• Latest
    • Cakes
    • Cookies and Bars
    • Pies and Tarts
    • Bread
    • Pastry
    • Frozen Treats
    • Custard
    • Candy and Snacks
    • Chocolate
    • Breakfast
    • Fruit
    • Gluten Free
    • Vegan
  • About
  • Contact
Menu

Love, Cake

Street Address
City, State, Zip
Phone Number

Love, Cake

  • Latest
  • Browse Recipes
    • Cakes
    • Cookies and Bars
    • Pies and Tarts
    • Bread
    • Pastry
    • Frozen Treats
    • Custard
    • Candy and Snacks
    • Chocolate
    • Breakfast
    • Fruit
    • Gluten Free
    • Vegan
  • About
  • Contact

Almond Twists

May 22, 2015 Samantha Seneviratne

Hey there. I’m sorry it’s been so many weeks since I last wrote. This past month wasn't so great and it was tough to to try to write about happy cakes when I didn’t feel all that joyful.

But things aren't all bad. They never are. I was lucky enough to take a solo vacation to Rome last month. And I even learned a few valuable things.

1. First of all, American tourists, especially the older ones, are the kindest people on earth. If you are ever lost or sad in a foreign country, strike up a conversation with an American tourist. You'll be rewarded with warm smiles and more encouragement than you could ever hope for.  

2. I'm sorry to say it, but I’ve finally come to terms with the fact that I don’t like guanciale.  Guanciale, or cured pork jowl, is undoubtedly cool.  Mario Batali loves it and I love Mario Batali. But now I can say that I’ve given guanciale a very fair shake and I’m ok with being uncool. It’s just too pork-forward for me.  

2. I have finally experienced the true joy that comes from the perfect cannoli. All the cannoli I had in my life up until last month was fauxnnoli. Leave the gun and take the cannoli indeed! That heavenly combination of crunchy fried cookie crust and perfectly sweet whipped ricotta filling is beyond good. Now I get it.

4. Last but not least, I learned that a vacation alone is a special thing. It’s solitary and strange. And empowering. Absolutely worth a try.

This week I wanted to make you something inspired by my Roman holiday. A quick bookshelf brainstorm lead me to a pretty book called Southern Italian Desserts by Rosetta Constantino. These almond cookies are an adaptation of her Intorchiate. I changed the recipe a bit to include the almond paste I brought home from Italy. They’re good and subtle. Perfect for a cup of tea. 

According to Rosetta, the cookie is meant to represent arms held in an embrace. I like that. It’s a good to know that when you need an extra hug, you can easily just bake one.

Intorchiate (Almond Cookie Twists)

Makes 18 cookies

This recipe is slightly adapted from Rosetta Constantino's book Southern Italian Desserts. I took out the olive oil, and added an egg yolk, some almond paste, and a little almond extract. I also cut her recipe in half hence some of the weirdo measurements. 

1 3/4 cups plus 2 tablespoons all purpose flour, plus more for rolling
6 tablespoons granulated sugar, plus more for coating the cookies
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons almond paste
6 tablespoons white wine
1 large egg yolk
1/8 teaspoon almond extract (optional)
about 1/2 cup blanched almonds

1. In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Add the butter, almond paste, wine, egg yolk, and almond extract and process until the mixture forms a sticky dough.Transfer to a work surface and knead to form a smooth dough. Wrap the dough in plastic and chill for at least 1 hour or up to 4 hours.

2. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 

3. Divide the dough into about 18 equal pieces. With lightly floured hands, roll a piece of dough into a 10-inch rope. Fold the rope in half, then twist the two ends around one another to form a twist.Press the ends together at the bottom to seal them. Transfer to the prepared pan. Repeat with remaining dough. 

4. Put a big of sugar onto a small plate. Take one cookie at a time and press the top side into the sugar. Return the cookie to the pan sugar side up. After coating the cookies, press three blanched almonds into each cookie, one in each space. Bake the cookies until light brown and set, rotating the sheet halfway through, about 20 minutes. Transfer cookies to a rack to cool.  

 

In cookies and bars
← Portuguese Custard Tarts with Passion Fruit and BlueberriesParfait Pops with Vanilla Custard, Granola, and Raspberries →
MY NEW BOOK!Available October 8thCLICK HERE TO PRE-ORDERThank you!

MY NEW BOOK!

Available October 8th

CLICK HERE TO PRE-ORDER

Thank you!


Amazon IndieBound Google Books iBooks

Amazon
IndieBound
Google Books
iBooks

The New Sugar and Spice

Amazon
B&N
IndieBound
Google Books
iBooks


Love, Cake in your inbox:

Make some Danish for mama. It’s easy to do. Head over to @nytcooking stories and I’ll show you how!
Citrus buns. Even better than cinnamon, I think. Head over to @tastingtable and bake along with me. I’d love that. ❤️
My love letter to New York. They’re bagels I case you couldn’t tell. I don’t know where the holes went. Thanks for the inspo @amydoublel and the recipe @kamrantsg  #f52community
You need these double chocolate cookies! Check out my story at @nytcooking and bake along with me (and Artie). ❤️
Ginger cookies. They don’t solve anything but they make me feel a tiny bit better. Sending love ❤️ 💕
  • November 2016 (1)
  • October 2016 (1)
  • September 2015 (1)
  • August 2015 (1)
  • July 2015 (3)
  • June 2015 (1)
  • May 2015 (1)
  • April 2015 (4)
  • March 2015 (4)
  • February 2015 (3)
  • January 2015 (5)
  • December 2014 (4)
  • November 2014 (4)
  • October 2014 (5)
  • September 2014 (3)
  • August 2014 (5)
  • July 2014 (4)
  • June 2014 (4)
  • May 2014 (5)
  • April 2014 (4)
  • March 2014 (4)
  • February 2014 (3)
  • January 2014 (4)
  • December 2013 (4)
  • November 2013 (4)
  • October 2013 (5)
  • September 2013 (4)
  • August 2013 (5)
  • July 2013 (9)
  • June 2013 (4)
  • May 2013 (1)