, you ask? Well, it can't. They are called that because they are little almond-flavored cookies which are colored and shaped to look like marzipan. My mother labored lovingly over them every year. I do not. When I do make them now and then, I tend to cut them like shortbread. But this year, little fruits will be the order of the day.

I also like to make biscotti, by the way, our way in addition to the old way now and then. There's no point now in quibbling over the name; I just call the grandma kind "Easter cookies," but in fact, if you look them up online, you'll also see them referred to as anginetti.

CookiesClick on the photo to see a recipe. Below is the ingredient list I use:

For cookies:

6 eggs
5 cups all-purpose flour

2 cups confectioners' sugar

2 1/2 tablespoons baking powder 

1/2 cup shortening
1/2 cup butter, softened

1 teaspoon lemon zest
1 teaspoon vanilla (or anise or almond)

For glaze:

1/2 cup warm milk

1 1/2 teaspoon almond extract
 (or lemon or vanilla)
1 (1-lb) box confectioners' sugar (about 4 cups, unsifted)

Colored sprinkles

DSC_0445

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